Eggless, Butterless, you don't need fancy cup cake liners nor any baking pans. You just need those cheap and easily available tea cups aka chai cups and infact you don't need an oven too. Splendid right? won't you call this a friendly recipe? make these soft and tasty cupcakes in a pressure cooker and enjoy. I have earlier tried a lot of pressure cooker cakes and nothing has failed me, each recipe has been a hit, specially the Cup cakes!!! they are always a delight to anyone, kids and grown ups alike. How about a soft chocolaty cup cake without cup-liners or bake-wares or even an oven? Sounds weird and interesting at the same time right? Yes today am gonna share with you a very friendly cake recipe, wonder why I call it so? here is why; there are many many advantages that everyone will get excited about, it isSplendid right? won't you call this a friendly recipe? make these soft and tasty cupcakes in a pressure cooker and enjoy. I have earlier tried a lot of pressure cooker cakes and nothing has failed me, each recipe has been a hit, specially the Sponge cake was welcomed and tried by many and everyone had given positive feedbacks about it.



Now after trying a lot of normal cakes I was in a mood to try a pressure cooker cup cake, which is at the same time egg-less and butter-less. So I planned of trying it in a small amount initially, but still was hesitant, I was really concerned of how a pressure cooker butter-less cake's texture would be. But believing my instinct, I just gathered the ingredients, whipped up the batter and set them in the cooker waited for some minutes, then hesitantly opened the cooker to find the final product. Fingers crossed!!! The first sight, seemed like the cake had definitely come out well & soft, but still I was like the doubting Thomas and said to myself "I'll only believe after I touch the cake and penetrate it with my finger" ;-) Soon I removed the cake from the cooker and touched it irresistibly and to my surprise it sprang up, that's a good sign of a perfectly cooked and soft cake. And now I could not wait, I just poked my finger into it after it cooled down a bit and my finger went in smoothly. Wow I was able to feel the soft cake, yes the cake was super soft and the texture was too good, after 'taste testing' with my family members I decided to prepare them again and share them with you here. Instead of eggs I have added condensed milk here and also replaced butter with oil, it was soft unlike my guesses. The cake has a nice texture but still if you need, you can replace condensed milk with eggs check it out how in the tips section. Though I brag too much about it, how will you know if you don't try it? just give try and let me know your feedbacks and do contact me on any clarifications.













INGREDIENTS

Makes 8 cup cakes

Total Preparation Time - 40 to 60 minutes

All Purpose Flour / Maida - 1¼ cup (120 grams) Unsweetened cocoa powder - ¾ cup (40 grams) Sugar - ¾ cup (120 grams) Milk - ¾ cup (100 ml or as needed) Condensed milk - 4 tablespoons (50 ml) Oil - ½ cup (75 ml) Vanilla essence - 1 tsp Baking soda - ½ tsp

Extras you will need

Tea / Chai cups - Small ones





PREPARATION METHOD Take small sized tea cups and grease with oil on its insides. Then dust some flour on its insides and set aside.

Take a dry bowl and sieve maida, cocoa powder, baking powder and set aside. (You can sieve it even multiple times) Then take another bowl and add sugar, condensed milk, milk, vanilla essence and oil and beat well on medium speed using a hand blender or a fork, until it becomes frothy. To this add the flour mixture and fold well using a spoon or ladle. If the batter is very thick then adjust the consistency by pouring milk accordingly. But see that you do not add too much of milk, the batter should not be very runny nor very thick. Now scoop some of the cake batter and pour it into the greased & floured tea-cups. Pour upto 1/2 of the cup. Place these batter filled cups into plain cups as shown in the pic below. Place a separator plate inside a wide and deep cooker (I used a 5 liter cooker) Close the cooker with its lid and place on flame.

Preheat the pressure cooker for 5 minutes on low flame. Do not place the whistle or regulator. Now open the cooker and place the teacups on the separator plate and close with the lid. Then switch the flame to medium mode and cook for 30 to 35 minutes. (DO NOT PLACE THE WHISTLE OR REGULATOR) After 30 minutes open the cooker, insert a wet tooth pick into the center of the cake to see if it has got cooked. If the tooth pick comes out clean then remove from flame and let the cakes cool. Do not leave it inside the cooker. If the cake hasn't got cooked then place again on flame for 5 minutes and check again. Do not over cook. If so the cake will become dry and tough on the outside.

Serve!! You can serve with the cups along with a spoon or you can tear the cup and eat it. The cake will come out easily too when you slide a knife around the cake. You can serve it like that too.







TIP 1: The baking time depends on the size of your cups, volume of the cooker and also the temperature. So check in between to find whether the cake is done. Never ever place the whistle or regulator throughout the process.





TIP 2: You can replace condensed milk with the same amount of eggs. For example here I have used 4 tablespoons of condensed milk, but instead you can beat an egg well and use 4 spoons from that.





TIP 3: If you are not interested in making cup cakes, then you can make normal cakes using the baking pans. After trying the same cake in the oven I will update the settings soon.





Tadaaaa!! Here is the cake out from the cup!!







