The Opinionated Baker

Not all of us are made of sugar and spice

Yuzu Chocolate Cupcakes

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The next few weeks are going to be very exciting. Singapore is holding its next general elections and my generation is going to be voting for the very first time.

Maybe it’s a self-centered point of view but it feels like we are living in a time of change. The rise of social media and the internet have helped to level the political arena. It helps too that Singaporeans are generally well educated and (hopefully) able to make logical macro type decisions that will benefit the country. (or am i just deluding myself?)

Yet, there are still my peers living around me who remain steadfastly apathetic and live with their eyes closed. They are too content with the world that surrounds them. When everything is going well in your life, it becomes easy to forget about the less fortunate who are working harder than ever just to put food on the table, or the ones who fall through the gaps and are forgotten by society.

Be it for the ruling party or the opposition, I hope everyone will vote very carefully because this is a responsibility that should not be undertaken frivolously.

In this climate of severity, the cupcakes that I made this time round feel somewhat more mature than usual. It might be the bitter tang of the yuzu fruit, or the heavy texture of the chocolate cake, but everything about it screams “adult”.

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If you have a chronic sweet tooth and hate chocolate, this is the definitely not the cupcake for you.

The yuzu fruit is a somewhat confused mix of mandarin orange and grapefruit. It is both sour and sweet at the same time and leaves a slightly bitter tang in its wake. Give it a while for your palette to get used to it and fall in love with it like I did.

I managed to pick up a bottle korean yuzu marmalade from NTUC Extra at Ang Mo Kio Hub (the only place I’ve seen it so far) and decided to use it to make these cupcakes. Surprisingly, the yuzu fruit is not very commonly used in baking and I had difficulty finding a recipe to adapt to use. Lots of love to Foodess and ChocolateChilliMango for their recipes which I adapted and combined to form this. 🙂

If i made it again, I think I would try a lighter matcha cupcake base. Although many of my guinea pigs said that the chocolate and the yuzu went very well, others felt that the chocolate overpowered the yuzu flavor which is quite shame. 😦

IMG_9750

Yuzu Chocolate Cupcakes

Chocolate cupcake base:

from Foodess

I’m quite a noob at cake making so to be honest I almost got a heart attack when I finished mixing everything together. The cake batter has the consistency of hot chocolate and I always had this impression that cake batter had to be lumpy and thick…. luckily I trusted Foodess and followed through with the recipe dutifully. It turned out awesomely moist and yummy!

Ingredients:

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water)

Method:

Preheat oven to 350 degrees.

In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.

Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting.

Hollow out a dip in the cupcakes using a spoon, eat the scraps and moan in ecstasy.

Yuzu curd and frosting:

adapted from ChocolateChilliMango

 Yuzu curd:

Ingredients:

2 egg yolks

1/4 cup + 1 tbsp yuzu marmalade

70  grams unsalted butter, cut into cubes

Method:

Cook egg yolks and yuzu marmalade over low heat until it starts to thicken. Don’t let it boil.

Remove from heat and whisk in butter until dissolved. Chill.

Fill hollow in cupcakes with yuzu curd till level with cupcake top.

Yuzu Cream-Cheese Frosting:

Ingredients: 

125 grams Cream cheese

Icing sugar to taste

Method:

Mix the surviving yuzu curd with the cream cheese and add icing sugar to taste.

Frost the cupcakes and enjoy!

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Written by Musingsat

April 24, 2011 at 9:42 am

One Response

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  1. […] is take 2 of my yuzu cupcake series! If you haven’t seen take 1, you should definitely go and check it […]


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