For Cupcakes

½ cup caster sugar

7 tablespoons butter

2 eggs

½ teaspoon vanilla essence 7/8 cup self-rising flour For Frosting

1 cup icing sugar

3½ tablespoons butter

1 tablespoon whipped cream

¼ cup fresh strawberries, pureed

½ teaspoon pink food color


In a bowl, add the butter, and sugar and beat until fluffy and light.
Add the eggs, one at a time and beat until well combined.
Stir in the vanilla extract.
Gradually, add the flour beating continuously until well combined.
Place the mixture into 10 silicone cups.
Arrange the silicon cups in the Air Fryer basket inside the Instant Pot.
Put on the Instant Air Fryer lid and cook on Bake mode for 8 minutes at 340 degrees F.
Place the silicon cups onto a wire rack to cool for about 10 minutes. Carefully, invert the muffins onto the wire rack to completely cool before frosting.
In a bowl, add the icing sugar, and butter and whisk until fluffy and light. Add the whipped cream, strawberry puree, and color.
Mix until well combined.
Fill the pastry bag with frosting and decorate the cupcakes.

Serves: 6 Prep Time: 10 mins Cooking Time: 8 mins Calories: 149 22.7g Protein: 3.5g Fat: 5g Carbs: