Description
Discover how to make delicious Air Fryer Black Velvet Cupcakes perfect for Halloween! Learn a spooky twist on a classic dessert. Try it now!
Ingredients
- My buttercream recipe
- Orange, purple, and green food coloring
- 1 ¼ cups (300 ml) all-purpose flour
- 2 tablespoons (30 ml) cornstarch
- 3 tablespoons (45 ml) Dutch-processed cocoa powder
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (120 ml) (1 stick) unsalted butter, room temperature
- ⅓ cup (80 ml) vegetable oil
- ¾ cups (180 ml) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (3 ml) black food color (may need more depending on the brand)
- ½ cup (120 ml) fruit juice, room temperature
- 1 ½ teaspoons (7.5 ml) distilled white vinegar
- ¾ teaspoons (4 ml) baking soda
Instructions
- Warm up your air fryer to 350°F. Prepare the cupcake tray by placing liners in each cup. Put it aside for now.
- In a separate small bowl, combine the flour, cornstarch, cocoa powder, and salt. Keep this aside.
- Using a stand mixer, combine the butter, oil, and sugar until the mixture is pale and airy.
- Add the eggs one at a time, ensuring you mix thoroughly after adding each one.
- Incorporate the vanilla extract and black food coloring. Adjust the amount of black food coloring as necessary until the mixture appears a deep grey color, which will darken further when cooked.
- Start by adding a third of the dry ingredients, then half of the fruit juice. Follow by adding another third of the dry ingredients, the remainder of the fruit juice, and finally the last third of the dry ingredients. Stir until just blended.
- Quickly mix the vinegar and baking soda in a separate small bowl; expect significant fizzing.
- Pour the fizzy mixture into your batter and mix it in well for about 10 seconds.
- Distribute the batter evenly among the cupcake liners.
- Cook the cupcakes in the air fryer for 15 to 18 minutes, or until a toothpick inserted in the center comes out with just a few crumbs adhering.
- Allow the cupcakes to sit in the pan for five minutes before moving them to a cooling rack to cool entirely.
- Prepare the buttercream using my recipe.
- Separate the buttercream into different bowls and tint each with a few drops of different food colorings.
- Fill a piping bag with all three colors and decorate the cupcakes with the buttercream.
- Optionally, finish with some Halloween-themed candy sprinkles on top.
Notes
- Ensure all ingredients, such as eggs and fruit juice, are at room temperature for a smooth batter consistency.
- Gradually adjust the amount of black food coloring for the desired deep grey color of the cupcakes.
- Avoid overmixing the batter after adding dry ingredients to prevent a dense texture.