That first hiss from the cooker tells you somethin good is happenin. You hear it, you feel it in your bones. It's loud, kinda dramatic. You know it means somethin delicious is just about to start. The pressure builds, the water turns to steam, and you really start to get excited. Because you got this amazing recipe gonna come out perfect every time.
The pressure cooker is your new best friend for baked goods. It keeps everything moist and tender, even in a quick time. You notice how the steam circles around, like a cozy blanket, helping those cupcakes turn out light and fluffy. You also learn to read the steam cues-when the float valve wiggles or the pressure gauge hits the right number, you know it's time to finish up. You're gonna love the tender pull of these cupcakes.
And once that sweet aroma fills the kitchen, you know you hit the jackpot. The hiss subsides, and you do a natural release. Then you get to enjoy your lovely cupcakes with their luscious strawberry buttercream. Heck, they're so good, you might wanna make an extra batch! And trust me, every single time you do this, it turns out just perfect. That's how you know, pressure cooking is your new secret weapon in the kitchen.
Strawberry Cupcakes with Strawberry Buttercream
Ingredients
Ingredients
- 1 ½ cups All-purpose flour sifted
- 1 cup Granulated sugar
- ½ cup Unsalted butter melted
- 2 Large eggs room temperature
- ½ cup Milk whole or 2%
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup Strawberry puree fresh or thawed frozen
- ¼ cup Powdered sugar
- 1 cup Unsalted butter softened, for buttercream
- 1 ½ cups Powdered sugar for buttercream
- 1 teaspoon Vanilla extract for buttercream
- 2 tablespoon Strawberry puree for buttercream
- ¼ teaspoon Salt for buttercream
- 1 tablespoon Heavy cream for buttercream
- As needed Strawberries for garnish
Instructions
Instructions
- Preheat your pressure cooker and line cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix melted butter and sugar until combined.
- Add eggs one at a time to butter mixture, beating well after each addition.
- Stir in vanilla extract and strawberry puree.
- Alternate adding dry ingredients and milk to the wet ingredients, mixing gently until just combined.
- Pour batter into cupcake liners, filling each about ⅔ full.
- Place cupcake pan into pressure cooker with a rack underneath and add water to cooker.
- Seal the cooker and cook at high pressure for 21 minutes.
- Allow natural pressure release before opening cooker.
- Remove cupcakes and cool completely on a wire rack.
- For the buttercream, beat softened butter until creamy, gradually add powdered sugar, vanilla, strawberry puree, salt, and heavy cream until smooth and fluffy. Frost cupcakes as desired.