Wheat Germ And Ginger, Wasabi Cream, And Tuna Creme Fraiche Cupcakes
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
44
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 tsp
Baking Powder1 cup
Wheat Germ1 tsp
Ground Ginger (divided)1 pinch
Salt110 g
Unsalted Butter3 cup
Sugar1 tsp
Vanilla Extract4 tbsps
Light Cream450 g
Whipped Cream Cheese450 g
Creme Fraiche1 tsp
Lemon Juice (fresh)Directions:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line a cupcake or muffin pan with 12 regular-size cupcake liners
3
Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl
4
Set the bowl aside
5
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes
6
Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition
7
Turn the mixer to low speed, and add the flour mixture in a steady stream
8
Turn the mixer to medium speed and beat for 2 minutes
9
Slowly add the cream
10
In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks
11
Gently stir into the batter by hand with a spatula until no whites are visible
12
Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes
13
Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack
14
For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl
15
Cover until ready to use
16
For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl
17
Pass the tuna through a hand-held zester to form small ribbons
18
Add the tuna to the creme fraiche and continue mixing
19
Add the lemon juice and mix until an even consistency is reached
20
To assemble: Remove and discard the center of each cooled cupcake using an apple corer
21
Pipe the wasabi filling into each cavity until level with the top of the cake
22
Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture
23
Decorate with 1 wasabi pea placed in the center of the cake