Two sources of previous inspiration collided recently. A lunch at Ozumu introduced me to yuzu and then a couple of weeks later a pass through the Village Market in the Ferry Building turned up a jar of yuzu marmalade. I took it as a sign that a yuzu cupcake was in order.
Yuzu is making its rounds on dessert menus these days often paired with white chocolate. I decided to go the same route. I thought about a third flavor, but wanted to keep this first experiment pretty simple partly because I was taking them to a party with a lot of kids. The yuzu marmalade is quite tart and at least my kid wasn’t a fan. She ate up the rest of the cupcake though. The adults agreed that the yuzu and white chocolate combination was tasty. The white chocolate whipped cream is a light alternative to buttercream when you don’t want something too sweet.
Oh, and I don’t think that I have mentioned that I am on Facebook. If you prefer to get your updates there…
White Vanilla Bean Cupcakes
~18 regular-sized cupcakes / 350 degree oven
1 stick (1/2 cup) butter, room temperature
1-1/2 cups sugar
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 vanilla bean
4 large egg whites
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Whisk together flour, baking powder, and salt in a bowl.
4. Measure out milk and vanilla and mix together. Add the seeds scraped out of 1/2 of a vanilla bean.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. In a separate bowl, beat the egg whites until firm. Fold egg whites gently into the batter until you can see no more streaks.
7. Scoop into cupcake papers about half full. Don’t overfill.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 20-22 minutes until a cake tester comes out clean.
Note: These cupcake will rise some and then shrink back a bit. If you are using regular cupcake papers, the paper shrinks with them. With the firmer cupcake papers I use, they pull from the side. I don’t worry about it too much as it’s not obvious once the frosting is on top.
White Chocolate Whipped Cream from Gourmet Productions
2 cups heavy cream
9 ounces white chocolate, I used Green & Blacks
1 vanilla bean
1. Pour heavy cream into a medium sized bowl and warm over a bain marie (water bath).
2. Split the vanilla bean and add it to the cream.
3. Chop the chocolate and add it to the cream once its steaming. Whisk to melt chocolate.
4. Once smooth remove from the water bath and chill until cold in the refrigerator. Whisk occasionally so a film doesn’t form on top.
5. Whip with a whisk attachment on high speed until for about 3 minutes until it’s frosting consistency.