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Instant Pot Pink Champagne Cupcakes

Instant Pot Pink Champagne Cupcakes - featured image
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Tender, moist cupcakes infused with pink champagne, cooked quickly in an Instant Pot for a perfect party treat with a delicate rosy hue and festive fizz.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne (dry or semi-dry)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole preferred)
  • Optional: a few drops pink food coloring
  • For the frosting:
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons (30ml) pink champagne
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Pour 1 cup (240ml) of water into the bottom of your Instant Pot and place the trivet inside.
  2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
  3. In a large bowl, beat softened butter and granulated sugar until fluffy and pale, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in pink champagne, milk, and vanilla extract. Add pink food coloring if desired.
  6. Gently fold dry ingredients into wet mixture until just combined.
  7. Spoon batter into silicone cupcake molds or inserts, filling each about ¾ full.
  8. Cover molds tightly with foil and place on the trivet in the Instant Pot.
  9. Seal the lid and cook on high pressure for 18 minutes.
  10. Let pressure release naturally for 10 minutes, then quick-release remaining pressure.
  11. Remove molds carefully and let cupcakes cool in molds for 10 minutes, then transfer to a cooling rack to cool completely.
  12. For frosting: Beat softened butter until creamy. Gradually add powdered sugar, then pink champagne, vanilla, and salt. Beat until light and fluffy.
  13. Once cupcakes are cooled, frost and garnish as desired.

Notes

Double-wrap silicone molds with foil to prevent condensation dripping. Use room temperature ingredients for best results. Use dry or semi-dry pink champagne for authentic flavor. Natural pressure release is important to avoid sinking centers. Frost cupcakes after cooling completely. Refrigerate leftovers up to 3 days or freeze up to 2 months.

Nutrition

Keywords: Instant Pot cupcakes, pink champagne cupcakes, party treats, easy cupcakes, pressure cooker dessert, celebration cupcakes

Find it online: https://pokirecipes.com/instant-pot-pink-champagne-cupcakes-recipe-easy-perfect-party-treats/