Turbo Oven Cream Cupcakes with no butter

Directions

1. 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.
2. This recipe makes 6 cupcakes.
3. Make sure your muffin pan fit in the turbo oven. If not, use 6 individual baking cups instead of the muffin pan.
4. Line a muffin pan with paper cupcake liners. These cream cakes are super fluffy. They need a liner so they won’t collapse.
5. Beat egg in a deep cup with a stick mixer until foaming up.
6. 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.
7. 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.
8. If batter is not used immediately, cover with plastic wrap and refrigerate for up to 4 hour.
9. Pour batter into paper lined muffin pan. Place pan on wire rack.
10. Bake at 350F for 20 minute or until a toothpick comes out clean.
11. When done, remove from the oven to cool for at least 10 minutes.
12. Cupcake is very soft when warm. Leftover may be reheated in microwave for 15 second or in the Turbo Oven.
13. 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.