Printable version here.
Cupcakes are just the thing when you would like to eat satisfy that urge to eat cake without having to bake a big one. You can scale down (or up) the numbers to suit your requirement. And there is something special about peeling off the paper cup and eating a cake, even though small, that is just yours.
And if I have to decorate them, given my mediocre cake decorating skills, I don’t feel threatened the way I do when I face the task of decorating a big cake!
These cupcakes have been made in the microwave. I use my microwave everyday, mostly for cooking vegetables, making pappads and for heating up and crisping food. However, cooking wholly using the microwave is something I do less frequently except while making jams or certain sweets.
I have to point out that the texture of these microwaved cupcakes is somewhat like a sponge cake and to be frank, if I had to choose I do prefer the oven baked version. That’s not to say these aren’t good. They are and I have made them quite a few times. There’s something to be said for a cupcake that can made from scratch, frosted and is ready to eat in under 20 minutes. The recipe is one of those I copied down a long time ago, so I have no idea about its origins. And this is how it goes.
For the cupcakes:
¼ cup butter, softened
¼ cup castor sugar
½ cup all purpose flour – 1 tbsp
1 tbsp cornstarch
1 tsp baking powder
1 tbsp cocoa powder
1 tbsp water
1 tsp lemon juice
1 tsp vanilla extract
For the fudge icing:
¼ cup butter
2 tbsp cocoa powder
1 tbsp boiling water
¾ cup icing sugar
Sugar strands or decoration of choice
Put the butter, sugar, egg, flour, cornstarch, baking powder, cocoa powder and water in a bowl and beat for 2 minutes.
Divide this batter into 10 double thickness small paper cake cases (you may also use two paper cases for each to achieve this thickness). My cupcake cases were a bit larger so I got 8 cupcakes
Arrange five filled cupcake cases in a circle on your MW turntable. Cook at 100% for about 2 minutes. The cooking time will vary with the microwaves so check after about 1 ½ minutes. A toothpick should come out clean when inserted. Repeat with the remaining five filled cases. My turntable is on the larger side so I put in all 8 cases in one batch.
Allow to cool.
For the frosting:
While the cupcakes are cooling, put the butter in a MW safe bowl. MW at 60% for 40 seconds to melt the butter. Add the cocoa powder, boiling water and mix. Add the icing sugar while stirring constantly to obtain a smooth paste.
Spread the frosting over the warm cupcakes and decorate as preferred. Let the frosting set. Remove the extra paper case (if using) and serve.
Makes 8 to 10 cupcakes depending on the size of the paper cases.
These cupcakes can be made in a regular oven too. Follow the same procedure for making the cupcake batter. Pour into cupcake cases or moulds. Bake at 180C for 15 to 20 minutes till a toothpick comes out clean when inserted.
Frost as you wish or serve plain.
These cupcakes are my submission to Srivalli’s MEC: Chocolate
This month, Rachel and I have been baking a bit of Jamaica. Do check out these cute “Pinch Me Rounds” or “Gizzadas” at The World In Our Oven. Thank you.