Basic Vanilla Butter Cupcake (one-bowl)

I bake this last Wednesday,  4 June 2014, as suddenly I crave for a simple cake. Originally, I ask Mr Google to give me a simple vanilla cake using oil. However, I found this simple one bowl cake from this website. Hence, I decided to try it out. After taking out the butter from my fridge, I realized that I am running out of baking powder. And again I ask Mr Google to see whether can I replace the baking powder with baking soda or double acting baking powder. Mr Google suggested me to use double acting baking powder as the normal baking powder and hence I proceed with baking this cake.  Below is my version of integrations and steps for this recipe. This recipe able to yield 8 cupcakes. Forgot to take picture of it. Sigh!

Pre-heat air-fryer at 180 degree Celsius for at least 5 minutes. 
Ingredients:
110 grams unsalted butter cut to small cubes and melted at room temperature ( I use salted butter and take it out cold from the fridge and cute into small cubes)
110 grams caster or super fine sugar sifted ( I use 110g normal flour + 6g of double acting baking powder)
110 grams self-raising flour sifted
1/2 tsp baking powder sifted ( I use double acting baking powder, 2 grams)
2 eggs (I use A size eggs)
1/2 tsp vanilla extract ( I use vanilla essense)

Steps:
1. Add all dry ingrediens into a mixing bowl, and whisk to combine.
2. Add all other ingredients and mix until combine.
3. Using an ice cream scoop,  I scoop 1.5 scoop into my cupcake mold.
4. Bake for around 12 to 15 minutes.
5. Done!

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!