Happy Easter! let's make some Easter treats for our family and friends to bring smiles to everyone's faces :)
Yuzu Citrus Cupcakes
Ingredients
For the Yuzu Citrus/Lemon Cupcakes
160g caster sugar
3 citrus, zest (can substitute with lemon or lime)
150g unsalted butter, softened and diced into cubes
2.5 tsp baking powder
1 tbsp vanilla extract
4 eggs, lightly beaten
220g self-raising flour
290ml buttermilk
For the Yuzu Citrus/Lemon Buttercream
Cadbury mini eggs to decorate
150g unsalted butter, softened
135g sifted icing sugar
50g citrus marmalade from Japanese or Korean store (can substitute with good quality lemon curd)
Method
For the Yuzu Citrus/Lemon Cupcakes
1. Preheat the oven to fan 170°C and grease and line cupcakes cases into 12 holes cupcake tin.
2. Measure the sugar in a small bowl, grate zest into the sugar and let them sit in the bowl for a few mins, this help the sugar to absorb the aromatic essential oils.
3. Cream butter together with the sugar mixture, baking powder and vanilla extract.
4. Slowly pour in the eggs, whisk until light pale and fluffy.
5. Mix in half of flour and half of the buttermilk on low speed, repeat for the remaining half of flour and buttermilk until the mixture is smooth.
6. Fill the cupcake cases to ¾ full with the mixture, bake for 25 mins and a skewer inserted into the middle comes out clean.
7. Leave the cupcakes in the tin to cool for 5 minutes before turning onto a cooling rack.
For the Yuzu Citrus/Lemon Buttercream
1. Cream the butter, and icing sugar for 5 minutes until soft and fluffy.
2. Whisk in the citrus honey or lemon curd until well-combined.
3. Fill the buttercream into a piping bag, pipe it onto the cupcakes with a star nozzle and decorate with Cadbury mini eggs.
Have a great long weekend!
