Yuzu Cupcakes *

I have not made this recipe yet.

Makes 20 pcs with 4cm base cases, this recipe can be adapted to lemon or orange flavour.

Ingredients for the cupcakes

150g cake flour
1.5 tsp baking powder
1/2 tsp salt
115g unsalted butter
120g caster sugar
Zest of 1 large & 1 small fresh yuzu or 2 medium ones (omit if don't have)
2 eggs (medium size about 60g)
60g fresh milk
65g Yuzu marmalade (or Korean Citron Tea)
25g fresh Yuzu juice (from 1 large & 1 small fresh yuzu or 2 medium ones, replace with yuzu marmalade if don't have)

Steps

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

Yuzu Buttercream

makes enough 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)

Add sugar and water into a heavy bottom pot, bring to boil to 118 degree celsius (measure using a candy thermometer).
When the sugar mixture reaches 100 degree celsius, start whipping the egg whites on medium high speed. *if the egg whites already reaches soft peak and sugar mixture has not reached 118 degree celsius, shift the speed to low and let it continue whipping)
Once the sugar mixture reaches 118 degree celsius, bring the pot to the mixer, add the sugar syrup very slowly into the egg white. Switch mixer to high speed and whip the mixture till it cools down completely.
Place the entire mixing bowl into the fridge for a few hours (till temperature reaches less than 10 degree celsius).
Place the mixing bowl back to the electric mixer, add the cold cubed butter piece by piece and beat at medium high speed, till mixture turns into buttercream and no more liquid.
Add Yuzu marmalade into the buttercream and whisk till well-incorporated.
Buttercream frosting is ready to be used. Fit piping bag with star nozzle (I use Wilton 1M), fill buttercream into bag and pipe onto the cupcakes.