Steam curls up from the valve and your stomach starts talking back. You got the pressure cooker going 'cause it help you make some of the moistest coconut cupcakes ever. Somehow, it works real good with coconut milk and shredded coconut in the batter. You get that lovely smell of coconut filling up your tiny kitchen, and you feel kinda proud because you know this is gonna be a hit.
As the pressure builds up, you sense the anticipation. Your mind flips through all the times you struggled with cupcakes that were too dry or overbaked. Yet, with this pressure cooker trick, you got a foolproof way to keep things moist and fluffy. You spot the float valve rising, and that tells you it's almost done. It's kinda satisfying knowing that short amount of time gives you a perfect treat every time.
Finally, you start the quick release, and you hear that steady hissing stop. You're ready to dig in, and you can't help but smile. The cupcakes look gorgeous - golden with a sprinkle of shredded coconut on top. You feel that little thrill when you take that first bite and it hits just right. It's soft, coconutty, and honestly, kinda addictive. Trust me, once y'all try this, you won't want to bake cupcakes any other way.
Ina’s Super Moist Coconut Cupcakes
Equipment
- 1 Pressure cooker
- 1 Silicone cupcake molds for easy removal
Ingredients
Main ingredients
- 1 cup All-purpose flour
- 1 cup Sugar
- 2 large Eggs
- ½ cup Coconut milk full-fat
- ½ cup Shredded coconut unsweetened
- ¼ cup Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Buttermilk
- ¼ cup Powdered sugar for topping
Instructions
Instructions
- Prepare pressure cooker by adding 1 cup of water to the bottom and place the trivet inside.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat eggs and add coconut milk, melted butter, vanilla extract, and buttermilk; mix well.
- Combine wet ingredients with dry ingredients, then fold in shredded coconut gently.
- Spoon batter into silicone cupcake molds and cover tightly with foil.
- Place molds on trivet inside pressure cooker and seal lid; cook on high pressure for 25 minutes.
- Perform a quick release once cooking time is complete, carefully remove cupcakes and cool on a rack.
- Dust powdered sugar over cupcakes before serving.