MILKMAID steamed vanilla cake and cupcakes
0 Minutes
Preparation Time
40 Minutes
Cooking Time
12
Serving
You will need
- MILKMAID 160g
- Plain flour 250g
- Icing sugar 60g
- Baking powder 2tsp
- Baking soda 2tsp
- oil (sunflower, vegetable or coconut) 160
- Lukewarm milk 240ml
- Vanilla 2tsp
- For the MILKMAID BUTTERCREAM FROSTING
- Softened margarine or butter 250g
- MILKMAID 390g
- Vanilla extract 1tsp
Let’s make it
Step 1
Mix all the dry ingredients in a bowl.
Step 2
In a separate bowl pour in the MILKMAID, the oil, milk and vanilla. Mix well.
Step 3
Gradually add the flour mixture into the liquid mixture. Combine all the ingredients well.
Step 4
Grease an aluminum or iron tray and pour in half of the cake mixture
Step 5
Put a cupcake liner in glass ramekins and divide the batter into the cupcakes liner.
COOKING METHOD:
CAKE
Step 1
Fill a large frying pan or pot with 1 inch of water. Cover the pan with the lid. Cover the lid with a kitchen towel and bring to boil.
Step 2
Transfer the cake tray into the pot. Cover with the lid and let it cook for about 30 to 40 minutes.
Step 3
When the cake will be golden color and the toothpick comes out dry the cake it's ready.
Step 4
Cool down the cake before it’s ready to decorate.
CUPCAKES
Step 1
Fill a large frying pan or pot with 1inch of water. Cover the pan with the lid. Cover the lid with a kitchen towel and bring to boil.
Step 2
Put the glass ramekins in the pot with the boiling water and cover with the lid. Cook on lowest heat for 15 minutes.
Step 3
When the cupcakes become golden in color and the toothpick comes out dry the cupcakes are ready.
Step 4
Cool down the cake before it’s ready to decorate.
FROSTING
Step 1
In a large bowl whip softened margarine or butter until light and fluffy
Step 2
Slowly whip in the MILKMAID and add the vanilla extract until thoroughly mixed in.
Step 3
Slowly whip in the MILKMAID and add the vanilla extract until thoroughly mixed in.
