Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fluffy mini oreo cupcakes recipe (in a microwave). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is something which I’ve loved my entire life.
Grease pan with cooking oil or butter. Heat pan over medium low heat. Squeeze small amount of the mixture enough to make mini pancakes.
To get started with this recipe, we must prepare a few components. You can have fluffy mini oreo cupcakes recipe (in a microwave) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Fluffy Mini Oreo Cupcakes Recipe (In a Microwave):
- Get 8 tbsp all-purpose flour
- Prepare 6 tbsp granulated sugar
- Get 1 tsp baking powder
- Take 1/8 tsp nutmeg
- Get 1 pinch salt
- Take 1 large egg, at room temperature and seperated
- Take 6 tbsp vanilla yoghurt
- Prepare 3 tbsp melted butter
- Prepare 3 oreos, crushed
Oreo Vanilla Cupcakes Recipes on Yummly Basic Vanilla Cupcakes With Vanilla Buttercream, Vanilla Cupcakes With Chocolate Ganache And Oreo Buttercream Frosting, Vanilla Cupcakes. Mini oreos: for decorating the cupcakes. I just tried these cupcakes and they turned out so fluffy and moist!
Instructions to make Fluffy Mini Oreo Cupcakes Recipe (In a Microwave):
- Gather all the ingredients. Next, sift all the dry ingredients together to combine. In a separate bowl, add together the egg yolk, yoghurt and melted butter, whisk to combine. To continue, on medium low speed, whisk the egg white with a mixer or whisk till soft peaks form.
- Then, add the wet ingredients to the dry and mix thoroughly to combine, next, add about 2 tablespoons of the whipped egg whites and gently with a spatula, fold it in. After, pour this mixture onto the rest of the whipped egg whites and fold the egg whites in, fold till thoroughly combined, do not over mix. The cupcake batter is ready.
- To continue, in a microwave safe plate, place the silicon cupcake moulds and line with cupcake liners. Fill the cupcake moulds with the cupcake batter, filling about 3/4 way up.
- Microwave the cupcakes for about 2 minutes and 20 seconds. Time may vary. If after the given time, a toothpick doesn't come out clean, microwave again but using 10 second intervals. After microwaving let cool for 2 minutes and serve warm. Cool completely and top with some oreo frosting (crushed oreos + vanilla buttercream) to serve if desired. Enjoy!
Do you think I could successfully use the same recipe to make carrot cupcakes as well? Mini pumpkin cheesecakes made in a muffin pan with an OREO crust! Also includes directions for a graham cracker crust. Fluffy and creamy cheesecake filling is full of Oreo chunks. Then again, every cheesecake needs a crust, right?!
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