I love steamed cupcakes! Other than the health factor (no butter is used, just some canola oil is called for in the recipe), Japanese steamed cupcakes (mushipan 蒸しパン) are SO EASY to make! Following my previous attempt at sakura matcha mushipan with azuki beans filling, I tried another variation at a friend’s house – Strawberry mushipan! Oh my, the strawberry mushipan is so super addictive and so YUMS! It was so good that I made it twice over the same weekend 🙂
We got the original recipe from Angie’s blog and adapted it slightly. Do check out the other recipes available at her website! 🙂
For the original recipe, please refer to this link.
The adaptations which we made were:
– Double measurements of everything as we were making a bigger batch for a friend’s tea party
– Substitute all-purpose flour with cake flour (the cupcakes somehow turn out softer with cake flour which was the way we liked it)
– More mashed strawberries (can’t recall how much we used, but we mashed up maybe around 10 strawberries?)
– Added finely chopped strawberry bits to the batter as it enhanced the texture of every bite, and also increased the intensity of the strawberry flavor
Well… it was a beautiful Friday night after work and to celebrate the start of a perfect weekend, we popped a sweet bubbly and had a few drinks before we started chopping and mashing strawberries. Life’s good…
Our steamer was tiny (T.T) !! We had to steam the cupcakes in many different batches. No worries, as we still had some drinks and 1 friend was really entertained with candy crush.
(What’s with the candy crush craze? And please don’t send me any more candy crush invites through Facebook T.T …. I ain’t crushing any candies for now and forever)
First batch of strawberry mushipan (いちご蒸しパン) out! Plain looking but it is seriously very delicious!
Do try this recipe! I could devour a couple straight out from the steamer… a testament to how delicious this plain looking steamed cupcake is! 🙂