I know that my dear superheroes have just embarked on their new adventure in baking and as they have quite successfully made an Oreo Cheesecake, Well done supes :)
I decided to share this very simple fuss free steamed chocolate cupcake as there is no need for an electric mixer or oven. Good for those who do not have an oven yet in their kitchen. This was the original recipe that I got from a girl friend but she cannot remember where she got it. I made it for the first time last night and as they turned out pretty ok, I reckon that for less than an hour kind of effort, it is worth doing.
1 3/4 cup of flour
3/4 cup of cocoa powder
3/4 cup of sugar
1/2 tsp baking powder
1/2 tsp soda bicarbonate
3/4 cup cooking oil (vegetable oil)
1/2 cup of fresh milk
2 eggs (beaten)
1/2 tsp vanilla essence
- Sift flour, cocoa powder, baking powder and soda bicarbonate in a bowl
- Add in the sugar and mix well
- Pour in the oil and the milk and make sure that everything is mixed thoroughly
- Add in the beaten egg a little at a time and mix well
- Add in the vanilla essence. Stir until the mixture looks well blended
- Put your wok or pan with water. If you have a steamer, that would be easier.
- Line cupcake foils or tray with cupcake cups and scoop in the mixture
- As the mixture will rise, only fill up to 3/4 of the cup.
- Steam for about 15 to 20 mins.
You can top these little cuppies with cream cheese or you can just leave it plain. The texture is smooth and moist. But I didn't do the topping as there was no more cheese at home (phew...good excuse as I will probably be too lazy to do toppings even if I had cheese at home).
But the difference between the baked cuppies and steamed cuppies is the aroma whilst the cakes are being cooked. When it is oven baked, the kitchen smells wonderful and aromatic. When cuppies are steamed, one does not get this aroma but nevertheless, it tastes good as sometimes the baked ones can turned up coarse and dry (also depends on the recipe).
Cream Cheese toppings: - 6 oz. low fat cream cheese (cold) - 1/2 cup (or more) icing sugar - 1/2 teaspoon vanilla essence