The story behind this muffin is little G has been on meat and vegetable strike for the past few weeks. She has driven my entire family nuts with all her refusal to eat anything other than bread, noodles and cakes. Most of the time, she would just drink milk instead of eating her food. It's so frustrating trying to feed her when she is one super stubborn little oxen.
Last week my mom baked a batch of vanilla cake and she finished one slice of cake in no time. So there goes the idea of disguising food and veggies in cake from. With her fondness for cupcakes, it worked!
Next time, I will add some vegetable in this muffin.
Beef Cupcakes:
2 eggs
120 ml vegetable oil
1 tbsp honey
1 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
60 ml milk or chicken/vegetable broth
6 slice sukiyaki beef (do not use shabu2 cut because it's too thin)
1 tbsp flour
1/3 cup grated parmaggiano reggiano cheese
Directions:
1. Preheat the oven to 175C/350F
2. Sift flour, baking powder, baking soda and salt into a bowl and set aside.
3. Meanwhile, heat the pan and cook the beef slices half cooked. Let cool and cut in small dice. Put into a bowl and dust with 1 tbsp of flour.
4. Beat eggs and honey until thick, add vegetable oil in small steady stream, mix well.
5. Add the flour mixture a tablespoon at a time. Once you finished adding the flour, add milk or chicken broth, mix well.
6. Fold in the diced beef and 1/2 of the grated cheese, mix well. Fill in cupcake liners 3/4 full and bake in the oven for 25-30 minutes, or until the toothpick inserted come out clean.
For healthier option, you can replace all purpose flour with wholemeal flour.
