Thai Steamed Cupcakes (Khanom Pui Fai)

Line each cupcake tin with cupcake paper. Then in a steamer pot, add water and bring it to a boil.

In a medium bowl, add Cake Flour (1 1/2 cups) and Baking Powder (1/2 tsp). Whisk to combine.

In a large bowl, add Farmhouse Eggs® Large Brown Eggs (2). Use a hand mixer on high speed to beat the egg until fluffy about 3 minutes.

Gradually add Granulated Sugar (1 cup) while beating on high speed until the mixture become thicker for about 3 minutes. Make sure to use a rubber spatula to scrape the side into the mixture.

Add Vanilla Extract (1/2 tsp), Lime (1), Water (3 1/3 Tbsp), and Milk (3 1/3 Tbsp). Beat until just combined.

Into the wet mixture, sift in the dry mixture. Use a hand mixer on low speed to mix until combined for about 2 minutes. Make sure to use a rubber spatula to scrape the side into the mixture.

Add Red Food Coloring (4 drops). Then use a spatula to mix the batter until the color is even.

Evenly pour the batter into cupcake tins. Dip a toothpick in lime juice and draw a cross on the top part of the cupcake.

Place the cupcake on the steamer insert and transfer it to the pot of boiling water. Then reduce the heat to medium-low, making sure not to bring it to a boil otherwise your cupcake will be soaked with water. Cover with a lid and Cook for 10-15 minutes or until the toothpick comes out clean.

Once cooked, transfer the cupcake out from the tin to a wire rack to cool down completely.

Serve them as a dessert in your Lunar New Year feast.