10 Tasty Mug Cakes That You Can Make in Just Minutes. By bellalimento | I’m sure you’ve heard of cakes that you make in a microwave in MINUTES.
I have to admit the first time I saw a recipe for one I was skeptical. I mean how can you make a cake in just a few minutes in the microwave? So I set out to test the theory. Guess what? Nggallery id=’120007′ Chocolate Chip Cookie Dough Mug Cake Chocolate Fluffernutter Mug Cake Strawberries and Cream Mug Cake Read more from bell’alimento {Paula} on her Food Blog, Twitter & Facebook. Want to whip up dessert in a flash?
The 25 healthiest foods for under $18 breakfast recipes to make in a crockpot15 sinfully sweet dessert recipes in a jar8 homemade Girl Scout cookie recipes — Samoas, Thin Mints, and more17 drinks you wouldn’t guess are non-alcoholic More on Babble About bellalimento bellalimento Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family. Molten Chocolate Cakes Recipe. Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven.
Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks. In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy.
In another clean bowl whip the egg whites until frothy. Immediately remove from oven and let them rest for a minute or two. Note: You can prepare the chocolate mixture several hours ahead of time. Makes four Molten Chocolate Cakes. View comments on this recipe on YouTube. Red Velvet Cake Recipe. Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder.
Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). In a measuring cup whisk the buttermilk with the red food coloring. In a small cup combine the vinegar and baking soda. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. Serves 10 - 12 people. Note: You must use a brand of heavy cream that whips very easily to stiff peaks. View comments on this recipe on YouTube. Finally, I found it! A moist yellow cake recipe.
(Actually, I asked for it.) I have been on the hunt for a moist yellow scratch cake recipe since I started this site. I’ve tried several in the past, like the Butter Cake recipe from The Cake Bible (a great baking resource, by the way). And, while the taste was really good, I’ve been having a time trying to get the recipe to come out as moist as I like. So, the hunt was on. Moist Yellow Cake 1 cup (2 sticks) of butter (room temperature)2 cups of sugar4 eggs (room temperature)3 cups of sifted self-rising flour (White Lily)1 cup of whole milk (room temperature)1 teaspoon pure vanilla extract (McCormicks)1/2 teaspoon butter flavoring Preheat oven to 350 degrees.Grease and flour (3) 8 inch cake pans.Using a mixer, cream butter until fluffy.Add sugar and continue to cream for about 7 minutes.Add eggs one at a time.
Here’s a little trick to add moisture into your layers: Combine 1 cup of sugar and 2 cups of water.Bring to boil and boil for approximately 3 minutes.