What is good about air fryer cupcakes
Making cupcakes is much faster than using a traditional oven because the heat circulates more efficiently. It is ideal for small batches when you do not want to heat up the whole kitchen. The rapid air movement helps the cakes rise evenly and gives them a slightly golden top. This energy efficient method makes baking simple and accessible for everyone.
How to get air fryer cupcakes ready
Prepare the batter: Beat the softened butter and caster sugar together in a large bowl until the mixture is pale and fluffy. Add the eggs one at a time along with the vanilla extract and whisk until well combined. Sift in the self-raising flour and gently fold it into the wet ingredients using a large spoon. Add the milk to loosen the batter slightly if it seems too thick.
Fill the cases: Place silicone cupcake cases on a flat surface and fill each one about two thirds full with the batter. Using silicone cases is best for cupcakes as they hold their shape without a muffin tin. Make sure the tops are relatively level so they rise evenly during the baking process. Do not overfill them or the batter might spill over the sides.
Bake the cakes: Arrange the filled cases in the basket of the making sure there is a small gap between each one. Set the temperature to 160C and cook the cakes for about 15 minutes. Check them after 12 minutes to see if they are golden and firm to the touch. A skewer inserted into the centre should come out clean when they are finished.
Cool and serve: Carefully remove the cases from the and place them on a wire rack to cool down. It is important to let the cupcakes cool completely before you try to add any icing or decorations. If the cakes are still warm the frosting will melt and slide off the top. Serve them plain or with your favourite buttercream.
Tips and tricks for air fryer cupcakes
Always use silicone cases when making cupcakes because standard paper liners may blow around or lose their shape. If you only have paper liners you should place them inside ramekins to keep them steady. Ensure all your ingredients are at room temperature before you start mixing to get a smooth batter. Do not open the basket too often during the first ten minutes or the cakes might sink.
If the tops are browning too quickly you can reduce the temperature by ten degrees. Let the cakes rest for a couple of minutes before taking them out of the basket. This ensures they maintain their structure while cooling on the rack. If you want to add a different flavour you can swap the vanilla for lemon zest or cocoa powder.
You can find more inspiration in
air fryer cod fillet,
air fryer tomatoes or
air fryer beefsteak.
