5 Eggless NO-OVEN Mugcakes & Steel cupcakes

 

5 Eggless (no-oven) mugcakes & steel-cup cakes ( how to make cake batter without oven and beater/machine )

 

 




 


Recipe #1 – Basic eggless sponge mugcake (no-oven)

Ingredients: ( for #1 – basic eggless sponge mugcake / cupcake )

1/2 cup – yogurt ( curd ) ( use thick full-fat yogurt / curd )
1/2 cup – sugar
1/4 cup – milk
3/4 tsp – baking powder
1/2 cup or 100 gms – butter (unsalted or baking butter )
1 cup or 250 gms – all purpose flour ( maida / plain flour )
1/2 tsp – vanilla essence ( or 1/ 4 tsp vanilla bean paste )
note:
Use this basic cake batter for all 5 cake recipes

Method:

Step 1)
Get ready with all the ingredients ..
Step 2) Grease the mugs or cups with melted butter ..
( use microwave safe / oven safe or steel mugs & cups )
Step 3) Into a bowl, add 1/2 cup melted butter, 1/2 cup sugar and whisk for 30 seconds into a creamy batter..
Step 4) Add 1/2 cup yogurt (curd) and whisk for 30 seconds until creamy ..
Step 5) Add 1/2 tsp vanilla essence and whisk for 10 seconds ..
Step 6) Into a sifter, add 1 cup flour, 3/4 tsp baking powder and sift in ( 2 batches ) into the batter bowl .. and genlty mix in using the whisk (like folding motion) or fold using a flat spatula..
Step 7) Pour a tbsp of milk at a time and gently fold into a smooth batter ..
Step 8) Using a flat spatula fold the batter ( 5 – 6 times ) ..
Step 9) Fill half of greased mugs or cups with batter ..

Step 10)
This step is for cooking the mugcakes:
  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
  • place a steel plate (or dhokla pan or cake pan) on the stand
  • arrange the mugcakes on the pan
  • cover with the lid ( If using pressure cooker lid, no-gasket & no-whistle/weight)
  • cook on high heat for 3 minutes
  • After 3 minutes, reduce the heat to medium and cook for 20 – 25 minutes ( or when a toothpick inserted comes out clean) ..
  • Check after 20 minutes by poking a toothpick in the centre of the cake.. if it looks clean (without any sticky batter, it’s ready) .. (if not ready yet, cook for 2 or 3 more minutes, test again and remove the mugcakes)
  • Once the mugcakes are ready, remove them from the pan.
  • Eat from the mug or take out ( by running a knife around the edges of the cake and flip )..
  • Soft spongy eggless mugcakes ready ! .. enjoy ๐Ÿ˜€


Recipe #2 – Chocolate chip ( katori / steel-cupcakes ) (no-oven)

Ingredients: ( for #2 – eggless chocolate chip katori / steel-cupcakes)

basic sponge cake batter ( made in recipe #1 )
1/2 cup – chocolate chips

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter (made in recipe #1 ) and chocolate chips
Step 2) Grease the katori (small steel bowls) with melted butter..ย  ( you can also use mugs )

Step 3) Fill half of the katori (bowls) with cake batter..

Step 4) Sprinkle some chocolate chips on top ..

Step 5) This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes

Step 6) Place the cake pan into the pressure cooker. Cover with the lid and heat on high for 3 minutes .

Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

Check after 20 minutes with a toothpick .. If it comes out clean, cake is ready ..

  • Takeout and remove the katori / steel-cupcakes from the pan ..
  • eat from the katori or run a knife along the edges and flip to remove them

chocolate chip steel-cupcakes ready !.. enjoy ๐Ÿ˜€


Recipe #3 – Date & nut eggless steel-cup cake (no-oven)
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Ingredients:( for #3 – eggless date & nut steel cupcakes)

basic sponge cake batter ( made in recipe #1 )
2 – dates ( finely chopped )
1/4 cup – cashew ( or almonds finely chopped )

Method:
Step 1) For this cake, you will need the basic sponge cake batter
(made in recipe #1), 2 dates chopped and 1/4 cup chopped cashews..
Step 2) Grease the cupcake liner (katori or mugs) with melted butter ..
Step 3) Into the cake batter, add 1 tbsp finely chopped cashew, 2 chopped dates and gently fold ( 5 – 6 times )..
Step 4) Fill half of the cupcake liner (mugs or katori) with the batter ..

Step 5) This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the date & nut cupcakes, cover with lid.. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..

After 20 minutes, check if ready with a toothpick .. take out and enjoy yummy date & nut cupcakes ๐Ÿ˜€

ย 
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Recipe #4 – Eggless Chocolate mugcakes recipe (no-oven)

Ingredients: ( for #4 – eggless chocolate mugcakes)

basic sponge cake batter ( made in recipe #1 )
1/4 cup – cocoa powder

Method:

Step 1)
For this cake recipe, you will need the basic sponge cake batter ( made in recipe #1 ) and 1/4 cup cocoa powder
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Add 1/4 cup cocoa powder to the cake batter, (add a tbsp of milk if thick) and fold in with a spatula ( for 5 – 6 times ) .. the batter should be smooth..
Step 4) Fill half of the mugs with cake batter ..

Step 5)ย  This step is for cooking the cupcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 6) Place the chocolate mugcakes, cover with a lid .. Heat on high for 3 minutes ..
Step 7) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
After 20 minutes, check with a toothpick.. if comes out clean, it’s ready !..

takeout the chocolate mugs out of the pan .. eat from mug or run a knife along the edges, flip and enjoy warm ! ๐Ÿ˜€

Recipe #5 – Eggless Nutella mugcakes (no-oven)

Ingredients: ( for #5 – nutella mugcakes)

basic sponge cake batter ( made in recipe #1 )
1 tsp nutella per cup ( or any chocolate spread)


Method:

Step 1) For this cake, you will need the basic sponge cake batter (made in recipe #1) and nutella (or any chocolate spread ) ..
Step 2) Grease the mugs or cups with melted butter ..
Step 3) Pour a tbsp of cake batter into the mugs..
Step 4) Place a tsp of nutella ( or any chocolate spread) in the centre of the batter
Step 5) Top with batter ( Fill half the cup only)

Step 6)ย  This step is for cooking the mugcakes:

  • Into a pressure cooker or heavy deep-pan, add 1 cup salt or sand and spread evenly ..
  • Place a stand inside the cooker ..
  • Remove rubber gasket from pressure cooker lid (you can also use a steel lid)
  • Cover with the lid
  • Heat on high for 4 minutes
Step 7) Place the nutella mugcakes, cover with lid.. Heat on high for 3 minutes ..
Step 8) After 3 minutes, reduce to medium and cook for 20 minutes ( or until cooked )..
Check after 20 minutes, .. for this cake, do the toothpick test along the sides (as the centre is filled with nutella) .. once the toothpick inserted on the side comes out clean, take out the mugcakes ..

Enjoy warm from mug or take out and eat like cupcakes ! .. YUMMY ๐Ÿ˜€

Tips:
  • While using cupcake liner for this method,ย the pressure cooker stand can burn the bottom of the cupcakes as it sits close to the hot salt/sand .. (this doesn’t happen with mugs & steel cups / katori )..
  • To prevent the bottom of cupcakes from burning (while using cupcake liner) – Use a tall stand to bake ( look this video-> 6 eggless no-oven mugcakes for this tip in this recipe #3 and recipe #1 ).. you will get golden brown cupcake base with this tip ..
  • For mugcake, use heatproof glass/ceramic ‘ microwave safe or heat proof or ramekins or oven proof mugs/cups’ ..
  • Once the salt cools down, store in a container and use any number of times for this method..
  • For oven baking: Preheat the oven at 180C/350F and bake for 15 – 20 minutes or until golden ( or when ready with the toothpick test )

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