A preheated oven is one of the most important steps when baking cakes from scratch, and a costly one too.
Air fryers are much more energy-efficient, with a typical air fryer using 1,200 to 1,500 watts, versus a conventional oven at up to 5,000 watts.
Using these handy appliances to bake cakes is a less traditional cooking method but a trusty one, according to Phillips’ Air fryer Chef, Martin Senders.
He said: “Cookies and cupcakes are my favourite treats to bake in an air fryer, thanks to their ability to be cooked easily in batches and always producing perfectly golden-brown exteriors.”
Martin added: “An air fryer works by circulating hot air, making it perfect for golden, perfectly risen bakes with no soggy bottom’ in sight. Not to mention how energy-efficient an air fryer is, making your baked goods taste even sweeter.”
The air fryer chef’s easy recipe for vanilla cupcakes ensures “fluffy” results in no time.
Complete with a few unusual additions including yoghurt – an ingredient well-loved in French baking, the cakes are perfect for a teatime snack or dessert.
They’re versatile too with endless possibilities for toppings – including buttercream or fresh cream frosting. Alternatively, whip up a quick glace icing with icing sugar and water.
Method
First, beat together the butter and sugar until fluffy, then add the egg, yoghurt, vanilla extract and lemon zest and mix until well combined.
Carefully sift flour together with baking powder, baking soda and salt and add to the butter mixture. Mix everything until just combined but take care not to overdo it.
Finally, divide the batter into cupcakes or muffin cases and transfer them to the air fryer basket. Bake the fluffy cakes for 16 minutes at 160C.
Once done, transfer the cakes to a wire rack and let them cool completely before serving. Top with a frosting of your choice or leave them plain.
