I still wish to blog but just that these days it seemed too much effort to do so :p Posting on IG and FB is much faster than having to edit photos on my laptop or PC, and having to think of the topic to write. Haha, I'm simply lazy.
Anyways, today's topic is on YUZU! Yes, my ultimate obsession. I asked around, people who know Yuzu all love Yuzu to bits lol. And like me, besides Yuzu foodstuff such as yuzu tea, yuzu crackers, yuzu cookies, yuzu cakes, they are also into other Yuzu-related merchandise like yuzu lip balm, yuzu shower gel, Yuzu cleanser etc etc =D
I digress :p
Ok, so my family went to Toyko in December and when I saw these gorgeous babies, I simply have to lug them back. Needless to say these couldn't be found in Thailand and even back in SG, they are rare and super expensive. When I saw them at Tsukiji market, I just went crazy and bought a box of L size ones (9 pcs), half a dozen small ones and half a dozen organic ones.
Have been thinking about what to do with these babies, I mean I have to use them up asap while they still look so fresh and plump. In the past years, I've already created a number of recipes using Yuzu, namely Yuzu Marmalade, Yuzu Chiffon Cake, Yuzu Marmalade Yogurt Cake, Yuzu Curd, Yuzu Curd Meringue Cupcake, Yuzu Curd Tart.
So far have already made a few bottles of Yuzu Marmalade and since I've not made cupcakes for a long time and yet to try making Yuzu buttercream, I adapted one of my old recipes to create these delectable mini Yuzu cupcakes with Yuzu buttercream frosting.
I'm so pleased with the results :)
The cupcake itself is moist and tender and good to eat on its own, but even better paired with Yuzu buttercream. The Yuzu buttercream frosting is surprisingly light with the wonderful aroma of yuzu; normally I'm not a fan of buttercream but this buttercream I found myself stealing mouthfuls of it! Sinful I know, but it tastes so yummy!
My recipe yields 20 pieces of mini cupcakes, I ate quite a few myself and gifted the remaining away. And my friends enjoyed the cupcake too, they liked it that they are not too sweet and oh yes the yuzu smelled so heavenly.
So here's sharing the recipes for making the cupcakes as well as the buttercream.
Ingredients for the cupcake include cake flour, baking powder, salt, unsalted butter, caster sugar (rub with yuzu zest), eggs, fresh milk, fresh yuzu juice and yuzu marmalade.
If you don't have fresh yuzu, you can simply use the Korean Citron tea and omit the yuzu zest and yuzu juice. This recipe can also be used for orange or lemon.
For buttercream, I use the Italian meringue method, ingredients are caster sugar, water, egg whites, unsalted butter and yuzu marmalade. Likewise yuzu marmalade can be replaced with Korean Citron tea or orange marmalade. And it's not necessary to use the Italian meringue method, Swiss meringe method works fine too. I have shared several buttercream frosting using Swiss meringue method before, please search for them.
(Makes 20 pcs with 4cm base cases)
* this recipe can be adapted to lemon or orange flavour
- 150g cake flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 115g unsalted butter
- 120g caster sugar
- Zest of 1 large & 1 small fresh yuzu or 2 medium ones (omit if don't have)
- 2 eggs (medium size about 60g)
- 60g fresh milk
- 65g Yuzu marmalade (or Korean Citron Tea)
- 25g fresh Yuzu juice (from 1 large & 1 small fresh yuzu or 2 medium ones, replace with yuzu marmalade if don't have)
- Preheat oven to 180 degree celsius, conventional mode.
- Line the cupcake cases on a baking tray. Set aside.
- Sift cake flour, baking powder and salt together. Set aside.
- Zest the fresh yuzu and rub the yuzu zest into the caster sugar until well-mixed. Set aside.
- Squeeze fresh yuzu juice (reserve the seeds, pulp and peel for making more marmalade).
- Mix fresh milk, yuzu marmalade and fresh yuzu juice. Set aside.
- Add butter and yuzu caster sugar (from 4) into mixing bowl, beat on medium high speed using k-beater until smooth and creamy, about 4 mins. Stop to scrap sides of bowl, beat for another minute.
- Reduce to medium low speed, add eggs gradually and beat till just mixed.
- Add the flour mixture (from 3) in 3 additions, alternating with the yuzu milk mixture (from 6) in 2 additions. Beat till just blended, finish off by removing mixing bowl from mixer, scrap sides of bowl and fold gently.
- Using an ice-cream scoop or spoon, fill batter into the cupcake cases, about 2/3 full.
- Bake at 180 degree celsius, conventional mode, for 15-18 mins (toothpick inserted into the centre comes out clean).
- Remove from oven and let the cupcakes cool completely before frosting.
(makes enough buttercream to frost 2 batches of cupcakes)
- 80g caster sugar
- 20g water
- 75g egg whites (about 2 eggs)
- 200g unsalted butter
- 5-6 tbsp Yuzu marmalade (or Korean Citron tea)
- Add sugar and water into a heavy bottom pot, bring to boil to 118 degree celsius (measure using a candy thermometer).
- When the sugar mixture reaches 100 degree celsius, start whipping the egg whites on medium high speed. *if the egg whites already reaches soft peak and sugar mixture has not reached 118 degree celsius, shift the speed to low and let it continue whipping)
- Once the sugar mixture reaches 118 degree celsius, bring the pot to the mixer, add the sugar syrup very slowly into the egg white. Switch mixer to high speed and whip the mixture till it cools down completely.
- Place the entire mixing bowl into the fridge for a few hours (till temperature reaches less than 10 degree celsius).
- Place the mixing bowl back to the electric mixer, add the cold cubed butter piece by piece and beat at medium high speed, till mixture turns into buttercream and no more liquid.
- Add Yuzu marmalade into the buttercream and whisk till well-incorporated.
- Buttercream frosting is ready to be used. Fit piping bag with star nozzle (I use Wilton 1M), fill buttercream into bag and pipe onto the cupcakes.
As I have more than enough Yuzu buttercream to frost the cupcakes (only made 1 batch of cupcakes), I decided to make a petite 4.5" size cake to use up the buttercream.
Used half quantity of the cupcake recipe above, and the batter is just nice for a 4.5" round cake pan. Bake at 180 degree celsius for about 40-45 mins. Once the cake cools down, slice the cake sideways to make 2 layers. I fill the layers with Yuzu marmalade, frost the whole cake with the leftover Yuzu buttercream and did some simple rose piping using Wilton 1M tip.
The cake wasn't very nicely frosted as I was rushing for time, but still it turned out really yummy! A 4.5" size cake can serve around 4-5 slices of cake. If using full quantity of the cupcake recipe, I reckon it'll be good for a 6" cake.
I still have some yuzu left, what shall I make next? Chiffon cake is definitely a must as it's my favourite. Not sure if I have time to create new recipes as going to be busy with CNY cookies baking soon!
Follow me on my Instagram : dreamersloft17 as I post regularly there now :) Ciao!