Eggless Steamed Milk CupCakes | Blooming CupCakes | Japanese Mushi Pan | with step by step photos and video. Making these soft, light, spongy Japanese steamed cake is surprisingly easy. These deliciously moist and fluffy little cakes resembles the blossoming flowers. You can enjoy them as a healthy breakfast or after-school snack.
These treats may look like muffins, but as you might have guessed they’re not. These steamed cakes, are called as Mushi-pan in Japanese. The biggest difference between these cakes and muffins is that these delicious little treats are steamed instead of baked. You may think an oven is needed to make fluffy cakes but, these Steamed Cupcakes are super pillowy and just scrumptious. If you haven’t tried a steamed cupcake recipe before, here’s your chance. You’re going to love it!
What is a Steamed Cake (Mushi-pan)?
The Japanese steamed cakes are made with very simple ingredients like flour (maida or cake flour), baking powder, eggs, milk, sugar, and neutral-flavored oil (such as vegetable oil). While Chinese steamed bun called Mantou uses yeast as a leavening agent, Japanese steamed cakes use baking powder.
How to make these eggless steamed milk cupcakes?
Eggless Steamed Milk CupCakes | Blooming CupCakes | Japanese Mushi Pan | with step by step photos and video. Often called Blooming Cupcakes, these petite spongy cakes are cooked in a steamer rather than an oven. This recipe uses evaporated milk. I am using the store bought evaporated milk cans. If you do not have these at home, then simmer 1 cup of full fat milk to 1/2 cup over a low flame with continuous stirring. This is further mixed with oil, sugar and curd. If you like to have an egg version of this recipe, use 1 egg instead of 1/4 cup curd.
Once the wet ingredients are ready, then sieve the dry ingredients and fold the batter. These are further steamed over a very low flame for 12 to 15 minutes.
However, homemade steamed cakes are equally delicious and you can play around with various flavors. Unlike store-bought cakes, there are no preservatives and additives. These healthy steamed cakes are soft and easy to digest, so they are perfect for small children!
Further, I would like to highlight our trending steamed rava cake and eggless banana rava cake recipes also. Hope you would enjoy them too.
Eggless Steamed Milk CupCakes
Course: Snacks, CupCakesCuisine: InternationalDifficulty: Easy
9
Cupcakes
10
minutes
15
minutes
25
minutes
Eggless Steamed Milk CupCakes | Blooming CupCakes | Japanese Mushi Pan | with step by step photos and video. Making these soft, light, spongy Japanese steamed cake is surprisingly easy.
Recipe Video
Ingredients
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1 cup Evaporated Milk
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3 tbsp Oil or Butter
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1/4 cup Curd or 1 Egg
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3/4 cup Sugar
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1 tsp Vanilla Essence
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11/2 cup Maida
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11/2 tsp Baking Powder
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1/4 tsp Salt
Directions
- Prepare the Molds & Steamer
- Line cupcake liners in 8 to 9 aluminium cups or silicone baking cups.
- Fill a steamer bottom halfway with water. Cover with a lid and bring to boil over high heat. Continue with the next steps while the water heats up.
- Preparing Cake Batter
- Firstly, add 1 cup evaporated milk, 3 tbsp melted butter or oil, 1/4 cups curd and 3/4 cup sugar in a bowl.
- Mix it using a whisk or fork, until sugar is dissolved well.
- Now add 1 tsp vanilla essence and combine them.
- Sieve in 11/2 cup maida, 11/2 tsp baking powder and 1/4 tsp salt into the wet ingredient mixture.
- Mix and form a smooth batter. Batter is ready.
- Scoop batter into the molds. Fill 3/4th of the liners with batter.
- Steaming the CupCakes
- Transfer the aluminium cups into a steamer tray.
- Place the steamer tray over vigorously boiling water and cover with a lid. Now reduce the heat to low-medium and steam for 15 minutes.
- Check the cupcakes are done by inserting a toothpick. If no batter sticks to the toothpick, the cupcakes are done.
- Turn off the heat and remove the cupcakes.
- Enjoy the cupcakes freshly steamed!
- Cover and store the cupcakes at room temperature for up to 2 days. After this time, store in the fridge for up to 2 weeks.
Notes
- Unlike store-bought cakes, there are no preservatives and additives.
- Cover and store the cupcakes at room temperature for up to 2 days. After this time, store in the fridge for up to 2 weeks.
