Two Ingredient Cupcake | Easiest Cupcake | Biscuit Cupcakes | Instant Cupcakes | Cupcakes Using Biscuits

Have you encountered any of those lazy days where you crave for a homemade cupcake but you are thaaaaat lazy that you don't even wanna take out your ingredients, measure or whip them up to start off baking. And there are also these days when you have some high spirits in you and realise that you are out of ingredients only when you reach out to the pantry. On both occasions its definitely gonna be upsetting you. So here's a quick fix for the lazy day and the ingredient-less day ;) Got some biscuits? Well then that's more than enough!!! Lets set off to bake a nice fudgy, soft and moist cupcake. Yup you read it right..!! You need no extra ingredients, no softening of butter, you don't even have to take your whisk or blender out. If in case you want it to smell more like the cupcake all you'll need is some essence/extract. I'm not promising you that you'll get an airy textured cupcake but this one is not bad for a quick fix either. You cannot ask for more in a cupcake under 20 minutes. Lets see how to prepare these instant cupcakes. 

INGREDIENTS

Makes 6 to 8 mini cupcakes (or) 3 bigger ones
Total Preparation Time - 15 minutes

1. Biscuits - 100 grams (I used britannia milk bikis)
2. Vanilla essence / extract - 1/4 teaspoon 

Optional 

1. You can use water or milk to make the batter

Oven / OTG Settings

• Heater / Rod select - Both
• Shelf / Tray placement - Center 
• Temperature - 175°C or 180 °C 
• Baking time - 15 to 20 minutes 
• Preheat Oven - 10 minutes

PREPARATION METHOD

• Line a mini cupcake tray with liners and set aside. 
• Preheat an oven to 175°C for 10 minutes. 
• Crush biscuits and grind into fine powder using a blender. 

• Now take this biscuit powder in a mixing bowl and slowly pour 100 to 120 ml of water (or milk). Add essence and mix well. Add some more water if needed. The batter should not be runny (watery) nor very thick. Also see that there are no lumps. It should have an intermediate flowy consistency.

• Now spoon the batter into the liners and set them into the preheated oven in the center rack. (Pour batter so that it fills 3/4th of the liner, your cupcakes won't rise but to be on the secure side, leave some space) 

• Bake for 7 to 10 minutes and check if your cupcakes are ready. (just insert a wet toothpick into the center of a cupcake, if there are pieces of cake or batter sticking to it bake for a few more minutes; if it comes out clean your cake is ready) 
• Now remove from oven and set aside until it cools down. 
• Serve!! 

        

TIP 1: You can add milk or water to make the batter either way you will get tasty cupcakes. The only difference is the cupcakes will taste creamier when using milk and will be even more fudgy but soft. You can add baking powder but it will not give the spongy/airy texture. Hence its not necessary. 

TIP 2: Adding vanilla essence makes it smell and taste much better, but you can even customise it as a single ingredient cupcake by skipping flavorings. It will not make a huge difference. 

TIP 3: Do not bake too long as it will become hard. The cake will not brown on top like the flour cupcakes so do not wait for it while baking. Also the cake is not gonna rise, hence you can fill the cupcake liner upto the rim. 

TIP 4: You can use any digestive/milk biscuits. 

TIP 5: You can try your own customisations and variations here, add cocoa powder or any other flavorings and enjoy your creation. 

Check out some of my other cakes & Bakes here!!

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