Air Fried Fluffy Cupcakes, with sliced banana and melted chocolates

Ingredients:

• 2eggs separated (white and yolk)
• 100g self raising flour
• 80g sugar
• 5g olive oil

Steps:

1. Beat white till stiff peak. 
2. Then beat the yolk and sugar (separate bowl) till creamy white. 
3. Add in self raising flour, oil and mix well. 
4. Fold in the egg whites into the mixture till the batter is well mixed.
5. Scooped in the paper cups. I sliced some banana and push down the middle of the batter and put a piece of cooking chocolate on top, push it down. 
6. Preheat air fryer at 160 for 2 mins. Bake for 7 mins at 170.

Buckwheat Cupcakes

Bought a bag of buckwheat flour to make soba but gave up caused it needs to be fresh otherwise it will break. So, decided to try turn it into cupcakes.

Made two version with the same cake batter, top with dark chocolate chips and the other is shredded cheddar cheese.

Ingredients:

• 155g soften butter (unsalted)
• 3g baking powder
• 100g self raising flour
• 100g buckwheat flour
• 50g yogurt
• 100g sugar
• 2 large eggs
• toppings (mine was dark chocolates and cheddar, choose what u like)

Steps:

1. Cream the butter and sugar till light and fluffy. Add in egg and mix well.
2. Then mix in the self raising flour and buckwheat flour and baking powder. Mix it well.
3. Finally add in yogurt and stir well.
4. Scoop on the cups and top with the items you like. Bake for 15 to 20mins at 180c. I used air fryer and that requires 12mins at 160c.

Nutella Cupcakes

When you have a party to attend the next day with BYOF, last minute notification and not sure what to cook, fridge that is almost empty coz you gonna travel the day after that and even the sugar level is running down, there you go, whatever is in the kitchen... nutella cupcakes.

Why nutella? It is sweet enough to compensate for the lack of sweetness in the cake due to my shortage of sugar supply.

Ingredients:

• 125ml milk
• 73g sugar (this is all I have in the kitchen at that time)
• 2 eggs
• 250g self raising flour
• 125g butter
• 12 teaspoon nutella

Methods:

1. Preheat oven at 180C.
2. Cream sugar and butter till fluffy and creamy.
3. Add in the egg one by one and mix slowly.
4. Add in the milk and give a light stir.
5. Slowly fold in the self raising flour till well mixed.
6. Scooped in 1.5 teaspoon of batter into the paper cups. 
7. Drop a teaspoon of nutella on each and top up with another 0.5 teaspoon of batter.
8. Bake for 20mins.

*The batter should be enough for 12 cupcakes of medium size.

Green tea and durian filled buyer free cupcakes

These are greentea flavored

These are with durian filling

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Ingredients:

Hokkaido Chiffon

I had gotten the recipe from: http://yummykoh.blogspot.com/2012/05/hokkaido-chiffon-cupcakes.html with a little modification. Since no one likes the cream, we do without it... :D

Ingredients:

4 Yolks
70g Sugar (reduced to 65g)
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Olive oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar (reduced to 40g)

Steps:

1. Preheat oven at 100 degree celcius.
2. Arrange paper liners on baking tray
3. Hand whisk yolks with sugar until pale in colour.
4. Add drops of vanilla essence
5. Add in Milk, follow by oil, manually whisk till combined.
6. Sieve in Cake flour and baking powder (this I had presieved and stir well). Stir till well-mixed.
7. Whisk whites till foamy, add sugar. Whisk till medium peak.
8. Take 1/3 whites fold in with yolk mixture.
9. follow by folding in the rest of white
10. scope batter into pre-arranged paper cups about 80% filled.

Baking time: 20-25 minutes, bake at 180 degree celcius for the first 15mins and reduced to 150 degrees for another 5mins and then reduce to 100 degree celcius for another 5mins. Leave the cakes in the oven for about 2-3mins before removing to cool it down (this is my modification that I notice the cakes do not shrink).

Note from the original blog: This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow. Since I uses paper cups instead of any cupcake liners or the hokkaido chiffon liners, that is the reason I adjusted the temperature that way to ensure the whole cake cooks properly and it renders good result, no shrinking.. :D

Carrot Cupcakes

Using the same recipe for Sweet potato recipe: http://myfoodies.blogspot.com/2012/07/sweet-potato-cupcakes.html, I switched the sweet potato with 2 cups of shredded carrot.

Sweet Potato Cupcakes

Ingredients:

• 110g sugar
• 120g flour
• 50g sweet potato (steamed and blend with 10g butter)
• 110g butter
• 3 eggs
• 1/2 tsp baking powder and 1/2 tsp bicarbonate soda
• 1 tsp vanilla essence
• 2tbsp milk

Methods:

1. Cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. 
2. Add in the sweet potato mixture and continue beating.
3. Mix well. Then add vanilla essence. 
4. Add in half the flour (sieve with baking powder and bicarbonate soday first). Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
5. Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
   Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter).
   
   These cakes are rather dry, though yummy still.