I still do cakes by the cup, mainly because it all gets eaten in one day, so no leftovers to deal with.
Experiments with dried eggs and lethicin granules were a success! I used the Deb-el powdered eggs and granular soy lethicin from my local health nut store.
The original "Cake in a mug" recipe calls for a box of cake mix and a box of pudding to be combined, then split up in approximately one-cup portions. You then add one egg, one tablespoon of water, then one tablespoon of oil for one little cake.
This makes about five cakes total. This means you add the equivalent of five eggs and five tablespoons lethicin to the original cake mix and pudding recipe.
Now your "instant cake" recipe is one cup mix, and two tablespoons water. It comes out pretty thick, so I don't think there's harm in adding a little bit more water if you want to pour easily.
Speaking of pouring: There's really no need to muss up too many dishes making four cupcakes or a single serving cake. Just get a quart sized zipper bag and put the water and mix inside. Smoosh as necessary to mix thouroughly. Cut off a corner to pour the mix into the cupcake papers or little bitty cake pan, or even the coffee mug.
