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 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.
- 3/4 cup grated carrots (don’t squeeze out the juice)
- 1/4 cup dark brown sugar
- 1/4 cup crushed pineapple well drained
- 1 large egg
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup oil (I used palm oil)
- 1/2 cup chopped cashew nuts
- 1/2 cup golden raisins
- Toss together the grated carrots and brown sugar.
- Put the oil, egg and white sugar in a mixing bowl.
- Beat together the oil, sugar and egg until the sugar is dissolved.
- Add the flour, baking powder, salt, cinnamon and nutmeg.
- Mix until smooth.
- Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
- Add the nuts and stir to blend.
- Divide the mixture among three mugs with a one-cup capacity.
- Cook in the microwave, one at a time, for two minutes on HIGH.
- Sprinkle with confectioner’s sugar (purely optional) and serve warm.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.