Emprimir
Correo Electrónico
Add a photoFancy 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.
Ingredientes
- 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
Direcciones
- 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 wonât 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 219 | |
| Calories from Fat 74 | 34% |
| Total Fat 8.38g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 266mg | 11% |
| Potassium 64mg | 2% |
| Total Carbs 31.63g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 18.75g | 13% |
| Protein 3.11g | 5% |
