Oreo Cupcakes
What you’ll need
1 medium free-range egg (about 58g)- 8g self-raising flour
- 8g granulated sugar
- 17g margarine (use half for the cake and half for the icing)
- 8g icing sugar
- A few drops of vanilla flavouring
Introduction:
Nothing beats a classic homemade cupcake. Our Oreo Cupcakes are light, fluffy, and topped with creamy icing. Perfect for a school lunchbox or a sweet treat.
Preparation:
Preheat the oven to 175°C.
Put cupcake cases in a muffin tin.
Cut the block of margarine in half. Take one half (about 8.5g) for the cake.
Put the sugar and half of the margarine spread in a bowl. Mix until it is soft, and a little fluffy.
Add the egg to the mixture.
Add the flour and gently fold until the mixture is well combined.
Method:
1. Place the mix equally into the cupcake cases.
2. Bake the cupcakes until they have risen and a wooden skewer inserted into the middle comes out clean.
3. Take the cupcakes out of the oven and let them cool completely.
4. Make the icing by mixing the remaining margarine with icing sugar and a few drops of vanilla.
5. Pipe the icing on top of each cupcake.
6. Transfer to an oven safe pie dish.