food 4 tots

Steamed Cheddar Cheese Cupcakes

steamed cupcakes, mushipan, Japanese steamed bread, cheddar cheese, snack, toddler, healthy, food 4 tots

Recipe for Steamed Cheddar Cheese Cupcakes

Source: Adapted and modified from Suzanne Eng (Facebook group: Mummies @ Home – Homemade Meals for Children)

Yield: 12 small cupcakes (7cm diameter x 3.5cm depth pudding mould) (note 1)

Ingredients:
Group A
80g cheddar cheese, grated (note 2)
80g unsalted butter
125g milk

Group B
3 large eggs (large, 65g each with shell) – at room temperature
100g castor sugar
Pinch of salt

Group C
210g cake flour (low protein flour)
12g double acting baking powder

Methods:

  1. Grate cheese and cut butter into cubes. Put cheese, butter and milk into a small bowl and place a sauce pan below filled with water. Heat up the sauce pan under low heat. Stir the ingredients occasionally until melted. No need to boil. Remove the bowl from the sauce pan. If you notice small lumps of cheese, filter the mixture through a sieve. Set aside to cool.
  2. Preheat steamer (note 3 – 6) and prepare cupcake moulds (note 7).
  3. Mix together flour and baking powder. Sieve and set aside.
  4. In a mixing bowl, beat eggs until foamy with an electrical hand mixer at low speed. Add sugar bit by bit and beat at medium speed until combined. Then change to high speed and beat until the mixture is pale yellow, fluffy and thick. It takes about 5 minutes or so.
  5. Add cheese mixture from step 1 and beat to combine.
  6. Add flour mixture through a sieve in 3-4 batches. Use a balloon whisk to gently incorporate the mixture. Be careful not to deflate the air bubbles in the mixture. Half way change to a spatula, use folding method to complete the mixing process. Do not overmix!
  7. Spoon the batter into the lined cupcake moulds until 90% full. Lightly tap the base of the mould to release some of the air bubbles.
  8. Transfer to a preheated steamer. Steam on medium heat for 15 minutes or until cooked (depending on the size of the moulds). At the end of the steaming, tilt the lid slightly to release the steam for a few seconds. This is to avoid the cupcakes from shrinking due to a sudden drop of temperature.
  9. These cupcakes are best served warm. You can freeze them (for 1-2 months) for later consumption. Before eating, remove from the freezer, thaw and steam again for 8-10 minutes until the muffins are soft.

Notes:

  1. The pudding moulds I used can be found at Daiso.
  2. I used KerryGold reserved cheddar (hard cheese). You can use any brand you like or sliced cheddar cheese (processed cheese).
  3. You can use bamboo steamer, electrical steamer, Chinese wok or stainless steel pot. If you use stainless steel pot, wrap the lid with a piece of cloth to avoid condensation during steaming.
  4. The water must be boiling hot before the steaming begins.
  5. The steaming pressure must be maintained throughout the process. Hence, do not lift the lid during steaming as loss of pressure resulting a drop in temperature will affect the outcome of the end product.
  6. Make sure you have sufficient water to last the entire steaming process as it is not recommended to top up water half way.
  7. Cupcake liners and soft paper baking cups are too flimsy on their own and can’t hold the mixture well. Hence, use moulds, ramekins, teacups or small bowl to support the base so they can rise nicely. If you don’t have cupcake liners, then you can grease the moulds with oil and steam.

 

steamed cupcakes, mushipan, Japanese steamed bread, cheddar cheese, snack, toddler, healthy, food 4 tots

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46 Comments

  1. They look so perfect! Thanks for the tips on how to avoid the shrinkage too.

  2. Ellena says:

    These steamed cheese cupcake looks so smooth and perfect! thanks for sharing the tips am going to try this weekend on this πŸ™‚

  3. tigerfish says:

    No-bake cheese-cakes. Baked cheese-dishes. But I have never tried a steamed cheddar cheese cupcake before! Interesting. And every little cupcake looks perfect. πŸ™‚

  4. Michelle Poh says:

    Hi, I am new to your website. May I know cake flour that you mention is it self raising flour and the double acting baking powder, is it the same as baking powder?

    Thanks!

    • food-4tots says:

      Michelle Poh: Self raising flour is made up of plain flour, baking powder and salt. It is not the same as cake flour. There are 2 types of baking powder. Most baking powders are double-acting, which means the baking powder reacts twice; contain one acid that dissolves when it comes in contact with water and another acid that does not dissolve until it reaches a higher temperature in a hot oven. This type of double action ensures that the finished product is light and fluffy. Single-acting baking powders are mainly used by manufacturers and are usually not available for retail sale. (Source: What is cooking America). Hope your doubts are cleared. πŸ™‚

  5. I’m always looking for new and interesting breakfast items to try and this is definitely one of them! You’ve been featured in my Friday Fives β€” weekly favorite breakfast recipes roundup! http://www.theworktop.com/favorite-breakfast-recipes/jan-23-2015/

  6. Jesse says:

    Perfect.

  7. Alice says:

    This is absolutely good! My family likes it…. it really tastes like 马ζ₯糕! πŸ™‚

  8. Thalia says:

    Is it possible to use loaf pan/ cake mould instead of using cups?

  9. Belinda says:

    Hi, mine won’t rise. Its like a gooey mess. Help!

  10. michelle poh says:

    Hi, I have another qn. The metal mould is from dasio or e white liner? Thanks!

  11. missey says:

    hi! what would be the measurement if i use cups instead of grams with all the ingredients…i’d like to try this..thanks in advance.

  12. Eileen says:

    Hi, may i know what kind of milk did u use ?

  13. Marj Go says:

    I will definitely try this one because I’ve been looking for a steam cake for so long that is buttery and cheesey. Just like yesterday i tried one Steamed cake recipe that I saw but it turned out gooey and didn’t rise. I followed the instructions but still not the result I expect. I will definitely make this next week and I will share what happen ito it.

    I have a question, do you know what would be the result if instead of using cake flour i will use a regular flour?

    • food-4tots says:

      Marj Go: Cake flour is low protein flour whereas regular/ all-purpose/ plain flour is medium protein flour. The former will give the end product a lighter texture. Hope my recipe works for you. Happy trying! πŸ™‚

  14. eko says:

    Wonderfull..thx

  15. Ling Ling says:

    I share the same sentiments about dense steamed cheese cakes! I was also wondering what went amiss and how to make it soft and moist. Glad that you persevered in finding the recipe to get a good cake. Would love to try this recipe out someday. Am going to try out your seaweed sesame crackers for CNY this year – finally! πŸ˜€

  16. Marly Donaire says:

    I followed the recipe carefully and it turn out to be so perfectly yummy , I am amazed of how these steam cheese cake can be pprepared so easy for a first timer like me . Thank you so much for sharing your recipe . πŸ™‚

  17. Yasmin says:

    Hi, was wondering if you really meant 125g of milk instead of 125ml?

  18. Fanta says:

    125g of milk or 125ml of milk?

  19. Luo huifang says:

    Hi
    Can the recipe use normal baking powder instead?

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