Welcome to my latest recipe in the Philips Airfryer and today we are rocking Airfryer Red Velvet Cheesecake Cupcakes. They’re perfect for a romantic night in or two, a quick picnic snack, Easter baking heaven or just because you love cupcakes and cheesecake and can’t decide which one to eat.
You’re probably wondering what the inspiration is with all those lovely hearts at Easter time. Well for us Easter is about family time. I have always wanted three kids. Four always seemed too many and two always seemed too few.
But like many other women it was never that straight forward for me. I had miscarriage after miscarriage, then my prayers were answered when I had my first son in the summer of 2001. He would become my first rainbow baby. But more miscarriages followed and eventually we had our second rainbow baby in 2014. A huge 13 years later. Our final baby arrived last autumn and we now have that complete family.
Easter after the summer holiday break is our next biggest school break and we love having family time together at Easter. It is normally just as the Algarve is getting warmer and we can head to the beach. We have a few favourite beaches as there are endless ones to choose from and always end up at one of two.
The one that normally gets our attention is this one:
Just because it is not as busy with the tourists, it has a brilliant playground for the kids and the view and the local bars and restaurants are amazing. Then we have to kind of pinch ourselves that this is our local and that a lot of people pay a lot of money to visit the area.
One thing that will always happen is a picnic. I will be in the kitchen with the kids making lots of delicious treats and then getting them ready to take down the beach. Sofia last year (she was nearly 18mths old last Easter) and no matter how much I tried to get her into the spirit it never quite happened. I had her stood on a chair in the kitchen making Easter buns and I think I got a lot more excited about having a toddler for the first time in years at Easter than she did.
This was us having our Easter fun:
But we spent the entire time saying:
There is always next Easter
And there was and here we are with a soon to be 2 and a half year old getting excited over Easter. While our youngest at just 6 months would eat anything if he was given the chance!
But as we made this recipe (and several others on the same day) she was there and lost in the moment. She licked out every single mixing bowl, dipped her finger into the icing sugar and got incredibly excited over the different food colourings.
So this red velvet cheesecake cupcake recipe is dedicated to family. To being lost in the moment and enjoying family time together no matter where you live in the world.
These are also so delicious and because of the shape are perfect for taking down the beach, to the park, to serve at parties or just for what sweet tooth hit.
And I am sure I bought my Airfryer just to make these!#Airfryer Red Velvet #Cheesecake #Cupcakes #Recipe via recipe_thisClick To Tweet
- Preheat your Airfryer to 180c.
- In a mixing bowl rub your fat into your flour until it resembles breadcrumbs.
- Add to the mixture the caster sugar, cocoa powder, eggs, lemon and ½ the vanilla essence.
- Mix it well with a hand mixture.
- Then at a slow pace add the milk a bit at a time until it resembles cake mixture, making sure you mix it as you go.
- Finally add in the red food colouring, stirring it as you go until it has a lovely hint of red but is not over powering.
- ¾ fill your bun cases and place five in at a time into your Airfryer and cook for 20 minutes.
- While your cupcakes are cooking make your cheesecake topping. In a mixing bowl add your honey and soft cheese and mix well with a hand mixer. When nice and fluffy fold in the Greek yoghurt with a fork along with the rest of the vanilla essence.
- Place the cheesecake topping in the freezer for 10 minutes to cool quicker.
- When the cupcakes have finished cooking in the Airfryer, take them out and place them on a cooling rack for 10 minutes or until they have reached room temperature. Spread over the top of them the cheesecake mixture and push it down and flatten it with the soft part of a knife.
- Place them into the fridge for 2 hours to fully cool and set.
- Serve with chocolate chips on top.
I always fill my cupcakes with 75% chocolate cupcake and 25% cheesecake frosting.
If you don’t like lemon then swap it for another citrus fruit. It keeps the cupcakes very moist and stops it having that heavy and dry feeling.