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Standard-size cupcakes usually take 20 to 24 minutes to bake, while Chinese steamed cupcakes only need half of the time, which is 10 to 12 minutes. So, the Chinese steamed cupcakes are so much faster than baking. They also require less fat content. The result is super moist, fluffy, and soft. Let’s take a look!

Chinese Steamed Cupcake Recipe

Serving: 7
Prep time: 10 minutes
Cook time: 12 minutes

Ingredients:
3 large eggs
1/2 cup granulated sugar (100.5 g)
1/2 cup evaporated milk (127 ml)
3 tablespoons avocado oil (45 ml)
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (180 g)
2 teaspoons baking powder
1/4 teaspoon salt

Chinese Steamed Cupcake Instructions

  1. To prepare, place standard-size cupcake liners in the muffin pan (or other heatproof containers).
  2. Cover the steamer’s lid with a clean kitchen towel to prevent water droplets. (So it won’t create uneven surfaces on the cupcakes.)
  3. To make the batter, in a large mixing bowl, add the eggs, sugar, evaporated milk, avocado oil (or oil of your choice), and vanilla extract. Whisk until the sugar is dissolved.
  4. Then sift in the all-purpose flour, baking powder, and salt. Mix until well combined.
  5. Pour the batter into a measuring cup (to easily pour). Then divide the batter evenly into the lined muffin pan.
  6. In a large steamer over high heat bring water to a boil. Transfer the muffin pan inside. Turn to medium heat, cover the lid, and steam for roughly 12 minutes. Or until they are completely cooked through, depending on the size of your containers, and the toothpick inserted into the middle comes out clean. (Instead of steaming, you could also bake them in the oven at 350°F or 177°C for about 24 minutes.)

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