Steamed Caramel Cupcakes

The school holidays are a good time to encourage the kids into the kitchen to cook. They will love measuring, mixing and baking their own treats. It may make a mess but it will be lots of fun for them and there will be a tasty treat at the end of it to share.

It is also a great way for your kids to spend some time away from the TV and build their confidence in the kitchen. So get your kids in the kitchen to create these tea time treats, perfect for 8-14 year-old to show off their cooking skills.

This recipe yield 35 small cakes. Steam cooking the cakes yields an extremely soft and spongy texture. 

Steamed Caramel Cupcakes

Ingredients

1 cup sugar
1 cup hot water
2 whole eggs
½ cup cooking oil
2 tbsp margarine/butter
2 tbsp sweet condensed milk
1 tsp baking soda/sodium bicarbonate

1½ cup all-purpose flour

Directions

To make the caramel syrup, place the sugar in a small heavy-based saucepan and heat over low heat until the sugar caramelizes and  turns golden brown. Remove the pan from the heat. Pour the hot water onto the caramel (be careful not to get burned as the caramelized sugar will start to splutter).  Return the saucepan to the heat and boil the caramel over low heat for a few minutes until completely melted and a syrup is obtained. Set aside to cool.

Sift the flour and baking soda into a mixing bowl. Put aside.

In a blender, combine the eggs, sweet condensed milk, oil and margarine / butter. Then blend well for about 3 minutes.

Add the cooled caramel into the mixture and blend slightly to mix well.

Pour the liquid mixture into the mixing bowl. Gradually incorporate by stirring gently with a whisk to make a smooth batter.

Spoon the batter into small lightly greased cup, three-quarter full then tap a few times. Steam over high heat for 15 minutes. (do not open the steamer during the steaming process or the cake might collapse). Put the steamed cake on a wire rack to slightly cool down before unmoulding.

If you are using a baking pan then steamed it for 45 minutes.