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Tuesday, September 2, 2014

Bánh Bông Lan Mặn (Vietnamese Sausage and Salted Duck Egg Cupcake)

My day has been so hectic since the kiddos are back to school. I thought having a first and third grader this year will give me more time for myself but it seems like I am a lot busier than the previous years. Having two kids in gymnastics and swimming teams, beside other activities really suck up all my energy. Being a stay-at-home mom sure is an over-time job but that's my joy and my privilege to be able to teach my kids and take great care of my family. 

My initial intent was to share a popular, authentic Vietnamese recipe of Canh Chua Cá Bông Lau (Sweet and Sour Catfish Soup), but as I am sitting on the bleachers at gymnastics and blogging, my mouth is salivating at the thought of something freshly baked; so I am sharing a sweet and savory cupcake recipe with you instead. It's called Bánh Bông Lan Mặn -Vietnamese Sausage (Lạp Xưởng) and Salted Duck Egg (Trứng Vịt Muối) Cupcake. I love the creamy texture of this cupcake, filled with the wonderful citrus aroma of orange juice which is accentuated with the orange zest. The flavor is further enhanced by the savory sausage and salted duck egg. For some, this is bound to be an acquired taste.

toasted shredded shrimp, garlic clove and salted chicken egg cupcake

If you are not a fan of salted duck egg, but still want to try this recipe, salted chicken egg would be an alternative. Vietnamese sausages and salted duck eggs were available in my pantry but if you have thit chà bông (dried shredded pork), tôm chấy (toasted shredded shrimp), toasted garlic cloves or laughing cow cream cheese, would make great fillings too.
RECIPE: Bánh Bông Lan Mặn
Make 28 cupcakes

1 1/2 cups Self-Rising Flour
1 1/4 cups All-Purpose Flour
1 cup Unsalted Butter, softened
2 cups Sugar
4 large Eggs, at room temperature
3/4 cup milk
1/4 cup fresh squeezed Orange Juice
2 teaspoons Orange Zest
6 Salted Eggs, Yolks only
2 Vietnamese Sausages (Lạp Xưởng)
Cilantro, for garnish
Line muffin/cupcake tray with cupcake liners.
Preparing Batter

Sift self rising and all purpose flour into a bowl; stir to combine. Set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.

Add the sugar gradually and beat for 2 minutes or until fluffy.

Add the eggs, one at a time, beating well after each addition.

Add flour mixture in three parts, alternating with the milk and orange juice on low speed until the ingredients are incorporated but do not over mix.

Add in the zest to the batter and mix well.

Baking Cupcakes

Spoon the batter into the cupcake liners, filling about 1/4 full .  Add a few pieces of sausages and salted eggs.

Add another layer of the batter, filling it to 3/4 full.  Add another layer of filling.  Garnish with a sprig of cilantro.  

Bake in a 350° oven for 20-25 minutes or until a cake tester comes out clean.

Remove cupcakes from cupcake tray and cool on a wire rack.



  1. Thank you, thank you for posting this wonderful recipe <3

  2. What if I do not have self rising flour? Could I adjust with something else? Thank you!

    1. Self-rising flour is flour with baking powder and salt already added. You can make your own self rising flour by mixing baking powder, salt, and all purpose flour together.
      Here is the recipe to make self rising flour:
      1 cup all-purpose flour
      1 ½ teaspoons baking powder
      1/2 teaspoon salt