How To Make Queen Cakes on the Stovetop: A No-Oven Delight| A Cup Cake Recipe Without an Oven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option and margarine is more economical.

currants

🥗Healthier: raisins

💰Cheaper: sultanas

Raisins offer similar sweetness and texture, while sultanas are often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrients, while all-purpose is widely available and cost-effective.

Combine flour, sugar, baking powder, and salt in a mixing bowl and mix well.

Make a well in the center of the dry ingredients and add 2 eggs, 1/2 cup cooking oil, 1 teaspoon vanilla extract, and 1/2 cup of milk.

Mix until smooth and fairly heavy, then add the remaining 1/4 cup of milk and mix until fully incorporated.

Set the batter aside and prepare the baking setup using a wide pan and salt.

Arrange about 6 small stones in the middle of the pan on top of 2 cups of salt to create a stable base for the cupcake tin.

Preheat the pan on full flame for 5 minutes, then reduce to low flame for another 5 minutes.

Fill the cupcake holders to about 3/4 full with the batter.

Cover the pan and bake for about 40 to 45 minutes, checking for doneness with a toothpick or knife.

Once done, remove the cakes and cover the baking setup to retain warmth for the next batch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens