Yuzu White Chocolate Cupcake19

Posted by chockylit in General (Sunday September 26, 2010 at 9:51 pm)

white vanilla bean cupcake filled with yuzu marmalade topped with white chocolate whipped cream

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.

yummy ingredients

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.

Assemble
1. Fill the cooled cupcakes using the cone method with yuzu marmalade.
2. Frost.
3. Garnish with what you have on hand. I had some chia seed!

white vanilla bean cupcake filled with yuzu marmalade topped with white chocolate whipped cream

19 comments for Yuzu White Chocolate Cupcake »

  1. that sideshot is absolutely amazing and I love seeing all those vanilla bean flecks.

    Comment by Ryan @ Ryan's Baking Blog — September 26, 2010 @ 10:50 pm

  2. that looks pretty awesome! (:

    Comment by hannah {thepastrykook} — September 26, 2010 @ 11:05 pm

  3. In the cupcake recipe you call for 4 egg whites, but you don’t say when to add (or if they should be beat to peaks first)
    thanks!

    Comment by PauFM — September 26, 2010 @ 11:17 pm

  4. fixed!

    Comment by chockylit — September 27, 2010 @ 3:08 am

  5. the yuzu marmalade was sold out when i went to the ferry building! i have some asian citrus marmalade/tea concentrate which i think might work fine enough, i think it’s a blend of pear, quince, and yuzu.

    do you think you could use yuzu juice in either the batter or frosting?

    Comment by Nicole O. — September 27, 2010 @ 6:35 am

  6. This has to be the most unique cupcake flavor by far, very interesting. Good job!

    Comment by Shannon abdollmohammadi — September 27, 2010 @ 8:02 pm

  7. What a great combination, and the photos are beautiful as always!

    Comment by InTolerant Chef — September 28, 2010 @ 12:22 am

  8. How beautiful. I love the sesame seed rim!

    Comment by Ivy — September 28, 2010 @ 1:04 pm

  9. That cupcake looks delicious! Thanks for sharing it with us :)

    Comment by Margarita — October 1, 2010 @ 10:07 am

  10. oh – absolutely delectable combination. it sounds very lovely. i love the whole presentation too!

    Comment by Ren-Yi Lo — October 1, 2010 @ 10:18 am

  11. Impressed to see you’re using Green & Blacks to bake. I love to use Scharffenberger myself.I’d never heard of Yuzu, thanks for the intro.

    Comment by Jeanna — October 2, 2010 @ 11:33 am

  12. These look wonderful, I love the addition of sesame seeds. This is certainly a unique flavor profile!

    Comment by jodye @ 'scend food — October 3, 2010 @ 12:19 am

  13. Yummy! The side shot makes me craves to eat these cup cakes right now. I probably make this recipe thus weekend. I will have problem with the Yuzu marmalade. It is very difficult to find it here or it is always sold out in the grocery.

    Comment by Rose Gold — October 6, 2010 @ 4:55 pm

  14. This looks melt in your mouth incredible. I’m not a big cupcake fan, but that one looks delicious. And great photos!

    Comment by Rachel@Tasty Thailand — October 9, 2010 @ 5:03 pm

  15. Yummy! This is so mouth watering. I can’t wait to taste and eat plenty of these cup cakes. I will surely try this tomorrow. My hubby surely loves this one. I should add some dark chocolate syrup for adding some flavor.

    Comment by Melanie Big — October 15, 2010 @ 12:17 am

  16. Yumm. I love Yuzu and love your creative cupcake recieps.

    Comment by Sydney — November 29, 2010 @ 3:10 am

  17. I made the white chocolate whipped cream – WOW that’s some intense white chocolate!!! I might cut down on the amount – maybe 6 ounces?

    Comment by Jennifer — December 1, 2010 @ 10:13 pm

  18. The texture of these cupcakes are amazing. Just from the picture, you can see the moisture and the fresh taste of marmalade.

    Great post and I love the recipes!

    Comment by Top Cake Pictures — December 7, 2010 @ 4:07 pm

  19. Thanks for the recipe, definately going in my little brown book :)

    Comment by Novelty Cake — December 10, 2010 @ 3:38 am

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