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Curried Chickpeas with Spinach
Strawberry Cupcakes with Vanilla Buttercream
| By : |
When you don’t want to make an entire batch of cupcakes, the Instant Pot® comes to your rescue with simple ingredients and smaller portions. The fresh strawberries are amazing against the rich vanilla buttercream. If you happen to have a vanilla bean, split open and scrape the pod (approximately 3/4 teaspoon) for a tasty alternative.
| Prep Time | 10 minutes |
| Cook Time | 9 minutes |
| Servings |
6 serving
|
Ingredients
Strawberry Cupcakes
- 1 1/4 cup gluten-free all-purpose baking flour
- 2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1 tsp lime zest
- 3 tbsp unsalted butter melted
- 2 large eggs
- 1/4 cup granulated sugar
- 1/3 cup finely diced fresh strawberries hulled
Vanilla Buttercream
- 1 cup powdered sugar
- 1/3 cup unsalted butter softened
- 1/2 tsp vanilla extract
- 2 tsp whole milk
Ingredients
Strawberry Cupcakes
Vanilla Buttercream
|
Instructions
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In a medium bowl, combine vanilla, lime zest, butter, eggs, and sugar.
- Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in strawberries, then spoon mixture into six silicone cupcake liners lightly greased with either oil or cooking spray.
- Add
1 cup of water to the Instant Pot® and insert steam rack. Place cupcake liners on top. Lock lid. - Press the Manual or Pressure Cook button and adjust cook time to 9 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Remove cupcakes from pot and set aside to cool 20 minutes.
- Once cupcakes have cooled, cream together powdered sugar, softened butter, vanilla extract, and milk. Spread topping on cooled cupcakes and serve.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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Lime zest shouldnt be mixed in with creaming of butter and eggs
IG What
Did not turn out at all. Wouldnt make this again
I summise thats intended for an instant pot with a ‘cake’ function
Hi Spaghettio,
This recipe doesn’t need a cake feature to work. It calls for the Manual/ Pressure Cook function.
Hi Disneykid1,
I am sorry to hear that this recipe didn’t work out for you.
What exactly was wrong and how did not turn out well?
We appreciate the feedback.
Cook for 9min at low pressure or high pressure?
Hi SmackMyZebra,
If a recipe doesn’t mention the pressure level cook on high pressure as this is the most used pressure level.
Love it!
First time I made these I thought I did something wrong because they were a tough, thick oatmeal like muffins with mushy strawberry chunks. Second time I only used 1 C flour and added a few splashes of milk to get a batter consistancy. Used cake function on IP and they still turned out weird. This batch was at least edible with the frosting. Wont be making again.