A tart Yuzu Cupcake for my Older Sister

Meg4Today is my sister’s birthday.  She inspires me in my favourite things: for my fashion paper dolls, she  buys me lots of pretty paper; in Maths, she helps me to get my homework right; in Baking, she gives me ideas for new cupcakes and sometimes bakes with me.

I have created a Yuzu Cupcake for her because she loves yuzu!  Happy Birthday, Meg!

Love, Jo

 

We used & adapted BenjaminWong’s recipes for the cupcakes & glaze from “Cupcakes with Attitude”.

Yuzu Cupcake, (makes about 10-12 cupcakes)

Meg3
Candied yuzu peel (left) and yuzu juice
  • 125g unsalted butter
  • 125g castor sugar
  • 2 eggs
  • 1 pinch of salt
  • 20g candied yuzu peel (cut into small pieces)
  • 125g self-rising flour
  • 2 Tbsp milk
  1. Preheat oven to 180 degrees centigrade.
  2. Line cupcake tray with liners.
  3. Cream the softened butter with the sugar until well-mixed.
  4. Add eggs and beat till well-blended, light & fluffy.
  5. Add salt & yuzu peel.
  6. Fold in flour; stop when batter is well-mixed.
  7. Add milk & mix well.
  8. Spoon batter into cupcake liners till about 3/4 full.
  9. Bake for 20-25 min.
  10. Remove from oven and cool for about 5min before transferring to wire rack.


Meg1Yuzu Glaze

  • 150g icing sugar, sifted
  • 1 Tbsp Yuzu juice
  • warm water
  1. Place icing sugar in a bowl.
  2. Gradually mix in the yuzu juice.
  3. Slowly add a little water, a teaspoon at a time until you reach the right consistency (soft, but not too runny)
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