Steam curls up from the valve and your stomach starts talking back
Gotta admit, makin' cupcakes in a pressure cooker kinda feels weird at first. But it works real good and saves you from oven heat, especially if it's a hot day.
You'll notice how quick this process is. No waiting ages for cupcakes to bake, just tight timing and good ingredients. The steam builds up fast and that pressure helps the batter cook evenly and tenderly.
You remember how fun it is to swap traditional baking for pressure cooker magic. It keeps the kitchen cool, and you don't gotta mess with long, slow oven bings. Plus, makin' cupcakes this way kinda feels special and kinda DIY at the same time.
So, if you're craving sweet, fresh strawberries, you gotta try this method. Say goodbye to dry cupcakes and hello to moist, fluffy bites. It's like a secret weapon for sweet tooth moments.
And don't worry, when you get through this first batch, you'll totally be hooked on makin' goodies in your pressure cooker. Trust me, it's kinda addictive and super easy once you get the hang of it.
Fresh Strawberry Cupcakes
Ingredients
Main ingredients
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Unsalted butter melted
- ½ cup Milk room temperature
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Egg large
- 1 teaspoon Vanilla extract
- ½ cup Fresh strawberries chopped
- ¼ cup Powdered sugar for dusting
- 2 tablespoon Strawberry jam
- 1 tablespoon Vegetable oil
- ¼ cup Sour cream
- 1 tablespoon Honey
- ½ teaspoon Almond extract
- 1 pinch Baking soda
- 1 tablespoon Lemon juice freshly squeezed
Instructions
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, milk, egg, vanilla extract, sour cream, honey, almond extract, and lemon juice until smooth.
- Gradually add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped fresh strawberries gently.
- Grease cupcake molds suitable for pressure cooker and fill them ¾ full with batter.
- Add 1 cup of water to the pressure cooker, place a trivet, then place the cupcake molds on the trivet.
- Seal the pressure cooker lid and cook on high pressure for 20 minutes.
- Release pressure naturally for 10 minutes, then quick release remaining pressure.
- Remove cupcakes carefully and dust with powdered sugar and top with strawberry jam before serving.