Thai Steamed Cupcakes (Khanom Pui Fai)
Khanom Pui Fai or Thai steamed cupcakes are one of the most famous desserts served during the Lunar New Year in Thailand. They're sweet, fluffy, and so easy to make! The aromas from the jasmine extract make these cupcakes outstanding.
Ingredients
Cooking Instructions
step 1
Line each cupcake tin with cupcake paper. Then in a steamer pot, add water and bring it to a boil.
step 2
In a medium bowl, add Cake Flour (1 1/2 cups) and Baking Powder (1/2 tsp). Whisk to combine.
step 3
In a large bowl, add Farmhouse Eggs® Large Brown Eggs (2). Use a hand mixer on high speed to beat the egg until fluffy about 3 minutes.
step 4
Gradually add Granulated Sugar (1 cup) while beating on high speed until the mixture become thicker for about 3 minutes. Make sure to use a rubber spatula to scrape the side into the mixture.
step 5
Add Vanilla Extract (1/2 tsp), Lime (1), Water (3 1/3 Tbsp), and Milk (3 1/3 Tbsp). Beat until just combined.
step 6
Into the wet mixture, sift in the dry mixture. Use a hand mixer on low speed to mix until combined for about 2 minutes. Make sure to use a rubber spatula to scrape the side into the mixture.
step 7
Add Red Food Coloring (4 drops). Then use a spatula to mix the batter until the color is even.
step 8
Evenly pour the batter into cupcake tins. Dip a toothpick in lime juice and draw a cross on the top part of the cupcake.
step 9
Place the cupcake on the steamer insert and transfer it to the pot of boiling water. Then reduce the heat to medium-low, making sure not to bring it to a boil otherwise your cupcake will be soaked with water. Cover with a lid and Cook for 10-15 minutes or until the toothpick comes out clean.
step 10
Once cooked, transfer the cupcake out from the tin to a wire rack to cool down completely.
step 11
Serve them as a dessert in your Lunar New Year feast.
