Recipe of Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) in 28 Minutes for Beginners

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, fluffy mini oreo cupcakes recipe (in a microwave). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Fluffy Mini Oreo Cupcakes Recipe (In a Microwave) is something that I have 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 particular 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 can achieve that.

The ingredients needed to make Fluffy Mini Oreo Cupcakes Recipe (In a Microwave):

1. Take 8 tbsp all-purpose flour
2. Prepare 6 tbsp granulated sugar
3. Take 1 tsp baking powder
4. Get 1/8 tsp nutmeg
5. Prepare 1 pinch salt
6. Get 1 large egg, at room temperature and seperated
7. Take 6 tbsp vanilla yoghurt
8. Take 3 tbsp melted butter
9. Make ready 3 oreos, crushed

Mini oreos: for decorating the cupcakes. I just tried these cupcakes and they turned out so fluffy and moist! Do you think I could successfully use the same recipe to make carrot cupcakes as well? These easy chocolate cheesecakes can be.

Instructions to make Fluffy Mini Oreo Cupcakes Recipe (In a Microwave):

1. 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.
2. 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.
3. 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.
4. 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!

In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. Once prepared, refrigerate the cheesecakes until they're nice The final mini Oreo cheesecakes are topped with fresh Oreo whipped cream and another Oreo. Place cookies and milk in a microwavable coffee mug, and crush together with a spoon until thick and slightly chunky. It's a fudge swirled mini cheesecake that sits on top of an Oreo cookie.

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