The batter is very soft and the buns will expand double in size, the cupcake cases need to be strong enough to support. Otherwise you won’t get the cupcake shape. If the cases that you use are not strong, place them in ramekins or teacups.  If you don’t mind the shape of the buns, don’t worry about it.


Makes

6 to 8 Buns

Ingredients

1/2 to 1 Carrot *about 100g, grated finely
2 tablespoons Brown Sugar *OR White Sugar
20g Butter *melted
*If you use Unsalted Butter, add 1 pinch of Salt.
1 Egg
1/2 cup Milk
1 cup Self-Raising Flour
1 teaspoon Vanilla Extract

Method
  1. Place all ingredients in a large bowl and mix well to make the batter.
  2. Place some cupcake cases in steamer and spoon the mixture into the cases. It might be difficult to cook all the buns at once. My steamer is small and only 3 cupcake cases fit in.
  3. *Note: The batter is very soft and the buns will expand double in size, the cupcake cases need to be strong enough to support. Otherwise you won’t get the cupcake shape. If the cases that you use are not strong, place them in ramekins or teacups.
  4. Pour water into the steamer pan and bring to the boil over high heat. Place the steamer that contains the cupcake cases filled with batter over the steaming pan, cover with lid and cook for 15 minutes.
  5. Repeat with remaining buns. Serve warm or cold.