Purple Sweet Potato Steamed Cupcakes
The purple sweet potato steamed cupcakes are very charming in color and very fluffy and dense in taste. Those who like purple sweet potatoes must give it a try.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Eggs (about 65g each with shell)
- 80 g Cake Flour (80% AP Flour + 20% Corn Starch)
- 120 g Mashed Purple Sweet Potato
- 50 g Corn Oil / Butter
- A Pinch of Salt
- 40 g Caster Sugar
- 0.5 tsp Lemon Juice / White Vinegar
- 70 g Milk (20g Milk Powder+50g Water)
Instructions
- 1
Peel and cut purple sweet potato into small pieces. Steam on high heat for 10 minutes or until soft.
- 2
Mash the steamed purple sweet potato and let it cool for later use.
- 3
Grease the mold with a thin layer of oil evenly.
- 4
Add enough water to the pot, put on the steamer and start to preheat.
- 5
Separate the egg yolk and put it into the mashed purple sweet potato, then add corn oil, salt and milk, and then mix well.
- 6
Separate the egg whites into a large bowl free of oil and water, and add lemon juice or white vinegar.
- 7
Beating with a whisk at high speed until the egg whites appear coarsely foamed, add caster sugar in 3 batches, and continue to beat at high speed until stiff peak form.
- 8
Pour in the purple sweet potato paste and continue to mix evenly with a whisk.
- 9
Sift the cake flour into the meringue in 3 batches, and mix until there is no dry powder.
- 10
Scoop the mixed batter into the mold, and use chopsticks to remove some bubbles and flatten the batter.
- 11
Put it into a steamer and steam on medium heat for 18 minutes and then turn off the heat simmer for 2 minutes.
- 12
Use a knife to cut along the edge to unmold, and you can enjoy it. The steamed cake tastes the best to eat while it is hot!