Microwave Vanilla Mug Cake Without Milk

A fluffy and super quick vanilla dessert is just what you need! A cupcake in a mug without milk in the microwave is a great option when you suddenly want something sweet. It is popular among many peoples, as it is prepared very quickly and from available ingredients. The taste of the cupcake is something between a sponge cake and a vanilla cupcake.
cook time: 7 min
Ethan Rowley
Microwave Vanilla Mug Cake Without Milk

Nutrition Facts (per serving)

300
Calories
16g
Fat
31g
Carbs
6g
Protein

Ingredients (2 portions)

Basic:

Salt (pinch) to taste
Sugar 1.5 tbsp
Wheat flour 1.5 tbsp
Water 1 tbsp
Eggs 1 pc
Baking powder 1 tsp
Sunflower oil 1 tbsp
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make a cupcake in a mug without milk in the microwave? Prepare all the necessary ingredients. Beat the egg, washed under running water and soda, into a deep bowl. Add salt, vanilla and regular sugar. You don’t have to add salt, but it will make the cake taste brighter. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 2

Step 2
Whisk the mixture until light bubbles form.

Step 3

Step 3
Add premium wheat flour and baking powder. Whisk everything until smooth. Baking powder can be replaced with baking soda. Read more about this in a separate article at the link at the end of the recipe.

Step 4

Step 4
Add refined sunflower oil (unflavored) and water. Mix the dough again until smooth.

Step 5

Step 5
The dough should be thick, but easy to pour. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Grease the bottoms of a pair of microwave-safe mugs with a small amount of sunflower oil.

Step 6

Step 6
Divide the dough evenly among the circles. Pour the dough into two-thirds of the container. Let me remind you that not all dishes are suitable for use in the microwave! Metal, gold-plated and thin plastic definitely won’t work.

Step 7

Step 7
I baked the cupcakes in the microwave for 2 minutes at 800 watts. The time and power are indicated approximately, as they will depend on the power and operating characteristics of your microwave, as well as the size of the dish in which you will cook the muffins. Read more about this in the article about microwave ovens at the link at the end of the recipe.

Step 8

Step 8
The cupcakes should rise well and spring back when pressed, but not burn on the bottom. From the specified amount of ingredients I got two cupcakes the size of a full serving of dessert. My mugs are ordinary ceramic, volume 300 milliliters. It is convenient to serve dessert directly in mugs. You can top the muffins with jam, chocolate syrup or condensed milk. But even without this, the cake turns out very tasty and sweet. Bon appetit!

Additional rubrics

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