Farberware CCXM22, Инструкция по эксплуатации

Страница: 54 / 60

■
54
Pumpkin Cupcakes
Makes 12 cupcakes
1 cup all-purpose flour, sifted
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup sugar
1 stick unsalted butter, room temperature
½ cup pumpkin puree, fresh or canned
1½ teaspoon vanilla extract
2 large eggs
Maple Cream Cheese Icing (next page)
1.
Sift together the flour, pie spice, baking powder and salt, set aside.
2.
With a hand or stand mixer, cream the sugar and butter together until
light and fluffy, about 3 minutes.
3.
Add the pumpkin puree, vanilla and eggs, and mix until smooth and
creamy.
4.
Slowly add the dry ingredients, mixing until incorporated.
5. Line each silicone muffin cup with a parchment cupcake liner.
6.
Fill each cupcake liner ⅔ of the way.
7.
Place the muffins cups in the AIR FRYER basket, 4 at a time.
8.
Set temperature to 350 degrees and time to 12 minutes.
9.
To check for doneness, insert a toothpick in the center of one cup-
cake. If it comes out clean, it is cooked through.
10.
Remove cupcakes to a rack to cool and repeat with the remaining
cupcakes.
11.
Cover with Maple Cream Cheese Icing, and sprinkle with brown
sugar, if desired.