I was so fascinated with this cupcakes when my colleagues, Liz showed me. Since I am not a chocolate person, I just pinched a small part to have a taste of it and surprisingly, it was yummy! The cupcakes were so soft and spongy even for the next few days. The steps are simple and used steaming method. I gave these cupcakes to my kids and nephews, some like them steamed but some still prefer them baked. So it really depends on individual preferences.
Here are some tips about steam cakes that I got from the experts:
1) Remember to beat the eggs + sugar very well. And by that, it means more than 10 mins of high speed whipping.
2) Heat up your steamer before putting the batter - filled moulds in.
3) Do not open the steamer halfway through the steaming process.
4) Fill the moulds all the way, don't worry about the batter spilling over during steaming - it won't.
5) Do not let water into your batter, not even a drop. They are really sensitive and won't rise as nicely if that happens.
Ingredients
(A)3 eggs
130g sugar
1/4 salt
100g corn oil
(B)
100g Orange juice
(C) Sift together
180g flour
20g cocoa powder
1tsp baking soda/sodium bicarbonate
2tsp baking powder
Directions
1. Whisk A together until sugar dissolves and add in B, mix until well blended.2. Mix in sieved C, mix until well combined.
3. Pour into cup fillers, slightly more than 1/2 cup.
4. Steam for 10 mins and let it cool before you place the flower marshmallow on top (use a little nutella to stick the marshmallow to cupcakes).
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