Steam Cupcakes: Apam dot dot


Magdalenas al vapor (Apam dot dot)

Steam Cupcakes (Apam dot dot)

Last week my oven broke down. But do not think that I was affected by that. In fact I am a grown up brave girl and just cried for a few hours. Once I overcame the initial disappointment, I told myself, Gloria Gaynor-like: I will survive! After all, there was life before the oven, for years I had used it just to store the pans that did not fit in dish drawers. So I did a little bit of research on Google and I found these cuties, which are called Apam Dot Dot… dotted steam cupcakes for us, which meant I could keep eating cupcakes even if the oven had passed to a better life (far from me)

I adapted the recipe, to avoid using “ovalette”, which is a widely used cake stabilizer in Malaysia and Singapore, supposed to provide a great fluffiness to cakes. Among its ingredients: monoglyceride, polyglycerol, sorbitol, and lots of strange things, so I chose to do without. (I prefer no additives or chemicals in my food). I therefore changed the recipe to achieve a soft, airy spongy cake texture by beating the eggs a lot to create an airy dough


Magdalenas al vapor (Apam dot dot)Magdalenas al vapor (Apam dot dot)


Magdalenas al vapor (Apam dot dot)Magdalenas al vapor (Apam dot dot)


{Steam cupcakes: Apam Dot Dot}

Preparation time: 15 min

Cooking time: 15 min

Yield: 12 cupcakes

Ingredients:

  • 3 eggs
  • 150 g sugar
  • 150 ml milk
  • 300 g flour
  • 3 tsp baking powder
  • 3 tbs powdered strawberry (Recipe here)
  • 12 tsp your favourite jam (I used cherry jam)

Directions

  1. Heat up steamer. In a large bowl, beat eggs and sugar on high speed, until doubled in size, light and fluffy
  2. Add milk, and fold in flour and baking powder, until combined
  3. Divide the batter in two, and colour them as you like (As I wanted to avoid using artificial colouring, I added 3 tbs powdered strawberries
  4. Put the white batter and the pink batter in two piping bags. Put cupcake liners in glass/ foil/silicone moulds or small bowls ( make sure these are heatproof and won’t crack) so that the cupcake liners will not wet when cooked
  5. Press some batter onto the cupcake liners (about 1/3 capacity). Put 1 tsp jam filling, and cover with more batter (until 3/4 capacity). Finally, dot with a different color batter.
  6. Make sure water is boiling, and steam over medium low heat for 10-15 minutes
  7. Let them cool on a wire rack

NOTAS:

  • You might use cocoa powder instead of powdered strawberry
  • If you want to store them, the best way is to freeze them
  • If you do not have a steamer, I have read some people prepare them with a frying pan
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


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