Air Fryer Cheese Cube Butter Sponge Cupcake

A milk-rich cupcake with butter and creamy cheese cube. Baked faster in an air fryer in 11 minutes⏰ Love the light and velvety crumb and caramelized brown crust of these cupcakes with relatively less butter used as compared to normal butter cupcakes 😋

Yield: 6 cupcakes

Paper cup size: 6Dx4.4H cm

Baking temperature: Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 7 minutes, and reduce to 140℃ for 4 minutes, or till top turns golden, and an inserted cake tester draws out clean.

Ingredients

All ingredients at room temperature

Using 60gOmega 3&6 eggs

A

2 egg whites

20g fine sugar

20g raw cane sugar/fine sugar

pinch of salt

B

2 egg yolks

C

62g top/cake flour

1g baking powder

D

20g lactose-free milk

10g golden syrup/honey

10g unsalted butter

5g rice bran oil/mild flavour vegetable oil

Directions

1. Heat and melt butter in Ingredient D in a heat resistant bowl. Set it aside.

2. 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.

3. Mix Ingredient C, sieve and mix using the whisks manually. 

4. Scoop about 1/4 of the batter to mix with the warm Ingredient D from Step 1.

Pour back the butter batter back to the main batter.

Fold to mix into a smooth batter.

5. Distribute the batter evenly among 6 paper cake cups, about 43g each. 

Push one cheese cube into each cup.

6. Preheated air fryer at 150℃ for 5 minutes. Bake at 150℃ for about 7 minutes, and reduce to 140℃ for 4 minutes, or till top turns golden, and an inserted cake tester draws out clean.

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