Mushipan (Japanese Steamed Cupcakes)

Preparation time: 25 minutes
Cooking time: 17 minutes
Makes: 4 small cupcakes


Cake Batter:
100 gcake flour
1 tspbaking powder
30 ggranulated sugar
1QL Omega egg
60 mlwater
1 tbspvegetable oil
Black Batter (For Drawing):
1 tbspplain flour
½ tspsugar
2 tspcocoa
3 tspwater
Few drops blue or green food colouring
Coloured Batter (For Drawing):
1 tbspplain flour (plus extra ¼ - ½ tsp)
½ tspsugar
1 tspwater
Few drops of food colouring


  1. Sift the flour and baking powder together.
  2. In a separate bowl, whisk the egg well and gradually add the sugar.
  3. Add the water and vegetable oil to the egg.
  4. Combine the wet and dry ingredients together.
  5. Pour batter into mini cupcake cups (should fill about 4 cupcake cups).
  6. Steam in simmer for 10 to 15 minutes or until the cupcakes are up.
  7. Meanwhile, make the coloured batters by mixing the ingredients together. Fill into piping bags. When the cupcakes are up, pipe designs on the cupcakes.
  8. Return the cupcakes to the simmer and steam for 2 minutes.


QL Chef Tip:

  • For a quick and convenient snack, omit the piped design and top the mushipan with some black and white sesame seeds.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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