- 2 cups cake flour- 2 tsp baking powder- 2 large eggs , at room temperature- 3/4 cup superfine sugar + 2 Tbsp for sugar X's- 1 tsp vanilla extract- 1/4 cup vegetable oil- 1/2 cup coconut soda or other carbonated beverage

PREPARE THE MOLDS AND STEAMER1. Line 8 silicone baking cups with paper liners.2. Fill a steamer bottom halfway with water. Cover with a lid and bring to boil over High heat. Continue with the next steps while the water heats up.MAKING THE BATTER1. Sift together the cake flour and baking powder.2. Add the eggs into the bowl of a stand mixer. Beat the eggs on Low speed gradually increasing to Medium speed (Speed 5 on the KitchenAid stand mixer) for the first minute.3. Gradually add the fine sugar, 1 Tbsp every 20 seconds, while beating the eggs on Medium Speed (Speed 5 on the KitchenAid stand mixer). The mixture should get thick and turn pale yellow. (This step take about 5 minutes.)4. Add the vanilla extract and vegetable oil. Mix on Low speed (Speed 2 on the KitchenAid stand mixer) for 30 seconds to incorporate these ingredients.5. Gradually add the sifted cake flour and baking powder mixture while mixing on Low speed. Alternate adding the flour mixture with some coconut soda. (This step takes about 3 minutes. Do not over-mix the batter which may make the cupcakes dense and chewy.)6. Remove the wire whisk. Scrape down the bowl. Mix in the remaining dry ingredients by hand using a spatula.7. Transfer the batter into the prepared baking cups, filling each almost full. Leave about 1/4 inch gap from the top of the liner.8. Sprinkle sugar on top of the cupcakes making an X. (This will bloom the cupcakes into 4 segments.)STEAMING THE CUPCAKES1. Transfer the cupcakes into a steamer tray.2. Place the steamer tray over vigorously boiling water and cover with a lid. Steam over High heat for 1 minute. Reduce the heat to Medium and steam for 15-18 minutes.3. After 8 minutes of steaming, quickly remove the lid, wipe the lid dry and cover the steamer again. Steam for the remaining time. Check the cupcakes are done by inserting a toothpick. If no batter sticks to the toothpick, the cupcakes are done.4. Turn off the heat and keep the lid on. Let the cupcakes rest for 5 minutes. (This gradual cooling prevents the cupcakes from shrinking.)5. Enjoy the cupcakes freshly steamed!6. Cover and store the cupcakes at room temperature for up to 2 days. After this time, store in the fridge for up to 2 weeks. Freeze for up to 3 months. To enjoy again, warm in the microwave for 15-30 seconds.