4 Ways to Make Delicious, Soft, and Rich Cupcakes Using an Air Fryer

Beat the egg yolk mixture

First, separate the egg whites and yolks into 2 different bowls. Next, use a whisk to beat the egg yolks until fluffy, then add 40ml of unsweetened fresh milk and 30ml of cooking oil.

Gradually add the liquids while continuing to beat until the mixture is well combined, then add 1 tube of vanilla powder; this will help prevent the cake from having a strong egg smell. If you don’t have vanilla powder, you can use liquid vanilla instead!

After that, use a sieve to gradually sift in the prepared corn flour and wheat flour into the beaten egg yolk mixture, using a spatula to fold gently from the outside in until the egg mixture is smooth. Then let it rest for about 15 – 20 minutes.

Whipping Egg Whites

Next, we will use a whisk to whip the egg whites. Then, squeeze the juice of 1/2 lemon into the bowl of whipped egg whites along with 1/3 teaspoon of salt.

Continue to whip until the mixture is somewhat fluffy for about 5 minutes, then divide 100g of powdered sugar into about 3 parts and gradually add the sugar. While adding, keep whipping for another 10 minutes until the egg whites form stiff peaks and turning the bowl upside down does not cause them to spill.

Mixing the Cake Batter

Gradually add the flour mixture and the beaten egg yolks into the whipped egg whites. Use a spatula to gently fold from the outside in, being careful not to deflate the air bubbles until the two mixtures are completely combined and smooth.

Bake cupcakes using an air fryer

Prepare the baking mold and evenly spread a layer of oil or butter in the mold so that it’s easier to remove the cupcakes later. Then, scoop the beaten egg mixture into the mold.

Finally, place the molds in the air fryer and bake at a temperature of 160 degrees Celsius for about 10 minutes until the cupcakes are evenly golden.

Finished product

So you have completed the cupcake using an air fryer super simply right at home.

The cupcakes have a beautiful golden-brown color, are soft and crumbly, with a moderately sweet and fatty taste, combined with the fragrant aroma of delicious eggs and milk that you will surely love.

Beat the egg yolks

First, separate the egg whites and yolks into 2 different bowls.

Next, beat the egg yolks, then gradually add 40ml of unsweetened milk, 40ml of cooking oil, 1 vanilla tube, and continue to mix well.

Then, gradually sift the mixture of 100gr of cornstarch and 200gr of flour into the egg yolk bowl. Mix well until the mixture is smooth and free of lumps.

Whisk the egg whites

Add a bit of salt and the juice of 1/2 lemon to the bowl of egg whites, then use a mixer on low speed until small bubbles form like soap.

Next, divide 100g of powdered sugar into 3 parts, adding each part to the egg whites and continue mixing at medium speed until the sugar dissolves.

When the sugar has fully dissolved, increase the mixer speed to high and whisk until the egg whites are stiff and form peaks that stand upright without drooping.

Mixing Egg Mixture

Next, gradually add the yolk mixture into the whipped egg white mixture. Use a flat spatula or a rice ladle to gently fold the mixture from the bottom to the top.

Bring the spatula down to the bottom of the bowl, push the heavier ingredients up, and sweep to one side (scoop and lift from the bottom up). Continue this process until the mixture becomes smooth and silky.

Then, add 4 tablespoons of cocoa powder and gently mix one more time until the mixture is fully combined and smooth.

Baking the cake

Preheat the air fryer to 160 degrees Celsius for 10 minutes.

Next, you brush a layer of cooking oil into the mold, then pour the cake batter in, after that place the mold in the air fryer and bake at 160 degrees Celsius for 10 minutes.

Finished product

The freshly baked cocoa cupcake has an enticing aroma, and the cake texture is super soft and fluffy, combined with a rich, sweet, creamy, and mildly bitter cocoa flavor. This cake can be said to be extremely delicious and also very simple to make.

Prepare the beetroot

Peel the beetroot, then wash it thoroughly with water. Next, cut the beetroot into small pieces, place them in a blender with 20ml of water and blend until smooth.

After blending, strain the beetroot mixture through a sieve to collect the juice.

Beat the egg yolk mixture

Separate the egg whites and yolks into 2 different bowls.

Next, use a mixer to beat the egg yolks until they turn light yellow. Then, gradually add 40ml of unsweetened fresh milk, 40ml of cooking oil and continue to beat the mixture for another 2 minutes.

Finally, add 1 tube of vanilla, mix well once more to combine everything.

Whisk the egg whites

In a bowl of egg whites, add the juice of 1/2 lemon, a pinch of salt, and whisk the mixture on low speed until tiny bubbles form like soap.

Divide 100g of powdered sugar into 3 parts, then add each part to the egg bowl and whisk on medium speed until dissolved. When adding the last portion of sugar, increase the speed to high and whisk until the egg whites are stiff and peaks form when you lift the whisk.

Mixing the cake batter

Sift 200gr flour and 100gr corn flour into a bowl with egg yolks, then mix well until the mixture is smooth and free of lumps.

Next, divide the batter into 2 portions, adding each portion to the bowl of whipped egg whites, then use a spatula to gently fold the mixture from bottom to top.

Bring the spatula down to the bottom of the bowl, pushing the heavier ingredients up and over to one side (scooping and lifting from below). Continue this process until the mixture becomes smooth.

Then, gradually add the beetroot juice to the batter and mix well to combine the ingredients.

Pouring and baking

Preheat the air fryer at 160 degrees Celsius for 10 minutes.

Grease the mold with cooking oil or butter, pour the cake batter into 2/3 of the height of the cupcake mold, and bake at 160 degrees Celsius for 10 minutes.

Final product

The beetroot cupcake is super fluffy and soft, with a beautiful pink-purple cake core, a fragrant aroma, and an incredibly attractive sweet and creamy taste, guaranteed not to disappoint you.

Prepare and extract pandan leaf juice

After purchasing, soak the pandan leaves in a little diluted salt water for 5 minutes, then rinse several times with clean water. Next, cut the pandan leaves into small pieces, add them to the blender with 20ml of water, and blend until smooth.

After blending, pour the pandan mixture into a sieve and use a spoon to press firmly to extract the juice, discarding the pulp.

Whip the egg whites

In a bowl of egg whites, add the juice of 1/2 lemon, a little salt, and beat the mixture at low speed until tiny bubbles form like soap.

Divide 100g of powdered sugar into 3 parts, adding each part to the egg bowl and beating at medium speed until dissolved. When adding the last part of sugar, increase the mixer speed to high and continue beating until the egg whites are stiff, and when you lift the whisk, they form a peak that stands upright without bending down.

Mixing the cake batter

Divide the egg yolk mixture into 3 parts, adding each part to the whipped egg whites, then use a spatula to gently fold the mixture from bottom to top.

Bring the spatula down to the bottom of the bowl, push the heavy ingredients up, and fold them to one side (scoop and lift from the bottom). Continue this process until the mixture becomes smooth.

Finally, add the pandan leaf extract, and gently mix once more until the mixture is well combined.

Baking cake with an air fryer

Preheat the oven to 160 degrees Celsius for 5 minutes.

Brush a layer of cooking oil or butter into the cake mold, then scoop the batter to about 2/3 of the height of the mold. Next, place the mold into the pot and bake for 10 minutes at 160 degrees Celsius.

Final product

You have just completed the pandan cupcake, it looks really appealing, doesn’t it? The cake has a bright yellow-green color, a fragrant aroma, and a soft, sweet, and rich texture that you definitely won’t be able to resist.