Yuzu-Vanilla Cupcakes Recipe
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- Yield Makes 3 dozen mini cupcakes
Ingredients
- 1 1/4 cups confectioners' sugar
- 3/4 cup all-purpose flour
- 3/4 cup bread flour (preferably Japanese bread flour, available at Marukai eStore)
- 1 tablespoon baking powder
- 5 ounces white chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup soy milk
- 4 large eggs
- 1 vanilla bean, scraped
- 1 tablespoon pure vanilla extract
- 3 tablespoons yuzu juice
- 3 tablespoons finely grated yuzu zest
- Shiro-An Vanilla Cream
- Edible silver-leaf sprinkles (Fancy Flours)
Directions
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Preheat oven to 350 degrees. Line three 12-cup mini muffin pans with foil liners. Combine confectioners' sugar, both flours, and baking powder in a medium bowl.
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Heat white chocolate, butter, and soy milk in a heatproof bowl set over a saucepan of simmering water, just until melted. Let cool.
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Place eggs in a mixer bowl, and whisk until thick and foamy. Slowly fold white-chocolate mixture into eggs. Fold in dry ingredients, and then vanilla-bean seeds, vanilla extract, yuzu juice, and zest.
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Divide batter among prepared muffin tins. Bake until golden brown, about 16 minutes. Let cool in pan 10 minutes, then remove cupcakes to a wire rack to cool completely. Keep at room temperature up to 2 days.
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Shortly before serving, spread vanilla cream onto cupcakes. Dust with silver-leaf sprinkles. Serve.
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