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Craving something sweet but short on time? Let me share my go-to instant pot mini spice cakes recipe. These little bites pack a punch of warm, cozy flavors that'll make your kitchen smell like autumn. I stumbled upon this gem while experimenting with my pressure cooker, and now it's become a family favorite. Quick, easy, and perfect for unexpected guests or satisfying late-night dessert cravings. Trust me, once you try these moist, aromatic cakes, you'll be hooked. Ready to whip up some magic?
Ingredients for Delightful Mini Spice Cakes
- All-purpose flour: Essential for structure and texture in the cakes, providing a sturdy base for the other ingredients to bind together.
- Sugar: Adds sweetness to the cakes, balancing the spices and enhancing the overall flavor profile of the dessert.
- Vegetable oil: Moistens the cakes, ensuring they are tender and soft, while also contributing to a rich and moist crumb.
- Milk: Adds moisture and richness to the cakes, creating a tender crumb and enhancing the overall flavor of the dessert.
- Egg: Acts as a binding agent, helping to hold the ingredients together and providing structure to the cakes.
- Baking powder: Helps the cakes rise and become light and fluffy, ensuring a soft and airy texture in the final dessert.
- Cinnamon: Adds warmth and depth of flavor to the cakes, complementing the other spices and creating a cozy, aromatic dessert.
- Nutmeg: Enhances the flavor profile of the cakes with its warm, nutty notes, adding depth and complexity to the overall taste.
- Cloves: Contributes a warm and aromatic flavor to the cakes, adding a hint of spiciness and complexity to the dessert.
Essential Tools for Making Mini Spice Cakes in the Instant Pot
- Instant Pot: Essential for pressure cooking the mini spice cakes quickly and efficiently.
- Mini cake pans: Needed to shape and bake the individual mini spice cakes in the Instant Pot.
Mini Spice Cakes in the Instant Pot
These mini spice cakes are perfect for a quick and delicious dessert. Made with warm spices like cinnamon, nutmeg, and cloves, they are cooked to perfection in the Instant Pot.
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Equipment
- Instant Pot
- Mini Cake Pans
- Mixing Bowls
- Whisk
- Trivet
Ingredients:
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 pinch salt
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, mix together the vegetable oil, milk, and egg.
- Combine the wet and dry ingredients until just mixed.
- Grease mini cake pans and pour the batter into each cavity, filling them halfway.
- Add 1 cup of water to the Instant Pot and place a trivet inside. Carefully place the cake pans on the trivet.
- Close the Instant Pot lid and set to high pressure for 15 minutes.
- Once done, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Carefully remove the cake pans from the Instant Pot and let the cakes cool before serving.
Notes:
These mini spice cakes are perfect for any occasion and can be served with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition value:
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 30mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 50IUCalcium: 60mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Tips for Making Mini Spice Cakes Ahead of Time and Storing
Make Ahead Instructions
- Prepare the mini spice cake batter as directed.
- Fill the mini cake pans with the batter.
- Cover the cake pans with plastic wrap and store in the refrigerator for up to 24 hours.
- When ready to bake, follow the cooking instructions as usual.
Freezing Instructions
- Allow the mini spice cakes to cool completely after baking.
- Wrap each cake individually in plastic wrap.
- Place the wrapped cakes in a freezer-safe container or bag.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the cakes in the refrigerator overnight or at room temperature for a few hours.
Did you know that adding a tablespoon of orange zest to the batter can give these mini spice cakes a delightful citrusy twist? It adds a refreshing flavor that complements the warm spices beautifully. Give it a try for a unique and tasty variation!
Common Questions About Preparing Instant Pot Mini Spice Cakes
FAQ:
Can I use a different type of flour for this recipe?
Yes, you can try using whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Can I replace the sugar with a sugar alternative?
Certainly, you can use honey, maple syrup, or a sugar substitute like stevia in place of sugar.
How can I add a twist to these spice cakes?
You can add chopped nuts, dried fruits, or a cream cheese frosting to enhance the flavor and texture of the spice cakes.
Can I make these spice cakes in a regular oven instead of an instant pot?
Yes, you can bake these spice cakes in a preheated oven at 350°F (180°C) for about 20-25 minutes or until a toothpick inserted comes out clean.
Can I store these spice cakes for later?
Absolutely, you can store the spice cakes in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
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