cupcakerecipe Archives – Koalified Baking (2024)

These honey lemon cupcakes with yuzu swiss meringue buttercream are heavenly – light, refreshing and full of citrus flavour – and the additional homemade honeycomb on top gives you a perfect sweet crunch when you bite into it.

I’ve always wanted to try to make desserts with yuzu because i just find it has a floral, citrus aroma that makes it so special among all the citrus. It might still not be a popular item in western countries, but it has always been part of asian culinary culture, especially in Korea and Japan. Yuzu fruits are not readily available in Australia, and I had been on the search of yuzu puree/juice for a while. That said, feeling exhilarated is probably an understatement the moment i saw it on an asian store’s shelf a couple of weeks ago. In this recipe, the subtle incorporation of lemon and honey is just to complement, if not enhance, the yuzu flavour, which is the hero of these cupcakes.

So I guess I should do a little update of my school life here.

TIME DOES FLY. I am now in the superior level – the third and final stage of my certificate III of Patisserie @ Le Cordon Bleu Sydney. During this term, we are focusing more on marzipan, mousse-based cake and entremets (basically, entremet refers to multi-layer mousse cake of various flavour combination and textures). I used to feel terrified of making entremets as the timing was so tight to complete an entremet within a 3.5-hour practical class and my cakes were usually not frozen solid enough for the final glazing. However, as I got to practise more, I’ve learnt to organise better and work faster in the kitchen and I start to feel more in control of things. The cakes that I share below are two of my favourite entremets made at school. The first one is passionfruit and white chocolate entremet that taste luxurious from top to bottom, and the second one is gianduja entremet bursting with tropical flavours.

Next week, we are going to have a trial of making our own entremet for our final assessment. It’s the time for all students to show what they’ve learnt in the past nine months and I can’t wait to test my ideas and bring my design into life! Enjoy your weekend!

Ingredients:

For the cupcake

• 190g all purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 130g butter, softened
• 80g caster sugar
• 30g honey
• 2 whole eggs, room temperature
• 120ml milk
• 1 tsp vanilla
• 1 lemon, zest of

For the yuzu swiss meringue buttercream

• 150g egg whites (around 5 eggs’ worth)
• 200g caster sugar
• 280g butter, softened and chopped into small cubes
• 3 tbsp yuzu juice
• 1/4 tsp salt

For honey comb

• 300g granulated sugar
• 150g honey
• 80ml water
• 50g golden syrup
• 1 tbsp baking soda

Instructions:

For the honey lemon cupcake

1. Preheat oven to 350°F (175C) . Line pans with cupcake liners.
2. In a mixing bowl, sift and combine flour, baking powder, baking soda and salt. These are your dry ingredients. Set aside.
3. In another mixing bowl, using a hand-held mixer or an electric mixer with a paddle attachment, beat butter, honey, sugar, and lemon zest on medium high speed until creamy and smooth. This will take around 4-5 mins.
4. Add eggs, one at a time, and continue beating for 1 min. Add milk and vanilla. Continue beating for 30 secs.
5. In 3 batches, pour the prepared dry ingredients into the mixture, and gently stir with a spatula until incorporated. Don’t overmix.
6. Fill cupcake liners to nearly full and bake for 18-20 minutes, until a toothpick inserted in the cupcake’s centre comes out clean.

For the yuzu Swiss meringue buttercream

1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C). The sugar should have completely dissolved at this stage.
2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool (this is very important, otherwise the butter you’re about to add it will melt). This will take about 7-10 mins.
3. Turn to medium-low speed, gradually add the softened butter cubes, one at a time, until incorporated. Continue beating until a silky smooth texture is reached. Add yuzu juice and salt, and beat until well combined. Store in refrigerator until ready to use.

For the honeycomb

1. Line a flat, big tray with parchment paper. Set aside until ready to use. And you will need a sugar thermometer.
2. Put sugar, honey, water, and golden syrup in a large saucepan with enough depth. Cook, while stirring continuously with a spatula, on low heat until all sugar dissolves.
3. Increase the heat to medium high and bring to boil. Cook, without stirring, until the syrup reaches 154C on the thermometer. Immediately remove from heat and let the bubbles subside.
4. Add the baking soda and mix thoroughly to let the reaction occur. Many bubbles will form and the mixture will rise so please be careful. Pour the mixture onto the prepared tray and set aside to cool completely.
5. Break the honeycomb to pieces to your preferences.

Assemble

1. Pipe the buttercream on top of each cupcake with your favourite nozzle, and top with honey comb pieces.

I understand that cupcakes don’t appeal to everyone. I get that; the huge pile of buttercream can look quite intimidating if you have had awful experiences of eating overly sweet and dense buttercream sitting on some dry sponge cake before. But I promise you that these coconut lime cupcakes are nothing like that – the swiss coconut buttercream is light in texture while rich in flavour; and thanks to the addition of coconut milk, the cake is incredibly moist and the lime curd inside will definitely give you a little surprise when you bite into it. And don’t forget they are the combination of the two refreshing flavours that make you want to devour it with a glass of gin and tonic in the summertime (or anytime..)!

The idea of making these cupcakes emerged when I saw the coconut lime cupcake by the Scran Line https://www.thescranline.com/coconut-lime-cupcakes. I got especially excited when I happened to have a bunch of limes left in my fridge. This cupcake recipe is modified from my own trusty cupcake recipe. I always prefer to away away from the traditional American buttercream because I simply find it too heavy in texture and taste, and the meringue lightens up the richness of butter brilliantly. I tried to incorporate as many lime and coconut components as possible and the outcome didn’t disappoint me!

It seems that It’s been a while since I last talked about my school life. I just had the first two weeks of school (intermediate level), and we’ve already made a wide variety of pastry/dessert items. I am going to attach the images of my products at the end of this post so you will have a better idea. At this early stage, the difficulty of the items we’re required to make each lesson is not necessarily higher (so far..), but we have to work at a much faster pace to get more things done in the same period of time. I guess the school is gradually trying to get us used to the real working environment where time management is everything.

The other difference between basic and intermediate is that there are more assessments – on the second week, we were assessed on making a roulade with strawberry and cream filling. I don’t have much experience in making roulade and the last time I made one was ages ago, so I was a little nervous. The trickiest part of making a perfect roulade lies in rolling it up well to create the swirl while maintaining the shape and keeping the outer layer intact without any crack. To achieve this, the sponge cake has to be baked properly – if underbaked, it will become too sticky; if overbaked, it will crack. My first roulade during the practice session cracked on the surface. So during the real assessment, I made sure I didn’t overbake my roulade and I would pre-roll it when it’s freshly baked to create the “rolling memories”, a trick that I learnt and mentioned in my Black Sesame Swiss Roll Post before. Luckily, I passed the assessment but I know there were a few flaws that I must correct next time.

We will be making Danish Pastry tomorrow and I am so pumped for it! Hopefully I can share the results with you later. May you all have a good weekend!

Ingredients (make around 15 cupcakes):

For the cupcake

• 190g all-purpose flour
• 50g dessicated coconut
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 115g butter, softened
• 30g coconut oil (or vegetable oil)
• 115g caster sugar
• 2 eggs, room temperature
• 120ml coconut milk
• 1 tsp vanilla

For the buttercream

• 5 egg whites
• 200g caster sugar
• 280g butter, softened and chopped into small cubes
• 2 tbsp coconut milk
• Juice of 1/2 lime
• 1/4 tsp salt

For the lime curd

• Juice and zest of 3 limes
• 5 egg yolks
• 2 whole eggs
• 110g caster sugar
• 60 cold butter, chopped into small cubes

Instructions:

For the cupcake

1. Preheat oven to 350°F (175C) . Line pans with cupcake liners.
2. In a mixing bowl, sift and combine flour, desiccated coconut, baking powder, baking soda and salt. These are your dry ingredients. Set aside.
3. In another mixing bowl, using an electric mixer, beat butter, oil, and sugar on medium high speed until creamy and smooth. This will take around 4-5 mins.
4. Add eggs, one at a time, and continue beating for 1 min. Add coconut milk and vanilla. Continue beating for 30 secs.
5. In 3 batches, pour the prepared dry ingredients into the mixture, and gently stir with a spatula until incorporated. Don’t overmix.
6. Fill cupcake liners to nearly full and bake for 18-20 minutes, until a toothpick inserted in the cupcake’s centre comes out clean.

For the lime curd

1. Prepare a double boiler. Fill a saucepan with 1-1.5 inches high of water and bring it to simmer. Find a heatproof bowl that fits in the saucepan without directly touching the water.
2. Put all ingredients except the butter into the heatproof bowl. Using a whisk, stir the mixture continuously and gently to slowly cook the eggs. The lemon curd is ready when it starts to thicken up. This process will take about 5-7 mins. Remove the bowl from the saucepan.
3. Stir in the cold chopped butter into the mixture. Mix until the butter completely melts. Let cool and store in refrigerator until ready to use.

For the Buttercream

1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C). The sugar should have completely dissolved at this stage.
2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool (this is very important, otherwise the butter you’re about to add it will melt). This will take about 7-10 mins.
3. Turn to medium-low speed, gradually add the softened butter cubes, one at a time, until incorporated. Continue beating until a silky smooth texture is reached. Add coconut milk, lime juice and salt, and beat until well combined. Store in refrigerator until ready to use.

Assembly

1. When the cupcake is cooled to room temperature, use a corer to remove the centre of the cupcake to insert lime curd later.
2. Fill the lime curd into a piping bag with a round tip. Pipe into the cored cupcake until it just starts to ooze out.
3. Pipe the buttercream onto the cupcakes with your favourite piping tip, and sprinkle lime zest and desiccated coconut on top as decoration if desired.

Yum

April 27, 2018June 8, 20184 comments