Recipe: Airfryer Cup Cakes
These cupcakes were a bit of an experiment I wanted to try out, as they are very quick to bake, they look dark but weren't over baked and tasted light and pretty much like normal muffins.
- 100 g caster sugar
- ¾ tsp baking powder
- 2 eggs
- 3 drops of vanilla essence
- 100 g softened butter or margarine
- 100 g self raising flour
Place all the ingredients into a bowl and use a hand mixer to whisk all the ingredients together until a light creamy mixture is achieved.
Depending on the size of your silicone cupcake moulds, fill them half full with the mixture, I managed to fill 11, but the original recipe is for 8.
Put In The Airfryer.
Place the cakes inside the inner bowl and close the lid. Set the timer for 11 minutes and cook on the dual heat mode (not the grill mode assuming your airfryer has both settings) ensuring is set in a level position (mine tips forward for frying). Do not put too many in at once as they need space around them to rise or will look squashed.Keep an eye on them for over browning and check if they're cooked by pressing one gently, if it rises back up it is cooked .
And They're Done!
Once cooked, carefully remove the interval and place it on to roasting rack to cool. After five minutes remove the cakes from the inner bowl and cool them for a further 15 minutes on a roasting rack before decorating.
Decorate as you would any other muffin and enjoy.
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