Microwave Cupcakes with Chocolate Frosting is a traditional British recipe for a classic children's party fairy cake or mini cupcake topped with white icing and decorated with small sweets (candies). The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Cupcakes with Chocolate Frosting.
This recipe is for more of a true cupcake (but made without eggs) that's cooked in a microwave. In most cakes, it's the egg in the recipe that holds the cake together and the baking powder that provides the leavening agent, making the cake rise.
Here, because microwaves tend to boil water faster the cake is initially bound together by the milk proteins. Then as the cake cools it's the chocolate that acts as the binding agent.
I love microwaves, ever since I was a physics student many, many, years ago and played with collimators and microwave beams the properties of this end of the electromagnetic spectrum have intrigued me. Now I experiment with microwaves in terms of how they can cook food and sometimes produce unexpected results (inverse Baked Alaska, anyone? Cold on the outside, cooked in the middle.).
As they contain no eggs, these are fantastic for anyone who does not eat eggs or who has an egg allergy.
Go to the printable version of the recipe
140g (1 cup) plain flour
3 tsp cocoa powder
90g (3/4 cup) icing sugar
1/4 tsp baking powder
pinch of baking soda
250ml (1 cup) milk
3 tsp vegetable oil
60g (1/2 cup) icing sugar
1 1/2 tsp cocoa powder
In a separate bowl sift together the flour, baking powder, baking soda, cocoa powder and icing sugar. Once the butter has cooled slowly work into the flour mix and beat well to combine. The butter thickens the mixture quite rapidly, so add the milk to thin it down to a batter. Finally beat in the oil (you should end up with a pouring consistency batter).
Line the wells of microwave-safe muffin tins (ie silicone ones) with mini cupcake cases. Spoon in the batter, filling no more than 3/4 full then place in your microwave and cook on full power for about 1 minutes or until cooked through and well risen (a toothpick inserted into the centre should emerge cleanly). Allow to cool completely before frosting.
For the frosting: Beat the butter in a bowl until smooth and fluffy then add the cocoa powder and icing sugar and continue beating for about 10 minutes. Spoon the resultant buttercream into a piping bag fitted with large nozzle. Pipe a swirl on top of the cupcakes and serve.
Note that this eggless batter can also be baked as a traditional cupcake. To do this, prepare the cupcakes as above, but instead of placing in your microwave transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin (make certain this is safe for the oven) for 10 minutes before transferring to a wire rack to cool completely. Decorate once the cupcakes are cold.
This recipe is for more of a true cupcake (but made without eggs) that's cooked in a microwave. In most cakes, it's the egg in the recipe that holds the cake together and the baking powder that provides the leavening agent, making the cake rise.
Here, because microwaves tend to boil water faster the cake is initially bound together by the milk proteins. Then as the cake cools it's the chocolate that acts as the binding agent.
I love microwaves, ever since I was a physics student many, many, years ago and played with collimators and microwave beams the properties of this end of the electromagnetic spectrum have intrigued me. Now I experiment with microwaves in terms of how they can cook food and sometimes produce unexpected results (inverse Baked Alaska, anyone? Cold on the outside, cooked in the middle.).
As they contain no eggs, these are fantastic for anyone who does not eat eggs or who has an egg allergy.
Go to the printable version of the recipe
Microwave Cupcakes with Chocolate Frosting Recipe
Ingredients:
For the Cupcakes:
50g (1/4 cup) butter140g (1 cup) plain flour
3 tsp cocoa powder
90g (3/4 cup) icing sugar
1/4 tsp baking powder
pinch of baking soda
250ml (1 cup) milk
3 tsp vegetable oil
For the Frosting:
50g (1/4 cup) butter60g (1/2 cup) icing sugar
1 1/2 tsp cocoa powder
Method:
For the Cupcakes: Melt the butter either in a heavy-based saucepan over low heat or in a microwave-safe bowl. Take off the heat and set aside to cool.In a separate bowl sift together the flour, baking powder, baking soda, cocoa powder and icing sugar. Once the butter has cooled slowly work into the flour mix and beat well to combine. The butter thickens the mixture quite rapidly, so add the milk to thin it down to a batter. Finally beat in the oil (you should end up with a pouring consistency batter).
Line the wells of microwave-safe muffin tins (ie silicone ones) with mini cupcake cases. Spoon in the batter, filling no more than 3/4 full then place in your microwave and cook on full power for about 1 minutes or until cooked through and well risen (a toothpick inserted into the centre should emerge cleanly). Allow to cool completely before frosting.
For the frosting: Beat the butter in a bowl until smooth and fluffy then add the cocoa powder and icing sugar and continue beating for about 10 minutes. Spoon the resultant buttercream into a piping bag fitted with large nozzle. Pipe a swirl on top of the cupcakes and serve.
Note that this eggless batter can also be baked as a traditional cupcake. To do this, prepare the cupcakes as above, but instead of placing in your microwave transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin (make certain this is safe for the oven) for 10 minutes before transferring to a wire rack to cool completely. Decorate once the cupcakes are cold.
Printable version of the Recipe
british, cakes, baking, microwave, egg-free
Baking
Britain
Microwave Cupcakes with Chocolate Frosting
https://fabulousfusionfood.blogspot.com/2019/04/microwave-cupcakes-with-chocolate.html
Microwave Cupcakes with Chocolate Frosting. This is a modern British recipe for a classic eggless cupcake with chocolate icing (frosting) that's prepared and cooked in a microwave.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXO65QwylxFA338Sst8goFs6bhvFOsJ0eSECmP_0mua5qc-cFrKY05U-W7T_XfVF3JgLqH8blsPy6sxxJEeFZWkTN4ehyAqAWnQ1WLIDZGe27DhReccXnuRg1O0PGoJmeyZ-OYg8LOjkE/s1600/microwave-cupcakes-chocolate-frosting.png
2019-04-20
Yield: 18
Microwave Cupcakes with Chocolate Frosting
Microwave Cupcakes with Chocolate Frosting. This is a modern British recipe for a classic eggless cupcake with chocolate icing (frosting) that's prepared and cooked in a microwave.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 50g (1/4 cup) butter
- 140g (1 cup) plain flour
- 3 tsp cocoa powder
- 90g (3/4 cup) icing sugar
- 1/4 tsp baking powder
- pinch of baking soda
- 250ml (1 cup) milk
- 3 tsp vegetable oil
- 50g (1/4 cup) butter
- 60g (1/2 cup) icing sugar
- 1 1/2 tsp cocoa powder
For the Cupcakes:
For the Icing (Frosting):
Method:
- For the Cupcakes: Melt the butter either in a heavy-based saucepan over low heat or in a microwave-safe bowl. Take off the heat and set aside to cool.
- In a separate bowl sift together the flour, baking powder, baking soda, cocoa powder and icing sugar. Once the butter has cooled slowly work into the flour mix and beat well to combine. The butter thickens the mixture quite rapidly, so add the milk to thin it down to a batter. Finally beat in the oil (you should end up with a pouring consistency batter).
- Line the wells of microwave-safe muffin tins (ie silicone ones) with mini cupcake cases. Spoon in the batter, filling no more than 3/4 full then place in your microwave and cook on full power for about 1 minutes or until cooked through and well risen (a toothpick inserted into the centre should emerge cleanly). Allow to cool completely before frosting.
- For the frosting: Beat the butter in a bowl until smooth and fluffy then add the cocoa powder and icing sugar and continue beating for about 10 minutes. Spoon the resultant buttercream into a piping bag fitted with large nozzle. Pipe a swirl on top of the cupcakes and serve.
- Note that this eggless batter can also be baked as a traditional cupcake. To do this, prepare the cupcakes as above, but instead of placing in your microwave transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 15 minutes, or until a toothpick inserted into the centre emerges cleanly. Allow to cool in the tin (make certain this is safe for the oven) for 10 minutes before transferring to a wire rack to cool completely. Decorate once the cupcakes are cold.
© Dyfed Lloyd Evans
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