Air Fryer Pandan Kaya Cupcake

This was my first batch of pandan kaya cupcakes baked in an air fryer. The result was fast and good, except the cupcakes had a souffle-like top 😄 Maybe because of the relatively lower baking temperature and shorter baking time, the cupcakes could retain most of their moisture 😍😋

This recipe was borrowed from by oven-baked pandan kaya cupcake 😉

Yield: 5 cupcakes

Paper cup size: 7Dx4.5H cm

Baking temperature: Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 13 minutes, or till top turns golden, and an inserted cake tester draws out clean.

Ingredients

All ingredients at room temperature

Using 58g eggs

A

2 egg whites

20g fine sugar

20g raw cane sugar/fine sugar

pinch of salt

B

2 egg yolks

C

60g top/cake flour

3g corn starch

1g baking powder

D

11g less-sugar kaya

23g fresh pandan puree*

12g organic coconut oil

3g honey

* Blend 20g fresh pandan leaves with 50g of water till it resembles puree. Collect 23g without straining. 

Directions

1. In a clean, dry and oil-free mixing bowl, beat Ingredient A, egg whites with salt, fine sugar, and raw cane sugar, till reaching firm peak stage.

Mix in Ingredient B, egg yolk, one at a time.

Beat the egg batter till reaching ribbon stage.

2. Mix Ingredient C. Sieve in 1/3 of the Ingredient C mixture. Mix briefly using the whisks manually. 

Mix Ingredient D in a small glass. 

Fold in 1/2 of the Ingredient D mixture.

Fold in the remaining Ingredient C mixture and Ingredient D mixture in alternate sequence. End with Ingredient C mixture.

Fold the batter till smooth.

5. Distribute the batter evenly among 5 paper cake cups.  Place over a baking tray.

Picture for demonstration

6.  Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 13 minutes, or till the top turns golden, and an inserted cake tester draws out clean.

7. Let the cupcakes cool down for a while before serving 😋