Eggless Dairy-Free Vanilla Cupcakes In Air Fryer
A small batch of four eggless, dairy-free vanilla cupcakes. Air fry for 3 minutes at 350°F (180°C), then 10 minutes at 325°F (160°C), after a separate 2-minute preheat.
Equipment
- 4 Silicone cupcake moulds 2-inch (5 cm) diameter
- 4 Paper cupcake liners
Ingredients
- 1/3 cup (65 g) Superfine (granulated) Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/4 cup (60 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 3/4 cup (105 g) All-Purpose Flour
- 1 tsp (4 g) Baking Powder
Instructions
- Line 4 silicone molds (5 cm/2 inch diameter) with cupcake liners and set aside.
- To a bowl, add sugar and water. Whisk.
- Then add oil and vanilla extract. Mix well, until sugar is completely dissolved.
- Sift in flour and baking powder.Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake mold until 2/3 full.
- Preheat Air Fryer at 350oF (180oC) for 2 minutes.Then, place cupcakes on air fryer rack.Air fry at 350oF (180oC) for 3 minutes. Then, lower to 325oF (160oC) for 10 minutes, or until toothpick inserted in the middle of cupcake comes out clean.
- Remove cupcakes from silicone mold.Then transfer cupcakes to wire rack to cool down completely.
Video
Notes
The 13-minute cook time is the two baking stages combined. The total includes the existing 10-minute preparation estimate and 2-minute preheat; allow additional time for the cupcakes to cool completely before frosting.