I have tried lots of cupcakes from various stores and bakeries, and I still love my own recipe. Call me bias, but it is rather hard to find moist cupcakes that doesn’t use fake essences. If you are a proud owner of the Buffalo Air Fryer, this recipe could be a great way to use your air fryer to bake, as we did use it as well.
- 9 oz (250g) plain flour
- 2 tsp baking powder
- Pinch of salt (sieved)
- 9 oz (250g) butter (unsalted)
- 7.5 oz (213g) castor sugar
- 1 tbs orange zest
- 5 tbs orange juice
- 4 medium eggs
- Chocolate chips (optional)
- Cherry slice (optional)
** If you have Young Living Orange Essential Oil, you can replace the zest and orange juice with 5 tbs filtered water and 10 drops orange YLEO.
- First, beat butter at medium speed on your cake mixer for a short while to smoothen it.
- Add sugar.
- Beat butter+sugar mixture until fluffy.
- Add in eggs one at a time. Continues beating till well-mixed.
- Next, combine the dry ingredients (flour, salt & baking powder) and pour in slowly while mixing.
- Add in orange juice and zest. (OR filtered water+Orange YLEO) Beat at slow-medium speed till well-combined.
- Add in chocolate chip into the mix and stir them in with a spatula. Don’t stir too much of it will melt and make your cupcake brownish.
- Fill cupcake liners 3/4 full. I use waxed liners so they can stand on its own without having to place them in cupcake molds.
- To make the cupcake look better (not too plain!), place a few chocolate chips on the top, and add a cut cherry piece in the centre for decoration.
- Place the cups in your Buffalo Air Fryer on low wire rack (basically the wire rack, turned upside down).
- Bake 160 degrees for 15-20 mins (depending on cup size. This is based on 1.65-inch wide waxed cupcake liners)
- Remove from oven and place on baking tray for cakes to rest and cool.
Protip: Make sure all your ingredients are at room temperature, especially eggs and butter.
** this recipe makes approximately 16 cupcakes.