Chinese · Dessert
Steamed Milk Custard Cupcakes
A Hong Kong-style bakery favourite, these cupcakes trade the usual crumb-heavy muffin base for a silky, wobbly milk custard set inside a thin cake shell, finished with lightly caramelised tops reminiscent of Chinese egg tarts in cupcake form.
$1
15 minsPrep
21 minsCook
36 minsTotal
MediumLevel
Nutrition per serving
239Calories
6.7gProtein
7.8gFat
35gCarbs
19.1gSugar
0.3gFiber
196mgSodium
109mgChol
4gSat Fat
140mgPotassium
90mgCalcium
1.4mgIron
0.4mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Whisk the egg and sugar together in a bowl until pale and slightly thickened, about 1 minute.
3
Warm the whole milk and evaporated milk together until lukewarm, then whisk into the egg mixture along with the vanilla extract.
4
Sift the cake flour and baking powder over the wet mixture and whisk gently until just smooth and lump-free.
5
Stir in the melted butter until fully incorporated, then strain the batter through a sieve into a jug for a silky custard texture.
6
Pour the batter evenly into the two lined muffin cups, filling each about three-quarters full.
7
Bake for 20-22 minutes until the tops are lightly golden and a skewer inserted into the centre comes out with a few moist custard crumbs.
8
Cool in the tin for 5 minutes before transferring to a wire rack to finish cooling; the centres should remain soft and custardy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, beaten (50g)
- 1.9 oz55g whole milk
- 1.1 oz30g evaporated milk
- 1.1 oz32g sugar white
- 1.4 oz40g sifted cake flour
- 0.1 oz2g baking powder
- 0.3 oz8g melted butter
- 0.1 oz2g vanilla extract
