Steamed Cupcakes / Banh Thuan Hap
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! :)
- Prep time
- 20 min
- Cook time
- 16 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cake flour
- 2 tsp baking powder
- 2 large eggs (, at room temperature)
- 3/4 cup superfine sugar (+ 2 Tbsp for sugar X's)
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup coconut soda (or other carbonated beverage)
Instructions
- 1
Line 8 silicone baking cups with paper liners.
- 2
Fill a steamer bottom halfway with water. Cover with a lid and bring to boil over High heat. Continue with the next steps while the water heats up.
- 3
Sift together the cake flour and baking powder.
- 4
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.
- 5
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.)
- 6
Add the vanilla extract and vegetable oil. Mix on Low speed (Speed 2 on the KitchenAid stand mixer) for 30 seconds to incorporate these ingredients.
- 7
Gradually add the sifted cake flour and baking powder mixture while mixing on Low speed. Alternate adding the flour mixture with some coconut soda. (This step takes about 3 minutes. Do not over-mix the batter which may make the cupcakes dense and chewy.)
- 8
Remove the wire whisk. Scrape down the bowl. Mix in the remaining dry ingredients by hand using a spatula.
- 9
Transfer the batter into the prepared baking cups, filling each almost full. Leave about 1/4 inch gap from the top of the liner.
- 10
Sprinkle sugar on top of the cupcakes making an X. (This will bloom the cupcakes into 4 segments.)
- 11
Transfer the cupcakes into a steamer tray.
- 12
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.
- 13
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.
- 14
Turn off the heat and keep the lid on. Let the cupcakes rest for 5 minutes. (This gradual cooling prevents the cupcakes from shrinking.)
- 15
Enjoy the cupcakes freshly steamed!
- 16
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.