Best Steamed Rainbow Cupcakes Recipes
RAINBOW CUPCAKES
Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!
Provided by Cookiemonster
Categories Desserts Cakes White Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
- Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
- Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g
RAINBOW CUPCAKES
Provided by Food Network Kitchen
Time 1h45m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.
- Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.
- Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.
PAU PAU'S STEAMED CUPCAKES (FA GAO)
In cookbook author Kristina Cho's family, you can't celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. "As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you're going to have," she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother's vague directions. "She would be happy to give me the recipe, but she just does everything by feel - she uses a coffee mug as a measuring cup," Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix!
Provided by Food Network
Categories dessert
Time 35m
Yield 10 fa gao
Number Of Ingredients 4
Steps:
- Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers.
- In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)
- Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.
STEAMED RAINBOW LAYER CAKE
Steamed colorful layers of rice batter....the colours are what makes this unique...use pandan essence if screwpine leaves arent available
Provided by tunasushi
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine (A) together and sieve mixture into a large bowl.
- Combine (B) into a pot and bring to a boil. Slowly add to sieved (A) mixture and stir well.
- Divide into 12 equal portions and colour each portion to your liking.
- Get ready a steamer and fill it to the maximum with water. Bring to a rapid boil over high heat.
- Line a 9inch square tin with cling film.
- Pour 1 portion of batter into the tin. Cover and steam over high heat for 5-6 minutes or till no longer sticky. Repeat the method, layering it layer by layer as you go on.
- After the last layer is steamed, steam the entire thing for 20 minutes Remove, let cool and pop out of the tin.
- Cut with a knife wrapped in clingfilm.
- PS: always check there is water in the steamer, especially when you are going to let it steam for the 20 minutes.
- This should be consumed the day it is made as refrigeration ruins its texture.
Nutrition Facts : Calories 201.4, Fat 6.5, SaturatedFat 5.7, Sodium 102.1, Carbohydrate 35.4, Fiber 0.4, Sugar 20.8, Protein 1.6
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