Microwave carrot cupcakes

casaveneracion.com Microwave carrot cupcakes

So, as I was saying… I’m experimenting on whether regular cake/cupcake recipes can be done in the microwave, period. Maybe just a matter of getting the setting and baking time right. And here’s the result of the first experiment.

I mixed a carrot cake batter using a recipe not meant for a regular oven. I poured the batter into three mugs, microwaved each for two minutes and voila! Delicious microwave carrot cupcakes.

Of course there is no frosting. I like serving my microwave cupcakes warm. Spread frosting on warm cake and the frosting will just turn runny and drippy. So I just sprinkled confectioner’s sugar on top of my microwave carrot cupcakes.

Recipe: Microwave carrot cupcakes

Ingredients

  • 3/4 c. of grated carrots (don’t squeeze out the juice)
  • 1/4 c. of dark brown sugar
  • 1/4 c. of crushed pineapple, well drained
  • 1 large egg
  • 3/4 c. of all-purpose flour
  • 1/3 c. plus of white sugar
  • 1/2 tsp. of baking powder
  • 1/4 tsp. of salt
  • 1 tsp. of ground cinnamon
  • 1/4 tsp. of ground nutmeg
  • 1/4 c. of oil (I used palm oil)
  • 1/2 c. of chopped cashew nuts
  • 1/2 c. of golden raisins

Instructions

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  2. Toss together the grated carrots and brown sugar.
  3. Put the oil, egg and white sugar in a mixing bowl.
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  5. Beat together the oil, sugar and egg until the sugar is dissolved.
  6. Add the flour, baking powder, salt, cinnamon and nutmeg.
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  8. Mix until smooth.
  9. Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
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  11. Add the nuts and stir to blend.
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  13. Divide the mixture among three mugs with a one-cup capacity.
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  15. Cook in the microwave, one at a time, for two minutes on HIGH.
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  17. Sprinkle with confectioner’s sugar (purely optional) and serve warm.

Preparation time: 10 minute(s)

Cooking time: 2 minute(s)

Number of servings (yield): 3





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