Angel Food Cake Cupcakes Pressure Cooker Recipe
Light and fluffy angel food cupcakes pressure cooked to perfection, topped with whipped vanilla frosting and fresh strawberries for a sweet treat.
Equipment
- 1 Mixing bowl for batter
- 1 Whisk or mixer for whipping cream
- 1 Cupcake pans fit inside pressure cooker
- 1 Pressure cooker for cooking the cupcakes
- 1 Trivet inside pressure cooker
Ingredients
Main ingredients
- 1 pkg (16oz) Duncan Hines Signature Angel Food Cake Mix base for light, fluffy cake
- 1-¼ cups Water for mixing the cake batter
- 1-¼ cups Heavy (whipping) cream whipped for frosting
- ¾ cup Duncan Hines Creamy Vanilla Frosting mixed into whipped cream
- 30 Medium whole strawberries for topping
Instructions
Instructions
- Preheat oven to 350°F and line cupcake pans with paper liners.
- In a large bowl, combine angel food cake mix and water. Beat on low for 30 seconds, then medium for 1 minute.
- Spoon batter into liners, filling about ¾ full.
- Place pan on trivet inside pressure cooker with 1 cup of water below. Lock lid and set to high pressure.
- Cook for 18-20 minutes. Use quick release once time is up.
- Remove pans, let cupcakes cool completely on wire racks.
- Whip heavy cream until stiff peaks form.
- Fold vanilla frosting gently into whipped cream until smooth and fluffy.
- Frost cooled cupcakes and top with a whole strawberry.
Notes
For best results, chill cupcakes after frosting to let cream topping set perfectly. Store leftovers covered in refrigerator and consume within 2-3 days. You can freeze unfrosted cupcakes and frost when ready to serve.