Baking Recipes For Fun

I still wish to blog but just that lately it appeared a lot effort to do so :p Posting on IG and FB is way quicker than having to edit pictures on my laptop computer or Pc, and having to think of the subject to write down. Haha, I'm merely lazy.

Anyways, in the present day's topic is on YUZU! And like me, apart from Yuzu foodstuff reminiscent of yuzu tea, yuzu crackers, yuzu cookies, yuzu cakes, they're additionally into different Yuzu-related merchandise like yuzu lip balm, yuzu shower gel, Yuzu cleanser etc and many others =D Yes, my ultimate obsession. I asked round, individuals who know Yuzu all love Yuzu to bits lol.

I digress :p

Ok, so my household went to Toyko in December and once i saw these gorgeous babies, I merely need to lug them back. For sure these couldn't be present in Thailand and even back in SG, they are uncommon and tremendous expensive. When i noticed them at Tsukiji market, I just went crazy and purchased a box of L measurement ones (9 pcs), half a dozen small ones and half a dozen organic ones.

Have been fascinated by what to do with these infants, I imply I have to make use of them up asap whereas they still look so contemporary and plump. In the past years, I've already created numerous recipes using Yuzu, specifically Yuzu Marmalade, Yuzu Chiffon Cake, Yuzu Marmalade Yogurt Cake, Yuzu Curd, Yuzu Curd Meringue Cupcake, Yuzu Curd Tart.

Up to now have already made a number of bottles of Yuzu Marmalade and since I've not made cupcakes for a very long time and yet to try making Yuzu buttercream, I adapted one in every of my previous recipes to create these delectable mini Yuzu cupcakes with Yuzu buttercream frosting.

I'm so happy with the results :)

The cupcake itself is moist and tender and good to eat by itself, however even better paired with Yuzu buttercream. Sinful I know, but it tastes so yummy! The Yuzu buttercream frosting is surprisingly mild with the wonderful aroma of yuzu; normally I'm not a fan of buttercream but this buttercream I found myself stealing mouthfuls of it!

My recipe yields 20 items of mini cupcakes, I ate fairly a number of myself and gifted the remaining away. And my mates loved the cupcake too, they appreciated it that they aren't too candy and oh yes the yuzu smelled so heavenly.

So here's sharing the recipes for making the cupcakes as well because the buttercream.

Ingredients for the cupcake embrace cake flour, baking powder, salt, unsalted butter, caster sugar (rub with yuzu zest), eggs, fresh milk, fresh yuzu juice and yuzu marmalade.

If you don't have recent yuzu, you may simply use the Korean Citron tea and omit the yuzu zest and yuzu juice. This recipe can be used for orange or lemon.

For buttercream, I exploit the Italian meringue method, components are caster sugar, water, egg whites, unsalted butter and yuzu marmalade. I have shared several buttercream frosting using Swiss meringue method earlier than, please seek for them. And it's not essential to make use of the Italian meringue method, Swiss meringe methodology works fine too. Likewise yuzu marmalade can be replaced with Korean Citron tea or orange marmalade.

Yuzu Cupcakes
(Makes 20 pcs with 4cm base instances)
* this recipe can be adapted to lemon or orange flavour

Yuzu cupcake
- 150g cake flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 115g unsalted butter
- 120g caster sugar
- Zest of 1 massive & 1 small fresh yuzu or 2 medium ones (omit if do not have)
- 2 eggs (medium dimension about 60g)
- 60g fresh milk
- 65g Yuzu marmalade (or Korean Citron Tea)
- 25g recent Yuzu juice (from 1 giant & 1 small fresh yuzu or 2 medium ones, exchange with yuzu marmalade if haven't got)

1. Preheat oven to 180 degree celsius, typical mode. Beat until simply blended, finish off by removing mixing bowl from mixer, scrap sides of bowl and fold gently. 9. Add the flour mixture (from 3) in three additions, alternating with the yuzu milk mixture (from 6) in 2 additions. 8. Reduce to medium low speed, add eggs steadily and beat until just blended. Stop to scrap sides of bowl, beat for another minute. Put aside.
3. Sift cake flour, baking powder and salt together. Set aside.
7. Add butter and yuzu caster sugar (from 4) into mixing bowl, beat on medium high speed using k-beater until easy and creamy, about 4 mins. 12. Remove from oven and let the cupcakes cool utterly before frosting. 10. Using an ice-cream scoop or spoon, fill batter into the cupcake cases, about 2/three full. 11. Bake at 180 diploma celsius, conventional mode, for 15-18 mins (toothpick inserted into the centre comes out clean). 6. Mix recent milk, yuzu marmalade and fresh yuzu juice. Set aside.
4. Zest the recent yuzu and rub the yuzu zest into the caster sugar until nicely-combined. 2. Line the cupcake circumstances on a baking tray. Put aside.
5. Squeeze contemporary yuzu juice (reserve the seeds, pulp and peel for making extra marmalade).

(makes sufficient buttercream to frost 2 batches of cupcakes)
- 80g caster sugar
- 20g water
- 75g egg whites (about 2 eggs)
- 200g unsalted butter
- 5-6 tbsp Yuzu marmalade (or Korean Citron tea)

1. Add sugar and water into a heavy backside pot, bring to boil to 118 degree celsius (measure using a sweet thermometer). *if the egg whites already reaches delicate peak and sugar mixture has not reached 118 diploma celsius, shift the pace to low and let it continue whipping)
3. Once the sugar mixture reaches 118 degree celsius, convey the pot to the mixer, add the sugar syrup very slowly into the egg white. 7. Buttercream frosting is prepared to be used. Fit piping bag with star nozzle (I exploit Wilton 1M), fill buttercream into bag and pipe onto the cupcakes. 6. Add Yuzu marmalade into the buttercream and whisk until effectively-integrated. 2. When the sugar mixture reaches one hundred diploma celsius, start whipping the egg whites on medium excessive velocity. 4. Place your entire mixing bowl into the fridge for a number of hours (till temperature reaches lower than 10 degree celsius).
5. Place the mixing bowl back to the electric mixer, add the chilly cubed butter piece by piece and beat at medium excessive pace, till mixture turns into buttercream and no more liquid. Switch mixer to excessive velocity and whip the mixture until it cools down utterly.

As I have more than sufficient Yuzu buttercream to frost the cupcakes (only made 1 batch of cupcakes), I determined to make a petite 4.5" dimension cake to use up the buttercream.

Used half quantity of the cupcake recipe above, and the batter is just nice for a 4.5" spherical cake pan. Bake at 180 degree celsius for about 40-forty five mins. Once the cake cools down, slice the cake sideways to make 2 layers. I fill the layers with Yuzu marmalade, frost the entire cake with the leftover Yuzu buttercream and did some easy rose piping using Wilton 1M tip.

The cake wasn't very properly frosted as I used to be speeding for time, but nonetheless it turned out really yummy! A 4.5" measurement cake can serve round 4-5 slices of cake. If utilizing full amount of the cupcake recipe, I reckon it will be good for a 6" cake.

I nonetheless have some yuzu left, what shall I make next? Undecided if I've time to create new recipes as going to be busy with CNY cookies baking quickly! Chiffon cake is definitely a should as it is my favorite.