The Opinionated Baker

Not all of us are made of sugar and spice

Take 2 Yuzu! Matcha Yuzu Cupcakes

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This is take 2 of my yuzu cupcake series! If you haven’t seen take 1, you should definitely go and check it out!

Anyway, as I mentioned during take 1 yuzu, I wanted to experiment around with the cupcake base, this is the result of it! 🙂 I think that the slightly bitter taste of the matcha powder goes better with the yuzu. It’s so exotically Japanese that I want to squeal and decorate it with sakura blossoms and stuff… *squeals*

This cupcake is not meant for people whose idea of matcha is heaven and earth jasmine green tea. That is not matcha. Matcha is more grassy(?) than that. 😛

Pictured below: Grassy cupcake.


Okay maybe grassy was not the word for it. But it’s just different. The closest I can come to describing it is the smell of freshly cut grass, but deeper and more provocative.UGH. You just have to try it to decide for yourselves and suggest better descriptive words. 🙂 I also altered the yuzu curd recipe and the cream cheese frosting recipe as well. 🙂

PS: Did you know that Matcha is actually darn good for your health? It does everything from stoping aging, preventing cancer and even makes you happy.


Matcha Yuzu Cupcakes

(Please follow my proportions, the ratio of cupcake to curd is very important.)

Matcha Cupcakes (make 10 cupcakes)

adapted from Joy of Baking 


1/2 cup unsalted butter

2/3 raw sugar

3 large eggs

1 1/2 tsp baking powder

1 1/2 cups all purpose flour

1 tbsp Matcha powder

1/4 tsp salt

1/4 cup low fat milk


Preheat oven to 175 degrees C (i baked at 165 instead as I was using a non stick pan) and line 10 muffin cups with liners

Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.

In a separate bowl, mix flour, baking powder, salt and matcha powder well.

Alternately add flour mixture and milk in three additions, beginning and ending with flour.

Fill muffin cups evenly and bake for 17 to 20 minutes (i took 22 mins) until set and a toothpick inserted in the middle of the cupcakes comes out clean.

Remove from oven and cool on wire rack.

Hollow out a dip in the cupcakes using a spoon. Save the scraps.

Yuzu curd and frosting:

 Yuzu curd:


2 egg yolks

1/4 cup + 1 tbsp yuzu marmalade

70  grams unsalted butter, cut into cubes

1 tbsp sugar


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. Separate the liquid curd from the yuzu fruit bits that were present in the marmalade. Chill. (You can eat the yuzu fruit bits with the matcha scraps from above)

Fill hollow in cupcakes with smooth yuzu curd till level with cupcake top. Use up all of the curd! None should remain.

Yuzu Cream-Cheese Frosting:


125 grams Cream cheese

1/8 cup butter

Icing sugar to taste

1 tsp vanilla essence


Beat cream cheese, vanilla essence, butter and icing sugar till smooth and fluffy.

Frost the cupcakes and enjoy!


Written by Musingsat

April 29, 2011 at 7:14 am

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