Bingo, I don't have to stimulate my brain cells anymore! and thanks for sharing this.
Findings: The cupcake is really moist indeed. The softness is more spongy like. It doesn't have fine crumbs as in cakes as I guess the higher percentage of baking powder used. I find the sweetness is just right for my family. The beauty of this recipe is that it is very easy to put together.
It is not suitable for baking it in the air fryer as the batter is very watery. I will suggest you bake it in the traditional way and that is by using the oven.
Overall, this recipe is still a keeper.
What you need:
yield 9 small cupcakes
78 castor sugar
77g cake flour
3g baking powder
1g baking soda
2 eggs
½ tsp pure vanila
57g coconut oil
¼ cup buttermilk**
Method:
Preheat oven 180°
Mix flour, baking powder and baking soda set aside.
Mix oil, eggs, sugar and vanilla.
Mix in half buttermilk and half flour and half milk and half flour, till all completely mix.
Bake for 15 min.
** Homemade buttermilk : use ¼ cup fresh milk with ¼ tsp white vinegar. Let it sit for 10 mins
Cheers
The texture like honey comb cake,but yours is in cupcake style,this cake really is something new for me
ReplyDeleteyes the method was new to me but if I wanted cupcake, this recipe is not one I will go to.
DeleteThis cupcake looks amazing! I love spongy desserts :)
ReplyDeleteCathleen this is a very unique recipe and it is soft but the spongy texture is nothing like cupcake.
Delete