Mini Apple Cider Cakes Pressure Cooker Recipe
Moist, tender mini apple cider cakes with warm fall spices and rich molasses, perfectly steamed in your pressure cooker for a quick, delicious treat.
Ingredients
Main ingredients
- 1 cup packed light brown sugar for caramel-y sweetness
- ⅓ cup molasses rich, deep taste
- ⅓ cup boiled cider or thawed apple juice concentrate bright fruity zing
- ¾ cup vegetable oil for moisture
- 2 large eggs room temperature
- 3 cups all-purpose flour King Arthur brand preferred
- 2 ½ teaspoons apple pie spice warm kick
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon black cocoa optional for color depth
- ½ teaspoon table salt balances sweetness
- ¾ cup water to keep batter tender and smooth
- 2 ½ cups peeled apples finely chopped
Frosting ingredients
- ¾ cup confectioners’ sugar sifted
- 1 cup heavy cream whipped
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- to taste lemon zest or lemon oil optional, brightens the icing
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit. Whisk brown sugar, molasses, boiled cider or apple juice concentrate, and vegetable oil together until smooth and combined.
- Add eggs one at a time, beating well after each addition to make the batter fluffy.
- Sift together all-purpose flour, apple pie spice, baking powder, baking soda, and black cocoa (if using).
- Slowly add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.
- Grease mini cake pans or line muffin tins. Pour batter to about two-thirds full to allow cakes to rise.
- Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip cream cheese, heavy cream, confectioners’ sugar, vanilla extract, and lemon zest or oil until thick and smooth. Dollop or pipe frosting onto cooled cakes.
- For pressure cooker finish, place a trivet and bowl of water inside the cooker, gently steam the mini cakes on natural release for a few minutes to keep moist and soft. Slowly release pressure and chill if desired before serving.
Notes
These mini apple cider cakes stay soft when stored in an airtight container at room temperature for up to two days. Refrigerate for longer storage up to a week, or freeze wrapped tightly. Thaw before serving.