Soft and Moist Orange Choc Chip Cupcakes Recipe

13.07.2015 by LadyAlly

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.

Recipe Ingredients

• 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.

Recipe Directions

1. First, beat butter at medium speed on your cake mixer for a short while to smoothen it.
2. Add sugar.
3. Beat butter+sugar mixture until fluffy.
4. Add in eggs one at a time. Continues beating till well-mixed.
5. Next, combine the dry ingredients (flour, salt & baking powder) and pour in slowly while mixing.
6. Add in orange juice and zest. (OR filtered water+Orange YLEO) Beat at slow-medium speed till well-combined.
7. 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.
8. 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.
9. 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.
10. Place the cups in your Buffalo Air Fryer on low wire rack (basically the wire rack, turned upside down).
11. Bake 160 degrees for 15-20 mins (depending on cup size. This is based on 1.65-inch wide waxed cupcake liners)
12. 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.