Air Fryer One-Egg Butter Cupcake

A small-portion butter cupcake recipe added with one egg, and baked fast in an air fryer in just 10 minutes.

Nice caramel aroma and fine soft crumbs were the two points I liked about these small butter cupcakes. Very suitable to be served as night snack if you just want to satisfy a small craving for butter cake 😋😜

Video of the preparation:

Link to YouTube video:

Air Fryer Butter Cupcake

Yield: nine petite cupcakes

Paper cup size: 3 cm base, bought from Daiso 

Baking temperature: Preheated air fryer at 150℃ for 3 minutes. Bake at 150℃ for 10 minutes, or till golden brown and cooked through.

Ingredients

All ingredients in room temperature

Using 55g eggs

A

38g unsalted butter, softened

2g rice bran oil/mild flavour vegetable oil 

15g raw sugar

15g fine sugar

Pinch of salt

B

1 egg

5g raw sugar

5g fine sugar

C

30g top/cake flour

10g plain flour

5g milk powder

1g baking powder

D

8g orange juice, sweetened 

5g honey

2g orange peel, chopped finely

1/2 tsp vanilla extract 

𝓓𝓲𝓻𝓮𝓬𝓽𝓲𝓸𝓷𝓼
1.Beat Ingredient B till light and frothy. 

2. Cream Ingredient A using a hand whisk till light and pale.

3. Blend Ingredient B to A till well combined.

4. Mix and sieve in Ingredient C, mix well.

5. Blend Ingredient D to batter till smooth and glossy.

6. Pour batter to paper cake cup, about 22g batter each cup.  Lightly bang against work top to level batter and get rid of trapped air bubbles.

7. Transfer the filled paper cups to a small pan.

8. Preheated air fryer at 150℃ for 3 minutes. Bake at 150℃ for 10 minutes, or till golden brown and cooked through.

9. Remove the hot cup cakes from air fryer, and cool down over wire rack for 5 minutes. . 

Cover the cupcakes with food wrap while cooling down to lock the moisture in, optional

10. Serve after cooling down 😋