Japanese · Dessert
Sakura Cherry Blossom Cupcakes
Delicate Japanese-style vanilla cupcakes studded with chopped pickled sakura cherry blossoms, finished with a tangy cream cheese frosting and a single whole blossom on top. The pickled blossoms bring a subtle salty-sour floral note that cuts through the richness of the butter and cream cheese, making these a popular seasonal treat during Japan's hanami cherry blossom viewing season.
$1
25 minsPrep
19 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
415Calories
4.7gProtein
25.4gFat
42.9gCarbs
24.7gSugar
0.6gFiber
322mgSodium
113mgChol
15.2gSat Fat
89mgPotassium
41mgCalcium
1.3mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sakura Beer (Cherry Blossom Ale)
local
Sakura Tea (Cherry Blossom Brew)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Soak the 12g chopped pickled sakura cherry blossoms in cool water for 10 minutes to reduce saltiness, then drain and pat completely dry on kitchen paper.
3
Sift the 45g cake flour with the 2g baking powder into a small bowl and set aside.
4
In a mixing bowl, beat the 28g softened butter with the 30g sugar using a hand mixer for 2 minutes until pale and fluffy.
5
Add the 25g beaten egg a little at a time, beating well between additions, then mix in the 2g vanilla extract.
6
Fold in the sifted flour mixture in two additions alternating with the 15g milk, mixing just until no streaks remain.
7
Fold through the dried, chopped cherry blossoms, keeping the batter light.
8
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
9
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely, about 30 minutes.
10
For the frosting, beat the 20g softened butter and 25g cream cheese together until smooth, then beat in the 15g powdered sugar until light and fluffy.
11
Spoon the frosting into a piping bag and pipe a swirl onto each cooled cupcake.
12
Top each cupcake with one whole pickled sakura blossom and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Cake Flour, sifted
- 2g2g Baking Powder
- 28g28g Butter, softened
- 30g30g Sugar White
- 25g25g Egg, beaten
- 15g15g Whole Milk
- 12g12g Cherry, finely chopped, from pickled sakura cherry blossoms, rinsed and patted dry
- 2g2g Vanilla Extract
- 20g20g Butter, softened, for frosting, 1
- 25g25g Cream Cheese, softened, for frosting, 1
- 15g15g Sugar White, powdered, for frosting, 1
- 6g6g Cherry, one whole pickled sakura blossom per cupcake, for garnish, 1
