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9 INGREDIENTS • 8 STEPS • 50MINS

Steamed Caramel Cupcakes 蒸焦糖杯子糕

Name: Steamed Caramel Cupcakes 蒸焦糖杯子糕
Total time: PT3000.0S
Yield: 6
Ingredients: 250 gram Granulated Sugar; 1/4 cup Water; 180 gram Margarine; 3 Large Egg; 2/3 cup Milk; 1 teaspoon Vanilla Essence; 280 gram All-Purpose Flour; 2 1/4 teaspoon Baking Soda; 2 1/2 teaspoon Custard Powder

Recipe

5.0

3 ratings

Great cupcakes! Have a try!

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Great cupcakes! Have a try!

50MINS

Total Time

$1.44

Cost Per Serving

Ingredients

Servings

6

us / metric

1 1/4 cups

Granulated Sugar

4 Tbsp

Water

3/4 cup

Margarine

3

Sponsored

Cold Farmhouse Eggs® Large Brown Eggs

2/3 cup

Milk

1 tsp

Vanilla Essence

2 cups

All-Purpose Flour

2 tsp

Baking Soda

2 tsp

Custard Powder

Nutrition Per Serving

VIEW ALL

Calories

571

Fat

24.4 g

Protein

9.6 g

Carbs

79.3 g

Love This Recipe?

Add to plan

Steamed Caramel Cupcakes 蒸焦糖杯子糕

Save

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

Cooking InstructionsHide images

step 1

Over low heat, gently boil sugar in a saucepan until it melts completely and turns golden brown in colour. Then add in Water (4 Tbsp) and Margarine (3/4 cup) into the caramel.

step 2

Continue to cook, stirring till mixture thickens. Then, set aside and allow syrup to cool.

step 3

Place the Granulated Sugar (1 1/4 cups), All-Purpose Flour (2 cups), Baking Soda (2 tsp), and Custard Powder (2 tsp) together and sieve into a bowl. Set aside while you prepare the wet ingredients.

step 4

Beat Farmhouse Eggs® Large Brown Eggs (3) with a whisk. Then pour in Milk (2/3 cup) and add Vanilla Essence (1 tsp). Stir well till combined.

step 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.

step 6

Strain the batter into a measuring cup for easier pouring into cupcake moulds.

step 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.

step 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.

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