CUPCAKES WITHOUT BUTTER RECIPES

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TURBO OVEN CREAM CUPCAKES WITH NO BUTTER RECIPE BY ...



Turbo Oven Cream Cupcakes with no butter Recipe by ... image

Fancy a quick desert without heating up the oven? Leftover heavy whipping cream? Try these quickie cream cupcakes baked under 20 minutes in a Turbo Oven. No preheating or big oven required. These can also be made in the microwave with microwave safe baking cups.

Provided by Bluebirdie

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 10

For the cake:
1 egg
1/2 cup sugar
1 cup heavy whipping cream
1 Tablespoon instant vanilla or chocolate pudding mix
1 Tablespoon cocoa powder if using chocolate pudding mix
1 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
a pinch of salt

Steps:

  • Optional: if icing preferred, use 1 cup heavy whipping cream and 2 Tablespoon instant pudding mix (any flavor). To make icing, mix heavy whipping cream and instant pudding mix with a stick mixer or hand mixer until soft peaks formed. This takes about one minute with a stick mixer, longer with a hand mixer. Remove hand mixer. Cover with plastic wrap and cool in the refrigerator for up to 3 days. This recipe makes 6 cupcakes. Make sure your muffin pan fit in the turbo oven. If not, use 6 individual baking cups instead of the muffin pan. Line a muffin pan with paper cupcake liners. These cream cakes are super fluffy. They need a liner so they wonâ??t collapse. Beat egg in a deep cup with a stick mixer until foaming up. Add sugar, whipping cream, vanilla extract, and instant vanilla pudding mix to egg mixture. Continue to mix with hand mixer until mixture is a rich creamy consistency. Fold 1/3 dry ingredient into egg and cream mixture with a rubber spatula until incorporated. Repeat twice for the rest of the dry ingredient. If batter is not used immediately, cover with plastic wrap and refrigerate for up to 4 hour. Pour batter into paper lined muffin pan. Place pan on wire rack. Bake at 350F for 20 minute or until a toothpick comes out clean. When done, remove from the oven to cool for at least 10 minutes. Cupcake is very soft when warm. Leftover may be reheated in microwave for 15 second or in the Turbo Oven. Note: When using chocolate instant pudding mix, add cocoa power for more flavor. For a denser cupcake, decrease heavy whipping cream to 1/2 cup.

Nutrition Facts : ServingSize 65 g, Calories 219, FatContent 8.38 g, TransFatContent 0.0 g, SaturatedFatContent 4.92 g, CholesterolContent 58 g, SodiumContent 266 g, CarbohydrateContent 31.63 g, FiberContent 0.5 g, SugarContent 18.75 g, ProteinContent 3.11 g

PERFECT CUPCAKES | BBC GOOD FOOD



Perfect Cupcakes | BBC Good Food image

A fool proof recipe for making perfect nice sized cupcakes!

Provided by charl91

Total Time 40 minutes

Yield Makes Cakes

Steps:

  • Preheat the oven to Gas Mark 6 (or a medium temperature). Line your muffin tray with the muffin cases.
  • Beat the egg in a mixing bowl and mix in the milk and vegetable oil. Add the sugar and whisk until sugar has dissolved.
  • Sift in the dry ingrediants: flour, baking powder, salt - and mix together until smooth.
  • NB: If you are adding colouring or flavouring add it now.
  • TIP: If there are bubbles in your mixture giving it a mousse kind of appearance you will have light fluffy cakes!
  • Fill the muffin cases TWO THIRDS full. This is important so as not to create small or overflowing mushroom looking cupcakes.
  • Cook in the middle of the oven for 25 minutes (approx. depending on your oven!).
  • Leave to cool and then decorate as you wish!

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