New York-based Japanese bakery Kyotofu gave us their recipe for these vanilla and yuzu cupcakes; we finished the frosting with a sprinkling of silver dust. If you have difficulty finding yuzu, lime juice and zest can be substituted.
- Yield: Makes 3 dozen mini cupcakes
Source: Martha Stewart Weddings, Winter 2010
- 1 1/4 cups confectioners' sugar
- 3/4 cup all-purpose flour
- 3/4 cup bread flour (preferably Japanese bread flour)
- 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
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.
Heat white chocolate, butter, and soy milk in a heatproof bowl set over a saucepan of simmering water, just until melted. Let cool.
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.
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.
Shortly before serving, spread vanilla cream onto cupcakes. Dust with silver-leaf sprinkles. Serve.