Steamed Rose Cupcakes
Ingredients
120g high-protein cake flour
90g plain flour
1 tbsp custard powder
4 tsp double action baking powder
(Sifted together)
Ingredients for mixture:
3 eggs
¾ cup MARIGOLD Evaporated Creamer
230g castor sugar
50g butter, melted
60g sunflower oil
3 tsp rose essence
2 drops of strawberry colouring paste
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Line cupcake tray with paper casing.
Place ingredients for mixture in a jug. Stir mixture until sugar dissolves.
In a large mixing bowl, combine sifted flour mixture with mixed ingredients.
Fill combined mixture into prepared paper casing (half-filled) and steam over high heat for 20 minutes.
While cupcakes are being steamed, the cover should not be opened until the stipulated time, otherwise cupcakes will sink.
