Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fluffy mini oreo cupcakes recipe (in a microwave). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is something that I have loved my whole 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 first prepare a few ingredients. You can cook fluffy mini oreo cupcakes recipe (in a microwave) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Fluffy Mini Oreo Cupcakes Recipe (In a Microwave):
- Get 8 tbsp all-purpose flour
- Take 6 tbsp granulated sugar
- Prepare 1 tsp baking powder
- Take 1/8 tsp nutmeg
- Take 1 pinch salt
- Get 1 large egg, at room temperature and seperated
- Prepare 6 tbsp vanilla yoghurt
- Take 3 tbsp melted butter
- Make ready 3 oreos, crushed
See recipes for Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) too. These easy chocolate cheesecakes can be. 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 cupcakes are great for kids parties. They are easy to hold and limited in sugar and fat. This is my foolproof recipe, for both vanilla and chocolate versions. Top with a chocolate ganache if you prefer over the classic buttercream.
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