Sometimes when it comes to a meal, even heating a large tray seems troublesome. Especially when you’re alone in the dark, craving a little sweet with your tea. That’s where the question of how to make a cup cake comes into play. This practical recipe, which skips the traditional cake baking process and is prepared with just a pot, a few ingredients and patience, is ideal for both chocolate lovers and novice bakers.
This method, which does not require a traditional oven, offers a practical solution, especially during winter months or for those who want to save energy. The ingredients are simple. The method is quite logical. Here is a step-by-step recipe with a low chance of making mistakes and a guaranteed result.
Materials and Dimensions
The key to the recipe is the measurements. Maintaining tea cup and tablespoon standards is essential for consistency of consistency.
- Egg: 2 (preferred to be at room temperature)
- Granulated Sugar: 4 tablespoons
- Milk: 1 tea glass
- Sunflower Oil: Half a tea glass (for mortar) + 1 tablespoon (for greasing the cup)
- Flour: 2 tea glasses
- Cocoa: 3 teaspoons (using quality cocoa increases the taste)
- Baking Powder: 1 pack
- Vanilla: 1 pack
- Decoration: Slightly ground peanuts or walnuts
Preparation Steps
1. Dough Forming
Break the eggs into a deep bowl. Add granulated sugar on it. If you have a mixer, use medium setting, otherwise beat with a whisk until you get a thick cream consistency. Be patient until the sugar melts.
The next step is to add the liquid ingredients. Slowly add milk and half a tea glass of sunflower oil to the beaten egg and sugar mixture. Homogenize the ingredients by continuing to whisk.
2. Adding Dry Ingredients
Prepare the flour, baking powder, vanilla and cocoa by sifting it into a separate bowl (important to keep it lump-free). Add this dry mixture to the wet mortar little by little.
Be careful. Over-beating can develop glutin and make the cake rubbery.
