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Air Fryer Lemon Butterfly Cakes
Air Fryer Lemon Butterfly Cakes is a modern British recipe for a classic method of cooking lemon butterfly cakes that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Lemon Butterfly Cakes.
prep time
15 minutes
cook time
8 minutes
Total Time:
23 minutes
Makes:
12
Rating: 
Tags : Cake RecipesBritish Recipes
My grandmother was the queen of the butterfly cake. There would always be a plate of freshly-made ones to greet us when we visited as kids. The air fryer is not ideal for baking, but it can be done and smaller cakes are typically better than larger ones. So I was excited to adapt my gran’s old recipe for this new cooking technology. For this recipe you will need paper or silicone cupcake cases.
Ingredients:
100g (3 ½ oz) Butter
100g (3 ½ oz) Caster Sugar
2 Medium Eggs
100g (3 ½ oz) Self Raising Flour
½ tsp Vanilla Extract
1 tsp Cherries
50g (1 ¾ oz) Butter
100g (3 ½ oz) Icing Sugar
Finely-grated zest and juice of 1/2 Small Lemon
Method:
Pre-heat the air-fryer to 170°C (350F).
Cream together the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla essence then add the eggs, one at a time, beating thoroughly to combine after each addition. If the mixture looks like it may be splitting add a tablespoon of the flour and beat in.
Gently fold in the remainder of the flour. Half fill silicone muffin moulds with the batter until all the batter has been used up. Place as many as you can in your air-fryer (I can fit eight in mine) and then cook for 8 minutes on 170°C (350F).
Whilst the first batch are cooking prepare your icing sugar – cream the butter and gradually add in the icing sugar. Add the lemon and mix well. If it is too thick add a little water to slacken.
Once the butterfly cakes have finished cooking remove from the air fryer and add the next batch, cooking for the same time. Set the cakes aside to cool until they can be handled, then take the top slice off the buns and slice each in half and make into butterfly shapes. Place the icing sugar in the middle to hold it in place. Then place 1/3 of a cherry on top and sift over some icing sugar.
They are now ready to serve!
