Air Fryer Recipe: Salted Plum Marble Cupcakes

 

Air Fryer Salted Plum Marble Cupcakes

Air Fryer Salted Plum Marble Cupcakes

These Air Fryer Salted Plum Marble Cupcakes offer a unique and intriguing flavour profile. The finely ground Chinese salted plums are swirled into a fluffy cake batter, creating a beautiful marble effect and a delightful balance of sweet and salty notes. The air fryer makes these cupcakes quick and easy to bake, perfect for adventurous taste buds seeking a novel treat. The initial sweetness of the cake is beautifully complemented by the savoury and slightly tangy character of the salted plum, resulting in a surprisingly addictive and harmonious flavour combination.

Yields: 6 cupcakes

Prep time: 15 minutes

Cook time: 15-18 minutes

Ingredients:

For the Salted Plum Powder:

  • 4-5 Chinese salted plums (Li Hing Mui), pitted
  • 1 teaspoon granulated sugar (optional, if plums are not very sweet)

For the Cake Batter:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk

Instructions:

1. Prepare the Salted Plum Powder:

  • Finely grind the pitted salted plums using a spice grinder, mortar and pestle, or by placing them in a small zip-top bag and crushing them with a rolling pin.
  • If desired, mix in the granulated sugar. Set aside.

2. Make the Cake Batter:

  • In a medium bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
  • Beat in the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and1 salt.
  • Gradually add the dry ingredients to the wet ingredients,2 alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to over-mix.3

3. Marble the Batters:

  • Divide the cake batter into two equal portions.
  • Gently fold about 2/3 of the prepared salted plum powder into one portion of the cake batter.
  • Line 6 muffin cups with paper liners.
  • Spoon alternating dollops of the plain cake batter and the salted plum batter into each cupcake liner.
  • Use a skewer or toothpick to gently swirl the batters together, creating a marble effect. Sprinkle the remaining salted plum powder on top of the cupcakes.

4. Air Fry the Cupcakes:

  • Preheat your air fryer to 160°C (320°F).
  • Carefully place the filled cupcake liners in the air fryer basket, ensuring they are not overcrowded. You may need to bake in batches.
  • Air fry for 15-18 minutes, or until a wooden skewer inserted into the centre comes out clean.
  • Let the cupcakes cool in the air fryer basket for a few minutes before transferring them to a wire rack to cool completely.4

Tips:

  • Salted Plum Intensity: Adjust the amount of salted plums used based on your preference for the salty-sweet flavour. Start with fewer and taste as you go.
  • Don't Overfill: Fill the cupcake liners about two-thirds full to prevent overflow during baking.
  • Air Fryer Variations: Cooking times may vary slightly depending on your air fryer model. Keep an eye on the cupcakes and adjust the time as needed.
  • Optional Additions: For an extra layer of flavour, consider adding a tiny drop of almond extract to the plain cake batter.
  • Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

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