This easy recipe for Steamed Cupcakes / Banh Thuan Hap makes deliciously moist and fluffy little cakes resembling blossoming flowers. Often called Blooming Cupcakes, these petite spongy cakes are cooked in a steamer rather than an oven. You may think an oven is needed to make fluffy cakes but, these Steamed Cupcakes are super pillowy and just scrumptious. If you haven't tried a steamed cupcake recipe before, here's your chance. You're going to love it! :)
Add the eggs into the bowl of a stand mixer. Beat the eggs on Low speed gradually increasing to Medium speed (Speed 5 on the KitchenAid stand mixer) for the first minute.
Gradually add the fine sugar, 1 Tbsp every 20 seconds, while beating the eggs on Medium Speed (Speed 5 on the KitchenAid stand mixer). The mixture should get thick and turn pale yellow. (This step take about 5 minutes.)
Remove the wire whisk. Scrape down the bowl. Mix in the remaining dry ingredients by hand using a spatula.
Transfer the batter into the prepared baking cups, filling each almost full. Leave about 1/4 inch gap from the top of the liner.
Sprinkle sugar on top of the cupcakes making an X. (This will bloom the cupcakes into 4 segments.)
Place the steamer tray over vigorously boiling water and cover with a lid. Steam over High heat for 1 minute. Reduce the heat to Medium and steam for 15-18 minutes.
After 8 minutes of steaming, quickly remove the lid, wipe the lid dry and cover the steamer again. Steam for the remaining time. Check the cupcakes are done by inserting a toothpick. If no batter sticks to the toothpick, the cupcakes are done.
Turn off the heat and keep the lid on. Let the cupcakes rest for 5 minutes. (This gradual cooling prevents the cupcakes from shrinking.)
Enjoy the cupcakes freshly steamed!
Cover and store the cupcakes at room temperature for up to 2 days. After this time, store in the fridge for up to 2 weeks. Freeze for up to 3 months. To enjoy again, warm in the microwave for 15-30 seconds.
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