Yuzu-Vanilla cupcakes

By taniaf

can top with vanilla frosting

Ingredients

• 1.25 cups powdered sugar
• 3/4 cup flour
• 3/4 cup bread flour
• 1 tbsp baking powder
• 5 oz white chocolate, chopped
• 1 stick (1/2 cup) butter
• 1/4 cup soy milk
• 4 eggs
• 1 vanilla bean, scraped
• 1 tbsp vanilla extract
• 3 tbsp yuzu juice
• 3 tbsp grated yuzu zest

Details

Servings 3

Preparation

Step 1

Preheat oven to 350. Line mini muffin pans with foil liners.
Combine powdered sugar, both flours, and baking powder in a bowl.
Heat white chocolate, butter and soy milk in a double boiler until just melted, stir until smooth, let cool.
Place eggs in a mixer bowl, and whisk until thick and foamy. Slowly fold in white chocolate mix, then dry ingredients. Add vanilla bean seeds, vanilla extract, yuzu juice and zest. Mix until well blended.
Divide batter into prepared mini muffin tins. Bake 15 minutes. Let cool 10 minutes, then remove from pans and cool completely.
Top with frosting before serving.