Strawberry Steamed Cupcake

 

INGREDIENTS:

1 large egg

30g caster sugar

30g plain yoghurt

30g milk

100g Japanese pancake mix

15g butter, melted

Red & green food colouring

Steps:

Line each silicone cupcake case with a paper cupcake case which fits exactly inside. The silicone cases give extra strength to the paper cases and ensures they don’t absorb too much moisture from the steaming.

Whisk the egg and sugar in a mixing bowl then add in the yoghurt and milk. Whisk until well blended.

Sift in the pancake mix powder then stir in the melted butter.

Scoop 2 tsp of the batter into a small bowl and mix with green colouring until well blended. It should be of a loose piping consistency, so if it’s a little runny add some more dry pancake mix. Spoon into a small piping bag and set aside. Scoop another 2 teaspoons of batter into another small bowl. Thicken if necessary then spoon into another piping bag.

Add enough red colouring to make the batter strawberry red in colour then spoon into into 5 individual cupcake cases. Tap the cakes lightly on the surface several times to remove any air bubbles. Pipe green stems onto each top and white pips over the rest of the surface.

Steam the cupcakes over the preheated steamer on a medium heat for 15 minutes or until the cakes are very domed and well risen and are firm to the touch.

Leave to cool then serve.

Nadiya's insane strawberry cupcake

 

Strawberry Cupcakes

Ingredients

• 10 tablespoons butter, room temperature
• 3/4 cup white sugar
• 3 eggs
• 1 teaspoon strawberry extract
• 1 3/4 cups self-rising flour
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh strawberries, drained

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.