Ok, here goes. There's 2 ways of making cakes in a cup/mug/bowl. One requires a boxed cake mix and a small box of instant pudding. The other is completely homemade.
5 Minute Cake in a Mug
Large Mug; or small bowl (Make sure it will hold 1 1/2 cups liquid because if it's too small it will spill out.)
4 Tbs flour (that's plain flour, not self-rising
4 Tbs sugar
2 Tbs baking cocoa
3 Tbs milk
3 Tbs oil (cut to 1 or 2 tbs)
3 Tbs chocolate chips(optional)
1/s tsp vanilla extract
Spray PAM in mug. Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk, oil and vanilla extract. Mix well.
Add the chocolate chips (if using) and mix again.
Put your mug in the microwave and cook for 1 1/2 to 3 minutes. It's ok if the cake rises over the top of the mug.
EAT! (This can serve 2)
To make a vanilla cake: Add 2 Tbs more flour and don't add the cocoa. (can add any flavor extract)
To make lemon cake: Add 2 Tbs more flour and leave out the cocoa. Add 1 tsp lemon extract. instead of vanilla extract.
Here’s a more brownie-like, simpler/faster recipe:
4 Tbs flour
4 Tbs sugar
2 Tbs cocoa
2 Tbs oil
2 Tbs water
Cook for 1 minute. A little longer if your microwave is old.
Jello 5-Minute Cake
4 Tbs all-purpose flour
3 Tbs sugar
1 tsp sugar-free jello powder, any flavor
1/8 tsp baking powder
1 Egg white
3 Tbs milk (or soy milk)
1 Tbs vegetable oil
1 Heaping tablespoon unsweetened applesauce
1/4 tsp vanilla extract
1 Microwave-safe bowl or mug
Mix flour, sugar, Jello and baking powder
Mix in egg white
Pour in milk, oil, applesauce and vanilla, and mix well
Put in microwave for 1 1/2 - 2 1/2 minutes (add 30 sec if necessary) on maximum power
Cake is done when it looks "dry" on top and just starts to pull away from bowl. When you touch the center top, it springs back, but doesn't leave any "goo" on your finger pad.
Peach cobbler in a mug
2 Tbs sugar
2 Tbs flour
1/4 tsp baking powder
Measure all into a small Ziploc bag, seal and shake to combine.
1 (4oz) container (snack size) peaches
Place the peaches cup in a mug lined with tissue paper, add the cobbler mix on top.
Melt 1 T. margarine in mug;
when melted, add mix and 2 T. Milk. Stir well. Add peaches on top of the batter and cook 2 minutes.
Gingerbread Cake In A Mug
Microwavable/Oven Safe Mug (must hold at least 1 1/2 cups)
4 Tbs Flour
2 Tbs dark brown sugar
1 tsp cocoa powder
1/4 tsp ground ginger
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp cinnamon
pinch of nutmeg
pinch of ground cloves
Snack or Sandwich size Zipper bags
Piece of Homespun (opt.)
Place these instructions on tag:
To make Gingerbread Cake
Gingerbread Cake Mix
2 Tbs Molasses
1 egg, small one is good
2 Tbs Warm water
In a small zipper bag, place all ingredients, zip bag and shake them together, and tie off with a piece of homespun (opt.). Place into mug for later use. On Round tag write, "Gingerbread Cake Mix"
Attach a nice gift tag to the mug handle or tuck a small card inside your mug with the following directions:
To Make Gingerbread Cake
In a small bowl, place Gingerbread Cake Mix from small bag. Add molasses, egg and warm water and blend together with fork until thoroughly mixed, about 1 minute. Pour mixture into a lightly greased mug. Place in microwave for 1 1/2 - 5 minutes on High. Since times can vary for each microwave, I recommend checking every 30 seconds after 1 1/2 minutes to see if it's done. Enjoy!!!
Cakes from a boxed mix:
Birthday cake in a mug (this will make 8-9 individual cakes)
Place mix in a pretty mug, lined with tissue paper, add a couple little birthday candles and a book of matches (if the recipient is old enough to light them! Great Birthday idea for College students, Elderly who may only want a "little" sweets, etc.)
cake mix any flavor
4 serving size(small box) instant pudding mix , any flavor
Blend ingredients well until completely mixed.
Measure 1/2 cup dry mix into sandwich bags. (Makes 8-9 bags worth)Tie it closed using ribbon or use sandwich, snack or quart-size zipper bags
Yellow cake mix - vanilla pudding - chocolate glaze
Yellow cake mix - lemon pudding - raspberry glaze
Lemon cake mix - lemon pudding - lemon glaze
Devils food cake mix- chocolate pudding - Hazelnut glaze
Pineapple cake mix- coconut pudding - cherry glaze
Butter flavor cake mix - butterscotch or cheesecake pudding - strawberry
(only makes one bag, so if you're giving away these mixes/want them made in advance, you'll have to make 8 or 9 of these bags.)
In a separate snack or sandwich-size zipper bag combine the following ingredients:
1/3 cup powdered sugar
1 1/2 tsp dry flavoring - you can use Koolaid, lemonade mix, breakfast drinks (Tang), cocoa, Coffee-mate flavors (powdered), or extracts. Extracts will have to be added by the cake maker, unless you have powdered extracts.
In a large coffee mug place a Cake Mix; a glaze mix and attach a tag with the
instructions for cooking.:
Grease or spray coffee mug/bowl with cooking spray.
Empty Cake Mix into mug
1 egg white
1 T. Oil
1 T water.
Blend with fork until smooth.
Place in microwave and cook on high for 1 1/2 - 2 minutes.
While cake is cooking add 1 ½ tsp water to glaze mix in zipper bag. Close and gently rub bag until glaze is smooth. When cake is done, remove from microwave, cut a small hole in the corner of glaze packet and apply glaze to your mug cake.
Eat while warm!
You can add a couple teaspoons of either Just Whites egg replacement powder or Powdered Eggs to each individual packet of Cake "mix". On directions tag, you will need to add an additional 1 T water (so it says to add 2 T instead of 1) to recipe and remove reference to adding an egg white from instruction card.
Brownies in a mug
4 Tbs instant brownie mix
1 Tbs mini m & m's
1 Tbs Chopped Walnuts
1 Tbs Chopped Pecans
1 Tbs Dried Chopped Cherries
Measure all small Ziploc baggie, seal.
Place in a Mug lined with Tissue paper, attach pretty tag.
Pour mix into mug
2 Tbsp water; mix well.
Microwave for 1 minute.
Cinnamon Honey Bun cake
Measure the following into a zipper bag and seal.
1/3 cup yellow cake mix
Add the following into a separate zipper bag, seal and label as Topping Mix:
2 tsp brown sugar
1 tsp finely chopped pecans
1/4 tsp cinnamon
Empty Cake mix into mug.
2 tsp Oil
1 T. Water
1 Egg White
Mix this together well.
Sprinkle topping packet on top.
Cook on high in microwave for 2 minutes.
OPTIONAL OVEN METHOD: Mix everything just as described above. Preheat oven to 350 degrees. Place Mug in oven and bake for 20 minutes. Enjoy!!
I forgo the cup in favor of a cereal bowl that came in my dish set. It's not the very smallest bowl, (old-fashion finger bowl size) but the next size up (cereal bowl size) - it holds about 2 cups. I don't have to clean up any overflow and before, they sometimes would overflow the cups.But then, I don't have any really large mugs. I only have the regular-sized ones that come with Cornelle dishes.
I have an old microwave and I only cook my cakes for about 1 min, 30 seconds to 1 min, 45 seconds or they are overcooked. Some of these times seem awfully long for newer microwaves.
The cake is done when it springs back when you touch it, but doesn't leave any cake on your finger. It will also just begin to pull away from the edge of the bowl. If you leave it in too long, and 15 seconds longer than 1:45 for my oven is too long, and the cake will begin to get hard on you. It's still edible, just not as good. so keep an eye on the cooking until you know what works in your oven. Oh, and my oven is an older, lower-powdered oven, so newer ones may cook these cakes even faster.
I also use a whole large egg. Sometimes people give me "yard" eggs. I use what I have. I got tired of throwing away the egg yolk. The yolk is where the nutrition is. Of course, it's also where some fat, calories and cholesterol are too. So use common sense. If your Dr. says no egg yolk, don't use it, just separate the egg or use egg beaters-type product. Otherwise....toss the whole thing in and save yourself a minute in separating it.
I have found that I like to mix the oil, water and egg up together in my greased bowl and then add the dry cake mix part. I then just cook it in the bowl. Wash the fork off and use it to mix the icing and then use it to eat the finished cake straight from the bowl. Nice serving of cake, one bowl, one fork and a cup to mix the icing in is all that you've messed up in the kitchen. Clean up time, 45 seconds! lol And nobody will be any the wiser!
I've added everything into my cakes - nuts, choco chips, a spoon of jelly, candy. You name it, it can go in. About 2-3 Tbs is about right amount of total add-ins. I stir things like nuts into the mix on top of the oil/water/egg mixture so it gets a little coating on it so it doesn't sink as badly. Things like jelly, I just plop around the top of the mixed up, but uncooked cake and then nuke it. (Chocolate devil's food cake with chocolate fudge pudding and raspberry jelly on top to sink into it. OH! YEAH!) covered in just plain powdered sugar or chocolate frosting. Uh hum, Oh YEAH!)
For the frosting/icing/glaze, I have used just plain powdered sugar over the top. I've used powdered sugar and extracts with some added water to make a paste/frosting/icing or glaze (how thick it is is whether it's a paste/etc. or glaze). I've added some softened butter in, I've left it out. I've added cocoa powder to it. You can add Jello to it - sugar free (ok, so we're making cake and we're going to save 30 calories or less?