Steamed moist chocolate cupcakes

I'm very new in making cakes, cupcakes, muffins, etc. I've just picked up this hobby about a month ago. I made some steamed moist chocolate cupcakes last Sunday. Hubby and I were back in Kuala Terengganu for Mother's Day.

Recipe adapted from here.

Ingredients:

180g unsalted butter

1/2 cup brown sugar

200ml full cream milk

2 eggs, lightly beaten

1 cup plain flour

1/2 cup cocoa powder

1 teaspoon baking powder

How to:

1. Combine sugar, milk, and butter in a pan over low heat. Stir until sugar dissolves and butter melts. Remove from heat and let it cool slightly.

2. Add beaten eggs into the mixture from step 1 and stir well until evenly mixed.

3. Sift flour, cocoa powder, and baking powder into another mixing bowl. Pour in the egg mixture from step 2 and combine until evenly mixed. The batter should be runny in consistency.

4. Spoon batter into cupcake holders up to 3/4 full.

5. Steam over medium heat for 15 minutes in a preheated steamer (water is boiling).

Note: Next round, I want to add cream cheese frosting on top.

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Rice Cooker Challenge - Steamed Moist Banana Cake

My first steamed moist banana cake done in a rice cooker! Thanks to Miss B's recipe from this link on her blog.

Here's what I have done.

Ingredients:

3 eggs

110g sugar (I use molasses sugar)

110g melted butter

200g very ripe bananas, weight without skin

160g plain flour

3/4 teaspoon baking powder (I use 1 teaspoon)

3/4 teaspoon baking soda (I omit this because there's none in the house)

A pinch of salt, less than 1/8 teaspoon

Note: I add 1 tablespoon of black sesame powder.

Method:

1. Sift flour, baking powder, salt, and black sesame powder in a big bowl, set aside.

2. Melt butter and molasses sugar in a non-stick pot and set aside to cool a while.

3. Mash bananas and set aside.

4. Lightly beat the eggs and add into the cooled mixture of melted butter and molasses sugar. Mix well with a rubber spatula.

5. Add in mashed bananas and mix well.

6. Finally, fold in sifted flour mixture (over 3 times) using a spatula.

7. Pour the cake batter into a greased rice cooker bowl. Press "COOK".

Here's what happened:

In my case, I'm using a traditional (manual) rice cooker without any cake-baking function. It only has the normal "COOK" and "KEEP WARM" functions.

My rice cooker is a bit old and it gets heated very fast, it switches itself from "COOK" to "KEEP WARM" after about 20 minutes. I check my cake and find that its middle is still raw. So, I use a plastic spoon and secure the button in place so that it stays at the "COOK" mode for another 15 minutes. At this point, I insert a skewer into the middle of the cake at 3-4 different places. All come out clean. So, I remove the plastic spoon and let the button stays at the "KEEP WARM" mode for another 15 minutes.

Total time: 20 + 15 + 15 minutes = 50 minutes

Miss B's tip: Don't ever force the cook lever to be pressed down otherwise your cooker will be damaged. Just let it switch automatically "keep warm" and wait 5 to 10 min before pressing "cook" again.

Note: Cooking time may vary based on the type and capacity of your rice cooker. Mine is a 10-cup capacity rice cooker.

8. Allow the cake to cool for a while before turning it out.

Here's what happened:

The cake's top is shiny and soft. The sides are dark brown and very "crusty". The bottom is a bit burnt.
 
Perhaps it's time to change my rice cooker to a modern one if I want to make more rice cooker cakes! Gotta tell the hubby. LOL.

Miss B's tip: You can follow nasifriet's tips on how to prevent your cake from getting burnt, she lined her cooker with layer of alum foil and another layer of parchment paper.

Soft, moist, and fluffy!

I'm submitting this post to "Rice Cooker Cake Challenge #2 - What Else Can a Rice Cooker Do?" hosted by Miss B of Everybody Eats Well in Flanders.

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Steamed butter cheese cupcakes

Adding another successfully done recipe to my steamed cupcakes and muffins collection. This time, it's called steamed butter cheese cupcakes. Recipe adapted from here.

Ingredients (A): 80g Cheddar cheese, 60g cream cheese, 80g butter, 120ml milk

Ingredients (B): 3 eggs, 100g molasses sugar

Ingredients (C): 210g self-raising flour, 1 teaspoon baking powder

How to:

1. Cook ingredients (A) over low heat until dissolved (not boiling), set aside.

2. Beat ingredients (B) until thick (I use a hand whisk).

3. Combine (1) and (2), sift ingredients C gradually into batter. Fold in gently with a rubber spatula. Do not over-mix.

4. Scoop 2 tablespoons batter into a cupcake holder. You will need 9-10 cupcake holders.

5. Steam for 15 minutes. They are ready when a skewer inserted into the middle comes out clean.

Soft, moist, and fluffy! Perfect for brekkie and tea. :)

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Steamed cream cheese filled apple puree cupcakes

Steamed cream cheese filled apple puree cupcakes

Recipe is adapted from here.

Ingredients (for cupcakes):

1/2 cup (75g) all purpose flour
1 teaspoon baking powder
1 medium egg
2 tablespoons fresh milk
2 tablespoons molasses
1 tablespoon virgin coconut oil
2 tablespoons apple puree (I used Organix baby apple puree)
2 tablespoons of chopped almonds

Ingredients (for cream cheese filling):

200g cream cheese, softened
1/4 cup fresh milk

How to:

1. Prepare your steamer by warming it up with medium heat.

2. To make cupcakes: Sieve flour and baking powder. Add molasses into it. Beat in egg, milk and oil. Add in apple puree and chopped almonds. Mix gently. Do not over-mix.

4. To make cream cheese filling: In a separate large bowl, combine cream cheese and milk. Beat until well blended.

5. Prepare 4 cupcake holders. Drop about 1 teaspoon of cream cheese mixture into each cup.

6. Place about 1 tablespoon of batter into each cup, covering the cheese.

7. Steam for 10 minutes. 

8. They are ready when a skewer inserted into the middle comes out clean.

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My journal of steamed cupcakes recipes.

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Oatmeal cinnamon steamed muffins

Oatmeal cinnamon steamed muffins

Recipe from here.

Ingredients:

100g oatmeal*
100ml fresh milk
150ml water
30g molasses (you can substitute with brown sugar or dark muscovado sugar)
1/3 teaspoon salt
100g cake flour**
2 teaspoons baking powder
2 teaspoons cinnamon

*I prepare this by grinding rolled oats into powder in a blender. 

**I make my own cake flour by removing 2 tablespoons of all-purpose flour and replace the removed all-purpose flour with 2 tablespoons of cornstarch.

How to:

1. Prepare your steamer by warming it up with medium heat.

2. Mix fresh milk, water, molasses, and salt in a bowl. Add oatmeal and mix well.

2. In another bowl, sift cake flour, baking powder, and cinnamon. Mix well.

3. Sift the flour mixture into the wet ingredients.

4. Then, use a rubber spatula to fold the batter until the flour is well constituted and the batter is evenly incorporated.

5. Fill muffin cups up to 80% full. When steam rises from the steamer, place the cups inside, and steam for about 15 minutes on high heat.

6. They are ready when a skewer inserted into the middle comes out clean.

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My journal of steamed cupcakes recipes.

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Steamed banana cream cheese cupcakes

Steamed banana cream cheese cupcakes

 Note: This is my second time making steamed cupcakes. First attempt: Non-baked Japanese steamed cupcakes

Recipe is adapted from here.

Ingredients:

90g cake flour*
1 & 1/3 teaspoons baking powder
100g cream cheese
60g molasses
2 eggs (room temperature)
2 tablespoons plain yogurt
1 & 1/2 tablespoons virgin olive oil
Banana puree (1 medium ripe banana)

* I make my own cake flour by measuring 3/4 cup of all-purpose flour. Remove 2 tablespoons of all-purpose flour and replace the removed all-purpose flour with 2 tablespoons of cornstarch.

Note: Measurement conversion guide


How to:

1. Put cream cheese in a bowl and heat it up in the microwave for about 50 seconds to a minute until it's soft. Next, beat it with a whisk.

2. Add in molasses and mix well till smooth.

3. Take one egg and mix it in. Then, take the other egg and mix it in. Add in yogurt, virgin olive oil, and banana puree. Mix well.

4. Sift in cake flour and baking powder. Mix the batter by doing a cutting motion with a rubber spatula. Don't over-mix.

5. Spoon the batter into 9 cupcakes holders.

6. Steam for about 12-15 minutes.

7. Take a bamboo skewer and pierce one of the cupcakes. If the skewer comes out clean, the cupcakes are done.
 

Done!

Served during tea time with a can of cold cafe latte. :)

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Non-baked Japanese steamed cupcakes

Success on my first attempt! So happy! I follow the instructions from a recipe done by a nutritionist mommy, Jennifer Lee (see photo below from her book). This recipe is good for toddlers, children, and adults too.

Note: I double up the ingredients to make 10 cupcakes.

Ingredients:

1 cup all purpose flour
2 teaspoon baking powder
2 eggs, beaten (room temperature)
4 tablespoons plain yogurt
2 tablespoons molasses
2 tablespoons virgin coconut oil (I don't have vegetable oil or grapeseed oil at home)
4 tablespoons banana puree (I use one medium ripe banana)

How to:

1. Sieve flour and baking powder. Add in molasses.
2. Beat egg, yogurt, and oil. Add in banana puree.
3. Mix into flour until combine.
4. Spoon the batter into 10 cupcakes holders.
5. Steam for 15 minutes.

Yummeh!

I use a stainless steel steamer with glass lid.

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