A new way to cupcake

Cupcakes are finding their way back from being abandoned after the early 21st century cupcake craze sparked by bakeries such as Magnolia Bakery in New York City. What’s not to love? They are individually portioned (making serving a breeze), can be cute as a bug, and offer as many flavor combinations as you can dream up. They bake quickly, usually in less time than the oven needs to preheat. In fact, waiting for the oven to preheat is one of only two drawbacks. The other is that they go from done to bone-dry in seconds.

Chowhound’s Megan Shoop-Volz has the solution to both of these problems: steam your cupcakes on the stovetop. Not only does it save time, but it frees up the oven and results in a deliciously moist cupcake. Steamed cakes are not a new invention, steaming is a tried-and-true technique – but it can be tricky. Shoop-Volz provides a few tips to get the best results.

The biggest issue is that with all of the moisture surrounding the cupcakes, they could become soggy if condensation rains down on top of them as they steam. To avoid this, lay a sheet of parchment or foil over the filled liners to act as an umbrella for the cupcakes. If you don’t have a steamer basket, the article provides links to easy ways to “hack” a steamer basket using equipment you already have.