Air Fryer Oreo Cupcakes
Soft, eggless cupcakes made from blended Oreos, milk, and a little flour, baked in the air fryer in about 15 minutes.
Ingredients
- 125 grams Oreo biscuits (about 4½ ounces)
- 150 ml milk (⅔ cup)
- 3 tablespoons maida (all-purpose flour)
- 2 tablespoons sugar
- 2 tablespoons melted butter
- ½ teaspoon baking powder
- ½ teaspoon vanilla essence
- 2 tablespoons chocolate chips (optional)
Instructions
- Blend the whole Oreo biscuits, with the cream, into a fine powder. Pour into a mixing bowl.
- Add the milk, sugar, and melted butter. Mix until smooth.
- Add the maida and baking powder. Mix gently into a smooth batter with no lumps.
- Mix in the vanilla essence and chocolate chips.
- Set cupcake liners in a mould and fill each ¾ full. Top with a few chocolate chips if you like.
- Preheat the air fryer at 160°C (320°F) for 3 to 5 minutes.
- Cook the cupcakes at 160°C (320°F) for 12 to 15 minutes.
- Check with a toothpick at 12 minutes. If it comes out clean, they are done. If not, cook 2 to 3 minutes more.
- Cool for a bit, then remove from the mould and serve.
Notes
- Blend the Oreos into a fine powder for a smooth batter.
- Do not overmix after adding the flour.
- Air fryers vary, so start checking at 12 minutes.
Nutrition
Calories: 240kcal