Simple no-weigh cupcake recipes for super quick baking. Get inspired!

Make baking easier with cupcake recipes and delight your loved ones.

Get inspired in our article and conjure up great doughs without the need to weigh each individual ingredient.

It depends only on you which recipe will become your favorite and you will return to it with pleasure.

A simple cup cake

This cup cake is also called an Austrian cake. It has an excellent taste, it is supple and its preparation is not at all complicated.

If you want to prepare a real cake for the cake, because you are planning a small celebration, but you don’t know what to make a corpus? Let yourself be inspired by our recipes for cake bodies and you are taken care of.

Ingredients:

• 3 eggs
• 1 3/4 cups powdered sugar
• 1/2 cup melted butter
• 1 tablespoon of vanilla extract
• 2 cups semi-coarse flour
• 3 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of milk + 1 tablespoon of milk
• 2 tablespoons of cocoa powder
• Powdered sugar for sprinkling

Method:

• Preheat the oven to 175°C and prepare a cake pan, which we grease and sprinkle with flour.
• Separate the whites from the yolks and beat them until stiff peaks form.
• Add powdered sugar, butter, vanilla extract to the egg yolks and beat until foamy.
• Sift the flour, baking powder and salt into another bowl.
• Mix half of the loose mixture into the egg yolks with half of the milk.
• Add the rest of the flour with powder and salt and the rest of the milk and mix into a smooth dough.
• Finally, carefully mix in the egg whites.
• Pour half of the dough into the mold and mix cocoa into the other.
• Pour onto the light dough and gently mix with a wooden spoon or spoon so that both doughs are slightly connected and form a pattern.
• Place in the preheated oven and bake for approximately 60 minutes.
• We then check the doneness of the dough with a skewer.
• Remove the finished cake from the oven and carefully turn it out onto a wire rack to cool.
• Add sugar before serving.

Yeast cake with marmalade

Muffins are great in that we don’t have to weigh each ingredient accurately, which saves a lot of time. This recipe is quick, easy and the resulting dessert is delicious.

Ingredients:

• 3/4 cup raisins
• 1/4 cup cherry brandy
• 3/4 cup warm milk
• 1/2 cup powdered sugar
• 3 cups semi-coarse flour
• 2 teaspoons of instant yeast
• 1 teaspoon of salt
• 2 eggs
• 1/2 cup unsalted softened butter
• Blanched almonds

Method:

• Put the raisins in a small bowl, cover with cherry schnapps and set aside for now.
• We will prepare a mold and don’t forget to grease it and sprinkle it with flour.
• First, mix sugar and milk in a small bowl.
• Pour flour, instant yeast, salt into another bowl and mix.
• Add eggs, cover with milk mixture and process thoroughly.
• When the dough starts to get the right consistency, add raisins and schnapps.
• Knead the dough for about 5 minutes on a rolling pin, if we have a suitable food processor, we can leave the work to it.
• We put the prepared dough in a glass bowl, which we rub a little oil on the inside.
• Cover with a damp cloth and leave to rest in a warm, moist place for approx. 10-15 minutes.
• Sprinkle the bottom of the mold with a little blanched almonds, ideally so that there is at least one in each groove.
• Take the dough out of the bowl and spread it all over the cake pan.
• Place it in a warm, moist place and let it rise for 2 to 4 hours.
• As soon as the dough is in the whole form, that it should tend to overflow, it is time to put the cake in the oven.
• Preheat it to 180°C beforehand.
• Let it bake for about 50 minutes, using a toothpick to check if the dough is completely baked in the center of the cake.
• Then remove from the oven, turn out and leave to cool completely on the wire rack.
• The cake is best served with cherry jam. Plum jams are also great.

Easter carrot cake

Carrot Muffins? Believe me, it is a delicacy with an unmistakable taste. When it’s really done and decorated, it looks like a holiday cake.

For some it’s a carrot cake, for others it’s a cheesecake and for others it’s just a cake. Whatever we call it, it tastes delicious.

Ingredients:

Dough:

• 2 cups plain flour
• 1 1/2 teaspoons baking powder
• 1 1/4 cup powdered sugar
• 1 teaspoon of cinnamon
• Pinch of salt
• 1/2 cup vegetable oil
• 2 teaspoons of vanilla extract
• 4 eggs
• 1 cup ground almonds
• 1/2 cup ground hazelnuts
• 1 1/2 cups grated carrots

Filling:

• 1 1/4 cups cottage cheese
• 1/2 cup granulated sugar
• 1 teaspoon of vanilla extract
• 1 egg
• 1 tablespoon cornstarch
• Glaze:
• 2 tablespoons chopped almonds
• 1/2 cup powdered sugar
• 3/4 cup cream cheese (cream cheese)
• 1 teaspoon of vanilla extract

Method:

• First, preheat the oven to 175°C and grease the mold, sprinkle with flour and set aside for now.
• Peel the carrot and finely grate it.
• Sift flour with baking powder, sugar, cinnamon and salt into a large bowl.
• Mix and add oil with vanilla extract.
• Stir carefully to combine all ingredients.
• Add the eggs and mix thoroughly again.
• Finally, sprinkle ground almonds, hazelnuts and grated carrot.
• Mix thoroughly to create a smooth dough, which we will let stand for the time being and prepare the filling.
• Let’s prepare a bowl in which we put cottage cheese, sugar, vanilla extract, eggs and starch.
• Mix well and start filling the mold.
• First, we fill it up to 2/3 with dough, which we smooth.
• Put the entire filling on the dough and spread it evenly.
• We put the rest of the dough over the filling and try to hide the entire filling under the dough.
• Place in the preheated oven and bake for approximately 60 minutes.
• As soon as we check with a toothpick that the cake is well baked, we take it out of the oven and let it cool in the tin for 20 minutes.
• Only then do we carefully turn it out and let it rest on the kitchen rack to cool completely.
• When the cake is cold, we rush to prepare the frosting.
• First, roast the chopped almonds in a dry pan so that they acquire a golden brown color and smell the kitchen.
• Then let them cool down so they can be used for the topping.
• Put the powdered sugar and cream cheese with vanilla extract in a small bowl and mix until smooth.
• If the mixture is too thick, we can add a few drops of milk.
• Pour the finished glaze over the cake and sprinkle it with roasted almonds.

Austrian cheesecake with strawberries

In the case of this cake from a mug, we are talking about a traditional Austrian cake or dough, which is baked in a classic cake form. It is amazingly delicious, supple and soft.

Ingredients:

• Butter for erasing the mold
• 2 handfuls of chopped almonds
• 1 cup softened butter
• 3/4 cup granulated sugar
• Grated rind from half a chemically untreated lemon
• 1 bag of vanilla sugar
• 2 eggs
• 1/2 cup crème fraîche
• 1 tub of cottage cheese
• 2 1/2 cups semi-coarse flour
• 3 teaspoons of baking powder
• 1/4 teaspoon salt
• 1 1/2 cups diced fresh strawberries
• Powdered sugar for sprinkling

Method:

• We must first preheat the oven to 170 degrees.
• Grease the cake pan with butter and sprinkle with chopped almonds.
• We put it in the cold, ideally straight into the freezer.
• Put the butter, sugar, lemon zest and vanilla in a large bowl and beat until foamy.
• Add cottage cheese, egg and crème fraîche and mix everything thoroughly.
• Finally, mix the flour with baking powder and salt and sprinkle into the mixture.
• Add the strawberries and mix everything carefully.
• Transfer to a cake tin and smooth.
• Place in the preheated oven and bake for 45 minutes.
• Use a toothpick to test whether the cake is well baked in the middle.
• Remove from the oven and let rest in the mold for 10 minutes.
• Then turn the cake upside down and let it cool completely.
• Sprinkle with sugar and serve.
• At room temperature it will last for about 2 days, in the fridge up to 4 days.

White chocolate mug cake with raspberries

The combination of raspberries and white chocolate is absolutely bombastic and tastes perfect. The cake is amazingly soft, but at the same time very expressive. You will see that you will fall in love with her.

Ingredients:

• 2 1/2 cups semi-coarse flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon of salt
• 3/4 cup unsalted butter
• 1 1/2 cups granulated sugar
• 3/4 cup chopped white chocolate
• 3 eggs
• 1 1/4 cups buttermilk
• 1 teaspoon of vanilla extract
• Zest from 1/2 chemically untreated lemon
• 1 cup fresh raspberries
• 1/4 cup whipping cream + 1 cup chopped white chocolate for frosting

Method:

• Preheat the oven to 180°C.
• Grease the mold with butter, sprinkle it with flour and put it in the refrigerator.
• Sift the flour, salt and baking powder into a bowl.
• Beat the butter in a large bowl and slowly add the sugar.
• Once we have added everything, we will beat for 2 minutes.
• We will add eggs one at a time, beating each individual egg for 1 minute.
• Add buttermilk and vanilla, mix and cover with dry mixture.
• Mix carefully and add chocolate and raspberries.
• Finally, mix very carefully so that the raspberries remain whole.
• Pour the finished dough into the prepared form and spread it evenly.
• Place in the oven and bake for about 50 minutes. Check the dough with a skewer.
• After baking, remove the cake from the oven and let it stand for 15 minutes.
• Then shake it a little and turn it out of the mold onto a kitchen grate.
• Let it cool completely and in the meantime prepare the frosting.
• We heat the cream and as soon as it reaches the boiling point, we stop it.
• Add chopped white chocolate to it and cover for a while.
• Then we start whipping it until it is smooth.
• When we are done, pour over the cooled cake and decorate with whole or chopped raspberries, but it is not necessary.
• If we don’t want to use raspberries, we can sprinkle pieces of milk chocolate.

Gingerbread cake with egg cognac topping

Egg cognac is associated with the Christmas holidays, but that does not mean that we cannot indulge in it throughout the year. This mug cake with the taste of egg cognac will captivate you.

Ingredients:

Dough:

• 1 cup light cake mix
• 1/4 cup instant vanilla pudding
• 1/2 cup of egg cognac
• 1/2 cup sour cream
• 4 eggs
• 1/4 cup sunflower oil
• 1 teaspoon of nutmeg
• 1/4 cup of water
• 1/4 cup sugar + 1 1/2 teaspoons cinnamon for sprinkling the mold

Glaze:

• 1/4 cup softened butter
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon nutmeg
• Pinch of salt
• 2 1/2 cups powdered sugar
• 1/4 cup of egg cognac

Method:

• Preheat the oven to 180°C and spray the mold with oil spray.
• Mix the sugar and cinnamon and carefully pour the mixture into the cake pan. We’ll put the rest aside for now.
• Sift the cake mix, instant pudding, and nutmeg into a large bowl and mix.
• Add egg cognac, sour cream, egg, sunflower oil, water and mix thoroughly to form a smooth dough.
• Pour the finished dough into the prepared form and tap it a little on the table so that there are no bubbles in the dough.
• Sprinkle the surface of the dough with the remaining mixture of sugar and cinnamon.
• Place the mold in the preheated oven and bake for 35-40 minutes.
• Use a toothpick to test whether the cake is sufficiently cooked in the middle. If not, let it bake for another 10 minutes and try again.
• Remove the cake from the oven and let it rest for 10 minutes.
• Only then do we carefully turn the cake out onto a wire rack and let it cool completely.
• Once the cake has cooled, it’s time to prepare the frosting.
• First, put butter with vanilla, nutmeg and a pinch of salt in a bowl and mix thoroughly.
• Then sprinkle powdered sugar and egg cognac.
• Stir until the mixture is smooth.
• If necessary, add egg cognac or, on the contrary, sugar, so that the glaze has a suitable consistency for pouring over the cake.
• Finally, decorate the frosting with a cooled cake and let it harden for a while.

Supple home-made walnut cake with the aroma of rum

This cake is referred to as a delicious nut cake, which is a welcome addition to any celebration or important event.

Crunchy walnuts combined with rum is perfection itself. You will find yourself coming back to this recipe regularly.

Ingredients:

Dough:

• 1 cup of lukewarm milk
• 1 tablespoon of white vinegar
• 3 cups semi-coarse flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup softened unsalted butter
• 2 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon of vanilla extract
• 1/4 cup rum
• 3/4 cup chopped walnuts
• 1/2 cup raisins

Glaze:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/3 cup cream
• 3 tablespoons of rum

Method:

• First of all, preheat the oven to 175 degrees.
• Grease the cake mold and sprinkle with flour.
• Mix the milk and white vinegar in a small bowl and set aside.
• Sift flour and cinnamon into a medium-sized bowl, add baking soda and a pinch of salt.
• Finally, we will prepare a mixer, put butter and sugar in its container and whip it until foamy.
• Then add eggs one at a time and always mix thoroughly.
• Add the vanilla extract and mix for at least 1 minute.
• Add the mixture of milk, vinegar and rum to the flour and mix.
• We add this mixture to the butter and eggs in a bowl, where we let it beat together with the other ingredients.
• Lastly, mix in the raisins and nuts and pour into the cake pan.
• Place in the oven and bake for 55-70 minutes.
• Take out the finished cake and let it cool completely in the mold before turning it out.
• Put butter, brown sugar and granulated sugar in a small saucepan and heat over medium heat, stirring constantly.
• Stir until the mixture is smooth and immediately add the cream and rum.
• Mix and slowly bring to a boil, we mainly have to stir so that the mixture does not stick.
• Boil for 5 minutes, then set aside and let cool for 10 minutes.
• Pour the prepared glaze over the cake and heat it in the microwave for a few seconds before serving.
• This cupcake tastes best with a hot topping.

Banana cup cake with caramel topping

Is there a better combination than bananas and nuts, thanks to which you can conjure up an absolutely luxurious cupcake with a soft but supple consistency? It tastes great and just gets dusty after it.

Ingredients:

• 3 bananas
• 3 eggs
• 1 cup granulated sugar
• 1 cup natural sugar
• 1 cup of sunflower oil
• 1 cup Greek yogurt
• 3 cups semi-coarse flour
• 1 tablespoon of baking powder
• 1 tablespoon of baking soda
• 1/2 teaspoon of salt
• 1 cup chopped walnuts
• 1 cup caramel frosting

Method:

• To begin with, we preheat the oven to 180°C and prepare a cake pan, which we grease and sprinkle with flour.
• Mash the bananas in a large bowl, add eggs, Greek yogurt, both types of sugar and sunflower oil.
• Mix thoroughly to create a smooth mixture.
• Sift the flour, baking powder, salt and baking soda into the banana mixture.
• Mix lightly and add walnuts.
• Mix to combine everything and pour the batter into the prepared form.
• Place in the preheated oven and bake for about 50 to 55 minutes.
• After baking, let it rest for a few minutes and then turn the cake out onto a wire rack.
• Once the cake has cooled, pour the caramel glaze over it.

Cream bun

Supple, delicate, perfectly sweet and quickly prepared. This mug cake with whipped cream is exactly like that. Enjoy this fluffy dessert and please your loved ones too. You will see that you will not have a single piece left.

Ingredients:

• 3 cups cake mix
• 1 1/2 cups softened unsalted butter
• 3 cups powdered sugar
• 6 medium-sized eggs
• 1 cup whipping cream
• 2 teaspoons of vanilla extract

Method:

• Preheat the oven to 170 degrees.
• Sift the flour into a bowl and set aside for now.
• In another bowl, beat the butter with the sugar.
• Add the eggs one at a time and mix each one immediately into the mixture.
• It is important that all the eggs are thoroughly beaten, otherwise the cake will not be fluffy enough.
• Add vanilla essence and spoonfuls of flour.
• Stir to make the mixture smooth.
• Finally, add the whipping cream and mix carefully until a completely smooth dough without lumps is formed.
• Grease the cake mold with butter, sprinkle it with flour and pour the finished dough into it.
• Put in the oven and bake for 1 hour 30 minutes, it depends on the type of oven.
• It’s a good idea to check the cake after an hour and a quarter with a toothpick in the middle to see if it’s done or if it still needs time.
• Remove from the oven and set aside on the kitchen counter to let the cake cool completely.
• As soon as the cake is cold, we can turn it out and sugar it.

What is blanching?

This is a popular and widely used way of preparing food. If we come across the concept of blanching somewhere, it is good to know that it involves a short cooking in boiling water that is quite salty and a subsequent rapid cooling in ice water.

It works by submerging the individual crops in boiling water, causing them to soften but retain their natural crunch.

At the same time, however, unwanted tiny air bubbles are removed, so that the vegetables then have a much richer and more expressive color. Blanching inhibits the activity of enzymes that have a negative effect on the shelf life of individual foods.

The salt in the boiling water will flavor the vegetables, while higher amounts prevent the vegetables from transferring their color and flavor to the water. Rapid cooling immediately deactivates the heat treatment. The color will be preserved and the vegetables will no longer soften.

How to do it?

The correct execution of this heat treatment depends on speed and sufficient salt content. It is best to boil up to 5 liters of water with a salt concentration of about 3%.

We use 30 g of salt for 1 liter of water. Right next to it, prepare an ice bath, while the ratio of ice and water must be 1:1. This is the only way to cool vegetables removed from boiling water quickly enough.

How-to: blanchir des légumes | Astuces pour les courgettes, les haricots, etc. | FOOBY

What is crème fraîche?

Just as sour cream is popular with us, the French have crème fraîche. Although they are two different products, their uses are similar. This French specialty is a well-known dairy product on a global scale.

It originates from France and is made from fresh cream. It’s often hard to find, but when you do, it’s worth it. Of course, we have to expect a slightly higher price than ordinary sour cream.

Correctly, this product must contain a minimum of 30% fat in dry matter and a maximum of 15% lactose. There are two types of crème fraîche. The first type is liquid, so-called liquide. The latter is thinner and its consistency is similar to whipping cream.

On the contrary, épaisse is thick and is a cream matured by means of bacteria and has a similar density to sour cream. If we cannot find the original product, we can replace it in the recipe with whipping cream or sour cream.

Stabilizers and preservatives must not be used for production. This French dairy product is preserved using pasteurization, when lactic bacteria are added to the cream. The cream begins to ripen, after one day it turns sour and its structure immediately begins to change.