Coconut Cupcakes with Yuzu Buttercream

Name: Coconut Cupcakes with Yuzu Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 283 grams cups all purpose flour; 3 teaspoons baking powder; 237 milliliters coconut milk, room temperature; 4 larges egg whites; 3 larges eggs, room temperature; 1 teaspoon lemon juice; 1 teaspoons salt; 198 grams cup sugar; 340 grams 1/2 cups unsalted butter, room temperature, cut into 1-in pieces; 3 fl. oz.s yuzu juice

Coconut Cupcakes with Yuzu Buttercream might be just the American recipe you are searching for. One portion of this dish contains around 4g of protein, 19g of fat, and a total of 276 calories. For 50 cents per serving, you get a dessert that serves 18. If you have yuzu juice, baking powder, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin tin with cupcake papers. (you will probably need two).Sift together flour, baking powder, and salt in a small bowl.

Ingredients you will need

Baking Powder

Cupcakes

All Purpose Flour

Salt

Equipment you will use

Muffin Tray

Bowl

Oven

Combine butter and sugar in bowl of a stand mixer. Beat with paddle attachment on medium speed until mixture is light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add in eggs one at a time, letting each one combine fully before adding the next.

Ingredients you will need

Egg

Add in the flour mixture and coconut milk in five alternating additions, starting and ending with the flour.

Ingredients you will need

Coconut Milk

All Purpose Flour

Combine just until the flour is incorporated.Divide batter among prepared muffin tins, filling just below the tops of the papers.

Ingredients you will need

All Purpose Flour

Equipment you will use

Muffin Tray

Bake for 24-30 minutes, until tops are golden brown and a tester inserted in the middle comes out clean.

Equipment you will use

Oven

Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.

Ingredients you will need

Egg Whites

Sugar

Water

Equipment you will use

Bowl

Frying Pan

Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.

Ingredients you will need

Sugar

Equipment you will use

Whisk

Remove mixture from heat and pour into a stand mixer bowl.

Equipment you will use

Stand Mixer

Bowl

Whisk on medium speed for about 5 minutes until the mixture has cooled.Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.

Ingredients you will need

Butter

Cream

Equipment you will use

Whisk

Add in the yuzu and lemon juice and beat until combined.The buttercream is ready to be used.

Ingredients you will need

Lemon Juice

Yuzu

Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.Fill a piping tip fitted with a #6 star tip with the buttercream and pipe onto cupcakes.

Ingredients you will need

Cupcakes

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