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!
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