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Monday, April 1, 2013

The Cupcake Diaries - Ssula Biri

Let the baking adventures continue!

Rice cooker prepped and ready

As you may remember, some time back I decided to test out this whole ‘rice cooker cake’ theory. Essentially it was a success, with a few minor setbacks…namely my rice cooker overheating and shorting out. Fortunately, this time around, I was smarter about my baking via rice cooker. Also, this time I decided to attempt the rice cooker cupcake. Yes, this is a real thing.

Prepping for the GLORY
The instructions to make a rice cooker cupcake are as follows:
Mix cupcake mix according to box instructions. Place cupcake cups in molds. Add cupcake mix. Place cupcakes in steam tray and close the lid. Allow to steam according to box baking instructions (30 minutes typically).

Using caution, open the lid and check cupcakes for doneness. If ready, add frosting and enjoy!

Cups filled!

Rice cooker on - notice I did NOT tape it on this time. 

So, with this in mind, I armed myself with a box of Betty Crocker Super Moist Milk Chocolate cake mix (judge away, but I did not want to go through the motions of making cake mix from scratch if it wasn’t going to work) and a jar of Nutella for frosting. After my trusty sidekick, Alia (the vanilla buttercream frosting to my red velvet cupcake), mixed the cake batter and poured them into the individual silicon cupccake cups (fill each cup about half-way), we filled the cooking bowl about 2/3 with water. We used foil cupcake wrappers for half the batch, to test out how they’d do in the steam bath. We flipped the rice cooker on and started the waiting game. The water took some time to start boiling, but once started, the baking was on! After a few minutes, I carefully checked the status of the baking and to my amazement, it was actually working! That’s right folks, rice cooker cakes are completely and 100% feasible and delicious (and if you use the foil variety, wrappings are a viable addition).

Look at that steamy goodness.
Cupcake GLORY!

Moist and delicious

Foiled perfection


The cupcakes are much moister than when I made the full cake in the rice cooker and more airy compared to when I used an oven. I almost prefer the airy, moist rice cooker cupcakes to the normal oven-baked variety. The combination of the deliciously moist cake and the deliciously creamy Nutella makes for a diabetic’s nightmare and a sweet lover’s dream-come-true. All in all, I’d say the rice cooker cupcake is a win.

With Nutella frosting!
On a final note, I highly recommend rice cookers to PCVs and younger, single, oven-deprived individuals. They are versatile and currently my best friend (you know, besides my human friends).

Now begins the road to ‘fat Aditi’.

Happy Easter!

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