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.

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Ingredients

Directions

  • 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.

  • 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.

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