Cupcakes, small cakes baked in paper or aluminum cups, are a delightful treat loved by individuals of all ages. This particular recipe offers a traditional vanilla cupcake base, ideal for personalizing with different frostings and toppings. When baking a cupcake recipe in OTG oven, minor adjustments to temperature and time are necessary in comparison to a standard oven, yet the outcome remains equally delicious.

Cupcakes are delightful miniature cakes baked in paper or foil liners. These portable treats offer a perfect balance of cake and frosting, making them ideal for any occasion. With countless flavor combinations and endless decorating possibilities, cupcakes have become a beloved dessert.

From classic vanilla and chocolate to adventurous red velvet or salted caramel, there’s a cupcake to satisfy every palate. Whether enjoyed as a single serving or displayed as an eye-catching centerpiece, cupcakes bring joy and sweetness to life’s celebrations.

About OTG Oven:

An OTG oven, which stands for oven, toaster, or griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

cupcake recipe in otg oven

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk  

For the Buttercream Frosting (optional):

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Equipment:

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk
• Electric mixer (optional)
• Spatula
• Cupcake liners
• Cupcake pan
• OTG oven

Step-by-Step Preparation :

Preheat the oven:

• Set your OTG oven to 180°C (350°F) and preheat for about 10 minutes.

Prepare the Cupcake Liners:

• Line a cupcake pan with paper liners.

Prepare the dry ingredients:

• Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl.

Cream the butter and sugar:

• In a large bowl, cream together butter and sugar using an electric mixer or a wooden spoon until light and fluffy.

Add eggs and vanilla:

• Add the vanilla essence after beating in each egg one at a time.

Combine wet and dry ingredients:

• Gradually add the dry ingredients to the wet ingredients, alternating with milk and beginning and ending with dry ingredients. Be cautious not to overmix the ingredients; mix only until just combined.

Fill the cupcake liners:

• Portion the batter consistently among the cupcake liners. Fill each liner about 2/3 full.

Bake:

• Place the cupcake pan in the preheated OTG oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

• After a few minutes, let the cupcakes cool in the pan before moving them to a wire rack to finish cooling.

Tips:

• For a richer flavor, use unsalted butter.
• To ensure even baking, fill the cupcake liners to about 2/3 full.
• Avoid overmixing the batter as this may result in dense cupcakes.
• For a fluffier texture, use room-temperature ingredients.
• To prevent cupcakes from sticking to the pan, use cupcake liners.
• Adjust baking time based on your oven and cupcake size.
• If the cupcakes are browning too quickly, cover them loosely with aluminum foil.
• Experiment with different flavors by adding extracts like almond, lemon, or chocolate to the batter.

Additional Tips :

• Use whole wheat flour or almond flour for a healthier option.
• Reduce sugar content by substituting with natural sweeteners like honey or maple syrup.
• Add Greek yogurt to your diet to get extra hydration and protein.
• Use unsweetened applesauce as a substitute for some of the oil.
• Add fresh fruits and vegetables to the batter for extra nutrients.
• For a richer flavor, use whole milk instead of low-fat or skim milk.
• For a chocolate cupcake, add 1/3 cup of cocoa powder to the dry ingredients.

Nutritional Information:

• Nutrient Value per serving (approx.)
• Calories 250-300
• Fat 10-15g
• Carbohydrates 30-35g
• Protein 3-4g

Note: Nutritional values will vary based on specific ingredients and quantities used. For accurate calculations, use a nutrition analysis tool.

Personal Suggestion :

• For a truly indulgent cupcake, consider filling them with a homemade jam or chocolate ganache before frosting, try a salted caramel buttercream with a chocolate ganache filling.
• A classic combination is vanilla buttercream frosting with a raspberry filling. It adds an extra layer of flavor and texture.

Vanilla cupcake recipe in otg oven:

Vanilla Cupcakes in OTG Oven

• Preheat your OTG oven to 180°C for 10 minutes. In a bowl, mix the flour, baking powder, and salt by using stirring. Beat butter and sugar until light and fluffy. Add vanilla and eggs gradually, one at a time. Alternately add dry and wet ingredients to the creamed mixture.
• Fill cupcake liners 2/3 full. If a toothpick is inserted, bake for 18 to 20 minutes, or until it comes out clean. Let cool completely before frosting.

Moist vanilla cupcake recipe in otg oven:

Moist Vanilla Cupcakes in OTG Oven

• Preheat your OTG to 180°C. In a mixing bowl, combine the flour, baking powder, and salt by stirring them together. Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time, then vanilla. Alternately add dry and wet ingredients (milk and yogurt) to the creamed mixture, mixing until just combined. Fill cupcake liners 3/4 full. If a toothpick is inserted, bake for 18 to 20 minutes, or until it comes out clean. Let cool completely before frosting.

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