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Recipe for Steamed Banana Cupcakes
Source: Adapted and modified from Amanda of Held by Love, Bake from Scratch
Make: 12 cupcakes (7cm diameter x 3.5cm depth pudding mould) – note 1
150g low protein flour (cake flour)
1½ teaspoons double acting baking powder
1/8 teaspoon baking soda
2 eggs (large, 65g each) – at room temperature
90g castor sugar
Pinch of salt
75g salad oil (note 2)
3 fully ripen bananas (net weight 160-180g) – mashed (either fresh or frozen) (note 3)
- Preheat steamer (note 4)
- Mix together flour, baking powder and baking soda. Sieve and set aside.
- In a mixing bowl, using electrical mixer with low speed beat eggs until foamy. Add sugar bit by bit to combine. Then beat with medium high speed until the mixture is pale yellow, almost white in colour and reaches ribbon stage (meaning when you lift the mixer over the mixture, the batter should fall slowly forming a ribbon that will hold its shape for a few seconds). It takes you about 5 minutes.
- Add smashed bananas and salt to mix.
- Add flour mixture through a sieve in 3-4 batches and gentlely fold in to incorporate the batter till just well combined. Do not deflate the air bubbles in the mixture.
- Lastly, add oil to combine well.
- Spoon the batter into the lined cupcake moulds until 90% full. Lightly tap the base of the mould to release the air bubble.
- Steam on high heat for 15 minutes or until cooked (depending on the size of the moulds) (note 5 & 6)
- Once it’s done, open the lid slightly to release the heat for a few seconds. This is to avoid the cupcakes from shrinking due to change of temperature.
- After releasing the heat, remove the moulds from the cooking pot or wok immediately and transfer to a cooling rack. Remove cupcakes from the moulds to cool down.
- Best to serve warm.
- These pudding moulds are sold at Daiso.
- You can use corn oil, sunflower oil, safflower oil, canola oil, peanut oil, a light olive oil, or any other fairly bland (flavourless) oil you can find. I used organic extra virgin coconut oil.
- Use bananas that are fully ripen. I use Pisang Berangan.
- Fill a cooking pot or wok with water. Place a steaming rack. Wrap the lid with a piece of cloth (to avoid condensation during steaming). Bring water to boil. (Refer photo in this post). I didn’t wrap my wok cover as it is not possible to do so.
- Make sure you have added enough water. It is not advisable to top up water during steaming.
- The water must be boiling hot before you cover the lid.
- The base of these cupcakes must be supported with moulds, ramekins, teacups or small bowl so they can rise nicely. It is not advisable to put the batter on cupcake liners or soft paper baking cups as they are too flimsy and can’t hold the mixture well. Alternatively, you can grease the moulds with oil and steam without cupcake liners.
- These cupcakes can be frozen for later consumption. Before eating, remove from the freezer, thaw slightly and steam again for 10-12 minutes until the muffins are soft.