Steamed Caramel Cupcakes
Huang Kitchen recipe - Asian
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g sugar
- 1/4 cup water (or 50ml)
- 180 g margarine (or butter)
- 3 large eggs (lightly beaten)
- 2/3 cup fresh milk (or 15 ml)
- 1 tsp Vanilla essence
- 280 g all-purpose flour (sieved)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 10 g custard powder
- 24 silicone cupcake moulds
Instructions
- 1
Over low heat, gently boil sugar in a saucepan until it melts completely and turns golden brown in colour. Then add in water and margarine into the caramel.
- 2
Continue to cook, stirring till mixture thickens. Then, set aside and allow syrup to cool.
- 3
Place all dry ingredients together and sieve into a bowl. Set aside while you prepare the wet ingredients.
- 4
Beat eggs with a whisk. Then pour in fresh milk and add vanilla essence. Stir well till combined.
- 5
Start by making the batter. First, mix in cooled caramel into the WET egg mixture. Then mix in the DRY flour mixture. Continue to add alternately in 3 batches until a smooth batter is formed.
- 6
Strain the batter into a measuring cup for easier pouring into cupcake moulds.
- 7
Pour batter into silicone or plastic moulds till 3/4 full. Arrange in steamer and steam over HIGH HEAT for 15 to 20 minutes.
- 8
Remove the steamed cupcakes from steamer and leave to slightly cool on wire rack. Then unmould from silicone moulds and steamed caramel cupcakes are ready to be served.