Chinese · Dessert
Steamed Brown Sugar Cupcakes
A Chinese-style steamed brown sugar cupcake, lightened by swapping butter and whole egg for Greek yogurt and egg white, with cocoa powder folded in for fibre and fresh raspberries scattered on top instead of a frosting.
$1
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
182Calories
6gProtein
1.5gFat
37gCarbs
12.3gSugar
2.6gFiber
331mgSodium
2mgChol
0.8gSat Fat
156mgPotassium
43mgCalcium
2mgIron
0.1mcgVitamin B12
3.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Jasmine Pale Ale
local
Oolong Tea
international
vegetarian
sweet-spot
Instructions
1
Dissolve the brown sugar fully in the hot water and set aside to cool slightly.
2
Sift the cake flour, cocoa powder, baking powder and baking soda together into a bowl.
3
Whisk the egg white, Greek yogurt and vanilla extract into the cooled brown sugar liquid until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no streaks of flour remain; do not overmix.
5
Line 2 holes of a 6-hole muffin tin with paper cases and fill each two-thirds full with batter; half-fill the remaining holes with water so the tin steams evenly.
6
Set the tin in a steamer over simmering water, cover with a lid wrapped in a cloth to stop condensation dripping, and steam for 14-16 minutes until a skewer comes out clean.
7
Lift the cupcakes out carefully and let them cool for 5 minutes on a rack.
8
Top each warm cupcake with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted cake flour
- 0.8 oz22g dissolved in hot water brown sugar
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 7/87/8 egg whites, whisked lightly (30g)
- 1.1 oz30g greek yogurt
- 1.2 oz35g hot, for dissolving sugar water
- 0.1 oz2g vanilla extract
- 0.2 oz6g sifted in with flour cocoa powder
- 1.1 oz30g halved raspberry
