Strawberry-vanilla cupcake with cream frosting, cooked in a microwave oven
1 tablespoon butter, softened;
1 large egg;
1/2 teaspoon vanilla;
2 tablespoons sugar;
4.1 cups of flour;
1 teaspoon baking powder to the dough;
1/2 teaspoon cinnamon;
2-3 tablespoons of strawberries, diced (you can use frozen).
In a medium bowl, mix all the ingredients (except strawberries) and whisk until the dough is smooth, with no lumps.
Carefully add the strawberries.
Lubricates cup butter and pour the batter into it ready by about 3.2 (that dough, when it will go up, not leaked). Even better distribute the dough in two circles so that it occupies only half of the volume.
Put the mug in the microwave and test a high mode hold 75 to 90 seconds, or until tender. It is best to monitor the cooking process, while directly in front of the microwave. Since microwaves are different, someone cupcake can be ready within 60 seconds, the other, this process can take 2 minutes.
If the cake is ready, remove it from the microwave and give cool.
In the meantime, do the icing:
1 tablespoon butter, melted;
4.1 cups powdered sugar;
4.1 teaspoon vanilla;
1 tablespoon of cream or milk
Mix all ingredients (except cream) in a small bowl and whisk until the desired consistency. Density of the cream can be reduced by adding cream or milk.
Pour cake in a circle on top of the glaze to soak it. Or carefully remove the cake from the mug (you need to walk on the sides of the cake with a knife, thereby separating them from the walls of circles), turn over on a plate and pour on top of cream frosting.
1 tablespoon butter, softened;
1 large egg;
1/2 teaspoon vanilla;
2 tablespoons sugar;
4.1 cups of flour;
1 teaspoon baking powder to the dough;
1/2 teaspoon cinnamon;
2-3 tablespoons of strawberries, diced (you can use frozen).
In a medium bowl, mix all the ingredients (except strawberries) and whisk until the dough is smooth, with no lumps.
Carefully add the strawberries.
Lubricates cup butter and pour the batter into it ready by about 3.2 (that dough, when it will go up, not leaked). Even better distribute the dough in two circles so that it occupies only half of the volume.
Put the mug in the microwave and test a high mode hold 75 to 90 seconds, or until tender. It is best to monitor the cooking process, while directly in front of the microwave. Since microwaves are different, someone cupcake can be ready within 60 seconds, the other, this process can take 2 minutes.
If the cake is ready, remove it from the microwave and give cool.
In the meantime, do the icing:
1 tablespoon butter, melted;
4.1 cups powdered sugar;
4.1 teaspoon vanilla;
1 tablespoon of cream or milk
Mix all ingredients (except cream) in a small bowl and whisk until the desired consistency. Density of the cream can be reduced by adding cream or milk.
Pour cake in a circle on top of the glaze to soak it. Or carefully remove the cake from the mug (you need to walk on the sides of the cake with a knife, thereby separating them from the walls of circles), turn over on a plate and pour on top of cream frosting.
