Chocolate Cup Cakes Using Pressure Cooker | Cupcakes Using Cooker | Easy Chocolate Cupcakes | Eggless Butterless Cupcakes
I have already posted a chocolate cupcake recipe using pressure cooker on my blog years back, might be 3 years back I guess! But that was with the paper tea cups and I still wanted to post a cupcake recipe using the original cupcake liners for a long time, so after getting a simple idea I experimented and it came out to be a success. So here I've come up with that recipe post which anyone can follow and make some awesome cupcakes! Yes you can make those cupcakes with their classic and beautiful wrappers around using a pressure cooker now :) And some even were worried about the wax coating in the paper cups, so this will be the better option. Also these are eggless, butterless, effortless and did i mention there's no condensed milk too? Yet this was the moist and delicious cupcakes I've ever made. And I have also made a video so you can understand better. Here's how to bake gorgeous, soft spongy cupcakes using a pressure cooker.
INGREDIENTSMakes 8 to 10 cupcakes
Total Preparation Time - 30 minutes
- Maida / All purpose flour - 100 grams
- Sugar - 150 grams
- Cocoa powder - 25 grams
- Baking soda - 1/8 tsp
- Salt - a big pinch
- Vinegar - 1 tsp
- Milk - 150 ml
- Vanilla essence - 2 tsp
- Water - 25 to 30 ml
- Oil - 50 ml (Sunflower or any flavorless oil)
Pressure Cooker Cupcake Video Recipe
- Cut paper tea cups into smaller sizes like in the video and insert cupcakes liners into it, place these cups into a cake pan and set aside.
- Mix flour, sugar, cocoa powder, salt, baking soda, salt and mix well. Set aside.
- To a bowl add oil, milk, vinegar and stir well. Then add the flour mix and whisk well.
- Finally add vanilla essence, water and mix well.
- Pour into the prepared cup cake liners until it is 3/4th full.
- Now preheat a pressure cooker! For this place a cooker on flame, add salt and spread it well. Cover the pan with a cooker lid upside down as show in the video. Wait for 5 minutes or until the salt is dry and water has evaporated and the cooker is heated up well. Only after preheating you must place the cupcakes or cakes, else your cakes wont rise up well. So make sure to follow this step.
- Now after preheating open the cooker and spread the salt well. The salt may seem brown or seem a little roasted but nothing to worry.
- Then place a separator plate over the salt bed and place the pan with cupcakes over it and cover the cooker again upside down. Switch the flame to medium mode and bake covered for 15 to 20 minutes. (Never use the whistle/regulator in both the steps)
- After 15 minutes, open the cooker to check if the cakes are done. Just insert a wet tooth pick or skewer in the center of the cupcake. If it has any batter sticking to it then cover and bake for another 5 minutes. But if it comes out clean, switch off the flame and remove the pan from cooker carefully.
- Follow the same procedure to bake the next batch of cupcakes.
- Set aside until it cools down and then remove the tea cup papers and serve. You can also frost or ganache it.
- Wash your cooker immediately. Non stick cookers are best choices when compared to aluminium ones as aluminium may smell a little off when heated up.
TIP 1: Like I always mention in my pressure cooker cake recipes, never use the whistle. As we are using dry heating technique here, the cooker will explode if you use it. You can place the cooker lid either the normal use way or upside down like in the above recipe.
TIP 2: I have prepared cakes in cooker by adding salt to the cooker and without salt also. Both do not have any differences. It is commonly said that adding Salt or clean soil will spread even heat and also the cooker wont get spoiled. But when using dry heat aluminium cooker or stainless steel cookers will obviously have a change in color which almost stays till the end.
TIP 3: The same batter can be used to make a normal cake. For reference check here.
TIP 4: You can use any batter and follow the same technique to bake cupcakes in a pressure cooker.
TIP 5: The tea cups that we use here as cupcake stands may turn brown and crisp after one use and so use only once, then use a fresh set of cups for the next batch.
TIP 6: You can use silicone moulds also but certain silicone cups do not withstand too much heat from the cooker, make a quality check before using them in ovens also. You can also use small aluminium muffin cups instead of the paper cups.