Buttermilk Vanilla Cupcakes

I still have some leftover buttermilk that I bought earlier to bake red velvet cupcakes. Hence, I search hi and lows for a cake recipes that uses the most buttermilk, and I came across this one. The cupcakes is indeed very moist and fluffy. I baked it in my Air-fryer, and each batch only able to fit 5 cupcakes, but it only take me around 12 minutes, at 180 degree Celsius. 

The original recipe is in US cups and I have converted it to metric version for my easier reference later. 

Pre-heat air-fryer at 180 degree Celsius, for 3 minutes. 
Ingredients:
1 1/4 cups cake flour ( I mix a little bit of normal plain flour as I am running out of cake flour. 156g)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar (150g but I only use 125g)
1 1/2 teaspoons pure vanilla extract 
1/2 cup oil (vegetable, canola or extra light olive oil) (I use canola oil, 109g)
1/2 cup buttermilk 

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)(122g)

Steps:
1. Flour + bp + bs + salt -> whisk to combine -> dry 
2. Eggs + sugar + oil + vanilla -> whisk until sugar melted -> egg mixture
3. + add 1/3 of the dry into the egg mixture -> whisk until combine 
4. + add 1/2 of the buttermilk -> whisk until combine
5. Alternating with the dry and buttermilk , ending with dry ingredients, until just combine. 
6. Using a ice-cream scoop, one scoop for each cupcake ( I use silicone cupcakes case), and it recipe yield 15 cupcakes .

Again I downloaded the picture from my FB account. Enjoy! 

Nigella's Buttermilk Cake

22 May 2014

Bake this Nigella's Buttermilk Cake just now, after lunch with my air-fryer. Wow..the cake smell and taste heavenly! So fragrant and moist, and fluffy.

The recipe is from Paris Loves Pastry,  and the recipe is measured in cups and tablespoons. Hence, I have converted it to grams.

Pre-heat air-fryer at 160 degree Celsius.

Butter a 6 inch square pan.

Ingredients:

- 1 ⅔ cups all-purpose-flour (160g, I use Cake flour)
- 1 ½ teaspoons baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cups + 2 tablespoons buttermilk (or ⅓ cup plain yogurt mixed with ½ cup low-fat milk) (211g)
- 1 ½ teaspoons vanilla extract
- ½ cups soft unsalted butter (113g)
- ¾ cup sugar (suppose to be 170g but I only use 140g and it taste just nice)
- 3 large eggs

Instructions:

1. Flour _ Baking powder + baking soda + salt → whisk to combine → dry

2. Buttermilk + vanilla → wet 

3. Butter + sugar → cream until fluffy

4. + eggs one at a time

5. + flour mixture → mix + buttermilk mixture → mix alternating, ending with flour.

6. Pour into the cake pan and bake.

Verdict: Taste very yummy, soft, and fluffy. Similar to Wipped cream cake I make last time.