Steamed Cupcakes

/ Wednesday, July 31, 2013

Well, this week's been a great week, high school soccer is starting up for this fall season, so I have been to many practices to get ready for tryouts.
I have also been DIYing through my many projects that have piled up on my Pinterest boards. DIY Camera straps, jewelry, baking decorations. You name it! So, I have a bit of a question for you all: Would you, or would you not like to see some DIY projects on here in the future?

Well, for the pastry and blogging aspect of my week, I hit some major road blocks. With a computer down, there was no way for me to turn my RAW photos into JPEGs, and believe it or not, the good looking cupcakes were already eaten by the time I realized what I couldn't achieve: photos for this weeks post.

So, If I suddenly get the power to get my photos here, I will, but for now, here is the recipe for these cakes.

Steam Cupcakes

From: LRF
Yield: 12 cupcakes

For the Cupcakes:
3 Eggs
150 g Sugar
150 ml Milk
300 g Flour
3 tsp Baking powder
1 1/2 tsp. Vanilla
12 tsp Jam (any flavor)

Heat up steamer. In a large bowl, beat eggs and sugar on high speed, until doubled in size, light and fluffy.*
Add milk and vanilla, and fold in flour and baking powder, until combined.**
Color the batter any color you wish and place into a pastry bag with a medium large round tip.
Put cupcake liners in glass/ foil/silicone moulds or small heatproof bowls so that the cupcake liners will not wet when cooked. (I put mine in small teacups with no handle and this worked great)
Press some batter onto the cupcake liners (about 1/3 capacity). Put 1 tsp jam filling, and cover with more batter (until 3/4 capacity).
Make sure water is boiling, and steam over medium low heat for 10-15 minutes
Let them cool on a wire rack.

Recipe Notes:

*Be sure to continue whipping until the egg mixture is very light, otherwise the cake will be too dense and rubbery.
** Try not to take too many strokes while folding the batter, because we still have to fold in the coloring. If the batter if folded too many times, it will deflate, and the cupcakes will be too dense and rubbery.

There you have it! Be sure to answer this question in the comment section below: Would you, or would you not like to see some DIY projects on this blog in the future?

Until next week!

No comments

Post a Comment

The Sunday Pastry. All rights reserved. © Maira Gall.