Recently I fell in love with anything-steamed haha! Steaming seems easier than baking – especially food like steamed buns and cakes.
Nutella blossoms are small steamed cupcakes with Nutella filling inside. They also usually use ovalette or condensed milk to stabilise the batter while baking. I have omitted the use of these 2 items, for healthier baking, and the steamed Nutella blossoms seemed ok!
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I have chosen to pipe on Hello Kitty and Cinnamon Roll on the cupcakes! Do take note to concentrate the drawings more towards the centre of the cupcake liner, as the cupcakes will expand after steaming.
If you are also using paper liners like me, place the liners into silicone cups or mini muffin tray for support.
MORE MUFFIN RECIPES:
Nutella Blossoms 彩绘蒸鸡蛋糕
Ingredients
Cupcakes
- 1 egg
- 90 g cake or top flour*
- 70 g sugar*
- 50 ml milk
- 1 tsp baking powder
Filling
- Nutella, kaya, jam, etc
Drawing
- 1/4 tsp charcoal powder optional
Instructions
- Place egg and sugar in your mixing bowl. Beat on medium speed for a few mins before switching to high speed to beat the egg mixture till light and fluffy. I beat until ribbon stage 🙂
- Add in milk and mix well. Sift flour and baking powder into the mixture and mix lightly till well combined. You can do so in 2 or 3 batches. If you would like to draw on the nutella blossom like I did, reserve 3/4 tsp of batter in a small bowl. Add in charcoal powder and mix well. Place into piping bag, snip off a small opening for piping.
- Spoon or pipe into cupcake cases half way, add in a dollop of filling, before covering with some more cake batter, till 80% full. Pipe pattern on the top of cake batter if you wish.
- Steam over medium low heat (or medium heat if your steamer is big) for about 7-9 mins.
- Remove from steamer once done and leave to cool.
Notes
Will the texture or taste affect a lot without the stabilizer? As I saw a lot recipes using it.
Hi Si Hui! The stabilizer can help to make the batter stabilize and rise better. But I find that there is not much difference in the texture for myself 🙂 Just ensure you whip the eggs to ribbon stage, that is, when you lift up the whisk, you can make a 8 figure using the batter, which does not disappear quickly.
what is the size and weight of the egg I should be using?
Hi Lauren! Sorry to have missed your comment. You can use egg between 55-60G 🙂
Hi, I followed your recipe but it’s quite heavy and sticky. Not light and fluffy. Any idea why?
Hi there DS! Sorry for my late reply as I had been caught up with work recently. Did you manage to beat the eggs till pale and thick? It should leave some trails on the batter when you lift up the beaters. If it’s heavy, it may be due to the eggs not whipped up, or over-folding of the flour and milk. Let me know more and I’ll see how I can help 🙂
Hi Cheerie,
Can I know if you are using the mixer to mix the milk & flour (low speed) ?
Any advice how to ensure I did not overmix the mixture? Thanks in advance..
Hi Kellie! During mixing of flour, I use a spatula to fold because I was a bit afraid of “flying” flour lol. Using spatula to fold can also minimise overmixing. Simply mix until there’s no trace of white flour left. For me, I add in the flour and mix. When the mixture is slightly dry (ie not totally mixed in), I add in the milk and fold together. There may be small pockets of air bubbles. If there is, just pinch them to make sure it’s air bubbles and not pockets of flour 🙂
Hi Cheerie,
Can I know if you did all with the mixer / hand mix it? And, do you know if I could bake this using halogan convention oven?
Hi there Kellie! Thanks for your comment 🙂 I used the handmixer so it’s easier. You can also use just a whisk to mix manually – might take more time. I have not tried baking it though. If you’re feeling adventurous, you can try that 🙂