In the oven (or microwave set on ‘Convection’ mode): Bake at 170C, convection (with fan)

Cupcakes: for 12 to 15 min Cakes: for 25 to 32 min

In the microwave: Bake on high (900w)
Cupcakes: for about 1:30sec to 2 min

Cakes for about 2:30 to 3min

Cakes are done when:

1. A toothpick in the center comes out clean

2. The top is dry to slightly damp to the touch and feels firm to the press (be careful, it will be hot!)

YEILD:
Cakes: 1 box = 1 6inch round cake or 1 5 inch square cake
Mini cupcakes: 1 box = 18 to 24 cupcakes (depending on additions to batter) Muffin size: 1 box = 8 to 12 cupcakes
Serving size (party calculations): 2 mini cupcakes per guest

How to make an Eggless cake Fluffy?

To get a fluffy texture in your eggless cakes, add baking soda and vinegar to the batter. Add a pinch of soda to a mug cake, or ½ tsp to a 6” cake or 1 tsp to a 8” cake.

Can I make Serapheena Cakes in the Pressure Cooker?

Yes! ALL Serapheena Cakes can be made in the cooker. We’ve even heard of it being made in an Air-Fryer (though we’ve not tried this ourselves). Simply follow the same method you would use for any other cooker cake mix!

Baker’s Notes:

1. Always ensure room temperature ingredients and put your oven on BEFORE starting to make the batter.

2. Always remove cakes from the mould/tin as soon as possible and then place on a rack to cool completely. Cakes that are left to cool in the tin will stick to the sides of the tin, and might be wet on the bottom, as steam remains trapped inside the mould.

3. Always put icing on a cooled cake.

4. Microwave cupcakes can seem wet around the edges even when they

   are cooked in the middle and dry to the touch on top. This is because the butter/ fat melts very fast and this forces wet batter to the sides. Do not over-bake cupcakes in an effort to ‘dry out’ the sides. The slightly wet edges will set once removed from oven.

5. Adding Moist Ingredients (like grated apples/ banana): these will require slightly longer bake time (1-2min in oven, 30sec in micro).

6. Do not over fill the mould: ideally fill each mould with approx. 2/3rd

   batter. Leave space for cupcakes to rise. In the microwave, cupcakes will rise very fast and then fall slightly once cooled. This is normal.

Pro Tip: to neatly pour batter into moulds, use a disposable piping bag.

Mom’s Tip: No butter paper? No problem! Use the wrapper of your butter. Remember to place the printed side facing down (away from the cake) so that the waxy side is facing the cake batter.