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Flight of The Cupcake

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Flight of the Cupcake
2011-05-28 Desserts
4 73

The Asian flavors of green tea, lychee, and coconut masterfully accented by the subtle spiciness of the ginger icing create an East meets West dessert.

  • Servings: 30


3 oz Butter, at room temperature
5½ oz Sugar
15 oz Salt
5½ oz Whole Eggs
5½ oz Milk
8 oz Cake Flour
2 oz Baking Powder
½ oz Vegetable Oil
1 oz Matcha Powdered Green Tea
2 oz Canned Diced Lychee
1 drop Natural Red Food Coloring
½ oz Desiccated Coconut
Shredded Coconut, for garnish
¼ Vanilla Bean
7 oz Milk
Pinch Salt
2¼ oz Sugar
2 oz Milk
1 Egg Yolk
½ oz Cornstarch
12 oz Butter, cold and diced
2 oz Natural Ginger Extract


Start by creaming the butter, sugar and salt together in a mixer. Add eggs and whip on medium speed, using a paddle, until the volume doubles. Sift flour and baking powder together and add to mixer with milk, then mix until incorporated, but do not over mix. Divide the batter into three bowls. In a small bowl, mix oil and tea to make a paste and fold into one batter. For second batter, dice and pat dry lychee, then fold into batter with a drop of coloring. For last batter, fold in desiccated coconut. Pour batter into small paper cupcake cups, and top coconut cupcakes with shredded coconut. Bake at 350 degrees until done, 7-8 minutes. For the icing, in a small pot, cut vanilla bean lengthwise and scrape. Add pod and seeds, 7 oz milk, salt, and sugar. Bring pot to a boil. In a separate bowl, make a slurry out of two ounces of milk, yolk, and cornstarch. Temper the slurry by adding some of the hot milk, and stirring, then pour slurry into pot and bring to a second boil, stirring constantly. Pour contents of the pot through a strainer, into a mixer, removing the vanilla pod. On medium speed, using a whip, slowly add cold butter until all are incorporated. Increase speed and whip to a fluffy texture. Fold in ginger extract. Serve on the side as a topping for cupcakes.