Today, I decided to modify what normally I make as one small microwave cake into two cupcakes after seeing a post about baking two cupcakes in an oven.
The microwave is one handy appliance.
Microwave ovens were used commercially a few years before becoming available to the general public. They were first seen in large corporation’s break rooms or ‘canteens’. They became available to the general public around 1967, yet the price was quite prohibitive for most households at that time.
The early ones were very heavy with low-wattage. Now they are so sophisticated that any food item can be cooked in them.
They are programmed and programmable for cooking by weight and even defrosting food. They are more accurate than the first one I purchased in the mid-70s.
This cupcake was made using boxed cake mix. I have about 3 boxes of gluten-free cake mix that I do not really like. So I am using the cake mix to test out my recipes.
So here goes the first try, using this cake mix.
Lemon Microwave Cup Cakes for Two
4 tbsp yellow cake mix
1 tsp meringue powder
1/4 tsp vanilla powder
1 1/2 tsp oil
1 tbsp liquid egg white product
2 tsp fat-free half n half
1/2 tsp lemon zest
1/4 tsp lemon extract or lemon juice.
1/4 cup water, divided
2 tbsp purchased frosting, optional
1. Place cup cake papers in 2 7-ounce ramekins. Spray the papers, if not using non-stick papers.
2. Mix all dry ingredients. whisk oil, egg white, lemon zest, extract and half and half together, mix into dry ingredients. Add water as needed. Batter will be thin. Beat with a hand mixer at least 30 seconds.
3. Spoon half of batter into each ramekin. - I added a sprinkle of unsweetened coconut
Place each ramekin on far sides of the microwave turntable. Cook on high for 70 seconds for an 1100 watt oven.
4. The cupcake will puff up and jiggle a little. As soon as you see no movement, remove immediately from microwave. This will determine the future time for your microwave.
5. Frost, if desired - each tablespoon of canned frosting adds an additional 30 calories
Refrigerate any left-overs – covered
Cooking Time: 1 minute and 10 seconds (70 seconds)
Nutrition (per cup cake): 148 calories, 3.4g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 0mg cholesterol, 26.9mg sodium, 25.9mg potassium, 27.6g carbohydrates, <1g fiber, 27.6g net carbohydrates, 14.9g sugar, 2.3g protein, <1mg iron, 1.2mcg folate, <1mg vitamin c, 0IU vitamin d, 0mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.
Notes / Tips
Feel free to use egg, rather than egg white. I prefer using liquid egg products over raw eggs.
Being that this cake mix is not the best on the market, is the reason for the additional flavoring and meringue powder.