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Ingredients40 m servings 118 cals
Original recipe yields 20 servings (20 cupcakes)
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line 20 small muffin cups or ramekins with paper liners.
- Sift flour and baking soda together in a bowl.
- Beat sugar, egg yolks, egg whites, and vanilla extract with an electric mixer in a separate bowl until very fluffy. Stir the flour mixture and soda in gradually; mix well. Place yellow, green, and red food coloring into 3 separate bowls. Mix about 4 tablespoons of batter into each bowl.
- Fill the muffin cups 3/4-full with the original batter. Drizzle with the yellow, green, and red batters. Carefully place the muffin cups into the steamer. Place a clean kitchen cloth below the lid to prevent steam from dripping onto the cakes. Cook, covered, until tops spring back when pressed, about 20 minutes.
Per Serving: 118 calories; 1.2 g fat; 23.8 g carbohydrates; 2.9 g protein; 51 mg cholesterol; 45 mg sodium. Full nutrition