Mushi-NAPs are a few cupcakes Japanese soft, light and fluffy are surprisingly easy.

You can enjoy them as a breakfast or a snack after school and although it has many versions, today I bring you my two favorite: vanilla and chocolate.

The main difference between these cupcakes and a cupcake is the way in which they are cooked: Mushi-NAPs are done steaming and do not need oven. Its origin goes back to the end of the second world war, when the import of flour in Japan started to become popular and the Japanese began to eat bread cooked in the steam.

The Mushi-bread that most are in Japan are the cheese but I I fell in love with these chocolate and have not stopped until you find a recipe that I liked. They are very easy and quick to prepare and are ideal to make with children at home.

In addition the Mushi-pan freeze very well and we can have them already prepared. So they are soft and fluffy again, just heat them to steam a couple of minutes, but with the easy which are preparing I always the volume newly made.


For the vanilla cupcakes

  • 60 g flour
  • 1 teaspoon of baking powder
  • 1 large egg
  • 2 tablespoons of milk
  • 3 tablespoons sugar
  • 1 tablespoon sunflower oil
  • 1 teaspoon pure vanilla extract
  • a pinch of salt

For the cupcakes of chocolate

  • 60 g flour
  • 1 teaspoon of baking powder
  • 7 g of pure cocoa powder
  • 1 large egg
  • 3 tablespoons milk
  • 3 tablespoons sugar
  • 2 tablespoons sunflower oil
  • 25 g chopped chocolate
  • a pinch of salt


Cover the lid of our cooker steamer with a cloth to avoid getting steamed over cupcakes.

Fill water pan to half. Cover and leave to boil.

In a small bowl, combine the flour and the baking powder, the salt and the sugar mix well

In a medium bowl, mix the egg, milk, sugar and oil until blended.

Dump the bowl of egg in the bowl of flour and mix until it is smooth.

Fill cupcake molds and put them on the pan to steam. Cover and cook for 8 minutes. Check with a toothpick that Baba is well cooked and let cool on a wire rack. Serve hot or at room temperature.

Repeat with the ingredients of the brownies. In a small bowl, put the flour and baking powder, cocoa powder, salt and sugar mix well

In a medium bowl, mix the egg, milk, sugar and oil until blended.

Gradually add to egg mixture, mix cocoa all can be well integrated. Using a knife, chop the chocolate and add it to the mixture.

Fill cupcake molds and put them on the pan to steam. Cover and cook for 12 minutes.

If we are going to make them in thermomix, we turn on the machine in varoma temperature, speed 1 and with the stopper. We make the cupcakes and when we have the stuffed molds we put them in the varoma. We remove the stopper and put the varoma with the cupcakes inside. We cover with a rag and on top with the lid. The rag should not touch the cupcakes but will help catch the extra water droplets. We put speed 2. We scheduled 10 minutes and that's it.

Tips and Tricks

  • You can add a teaspoon of matcha tea to the mix of vanilla, adding a spoonful of milk extra and will obtain a delicious matcha mushis
  • remain well a couple of days, but as they are more rich it is freshly made
  • Time of ' service: 9 minutes
  • Servings: 4 cupcakes of each class
  • Difficulty: easy

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