Tag Archives: citrus

Tangy Lime and Coconut Crumble Bars

Lime & Coconut Low Fodmap Bars_6107_wm_4x5

It can sometimes take a long time to come full circle on a promise.  Sometimes, it can take a full fifteen months before you make good and deliver … *whistles as she looks around aimlessly, avoiding eye contact with the computer screen*.  Remember those yummy Coconut & Lime Bars I posted in October 2011?  I mentioned then that I usually make two kinds. The kind I posted then and a more tangy version, where the lime is the star of the filling.  I kept meaning to post the tangy one … but … ummmm … *looks away again, whistling nervously*

So here I am, fifteen months have flown by, and we’re all of us a little older.  I’m still making lime and coconut bars from time to time, but am finally posting the recipe.    With a bit of luck on my side, I managed to get a few minutes to take some snapshots of said bars before they started to disappear.  Literally.  Two to three minutes :-/  They are popular in this household.  Which is rather flattering, I know, but it was also a little annoying today.   You see, I made them for me this time.  I have gone back to the beginning with a low FODMAP elimination diet as I have had some random flare ups and just wanted to know why.  Having an intolerance to fructose, fructans, and polyols is a harsh restriction on one’s diet (especially when one loves mangoes so much one uses the word in the name of her blog, right?).

Most of the time, I am happy to bake up a storm, knowing I can have a small amount and let others reap the benefit of my labours.  Today, I needed to bake a treat that I could enjoy, due to the frustration of having another food intol fail, despite adhering to strict elimination diet guidelines.  Well, I guess, I may just be reacting to something that others generally tolerate well.  Frustration is a good thing to work off in the kitchen and tomorrow is another day, so the upside of this story is that


These bars are very different to the standard sturdy citrus bar.  The crust is quite soft and thinner than your usual bar.  Much more like a soft pastry crust.  The filling is curd-like in texture and tangy with lime juice and zest.  You don’t have to top it all off with the coconut crumble but it adds another dimension and more texture to the bar, especially as the crust is so thin.  This is more a dessert than a snack bar … fabulous with a dollop of Greek yoghurt, crème fraîche, cream, or ice cream, or just on its own.

The coconut sugar gives the crumble and crust a lovely toffee-like flavour.  You don’t have to use coconut sugar.  If you prefer, this recipe works well with granulated white sugar for the crumble and crust, and icing sugar in the filling.  In truth, that is how this recipe began.  I just made the coconut sugar variation today … looking at the bars when cut, I was reminded of hazel eyes … all green and golden brown.

You can make the coconut crumble topping ahead of time.  Cover and refrigerate it until ready to use.

These bars are gluten-free and low FODMAP, except for anyone with a lactose intolerance, as butter is an ingredient of the crumble and crust layers.  I have suggested coconut butter as a substitute, or use whatever you love best in place of the butter.  They are also tree nut free.

I hope you enjoy these … despite the very very long wait!

Makes 12

Coconut Crumble
25 grams unsalted butter, softened*
15 grams coconut flour
25 grams granulated coconut sugar OR granulated white sugar

110 grams unsalted butter, softened*
75 grams granulated coconut sugar OR granulated white sugar
50 grams coconut flour
1/8 teaspoon salt

*If you are lactose intolerant, substitute coconut oil for the butter.  Make sure the coconut butter is solid at room temperature before using.

Lime Filling
235 grams whole eggs (about 5 x 50g in the shell)
125 grams icing sugar OR granulated coconut sugar
80 millilitres lime juice (about 4 limes)
4 grams lime zest, finely grated (from 4 limes)
30 grams coconut flour
green food colouring (optional)

Coconut Crumble
Rub the butter into the flour until the mixture resembles coarse breadcrumbs.  Stir through the sugar until well combined.  If making ahead, cover and refrigerate until ready to use.

Line a 20cm square cake tin with silicone baking paper.  Use a shallow pan or one with removable sides for easier removal of the bars.  Set aside.

In the bowl of a mixer, beat together the butter and sugar until light and the sugar is dissolved.  Add the coconut flour and salt, and mix until it comes together.  Press the dough into the base of the prepared tin.  Dust your fingers with coconut flour as the dough is soft and slightly sticky.  The crust layer will be quite fine.  You could roll it out but I have found it easier to press into the tin as the dough does not roll out easily as it is quite soft.  Chill for 20 to 30 minutes and preheat the oven to 180℃.

Bake the crust for about 10 minutes, until golden.  Remove from the oven.

Lime Filling
In the bowl of a mixer, whisk together the eggs and sugar (whichever one you use) until light.  Add the lime juice and zest, and the coconut flour.  Whisk until smooth.  The filling is quite fluid.  If you wish to add a little food colouring, do so now.  I don’t add it, but it’s a matter of preference.

Pour the filling over the crust as soon as it comes out of the oven.

Sprinkle the coconut crumble over the top as evenly as possible.

Return to the oven and bake for a further 12 to 15 minutes, until the filling is set.  Remove from the oven and allow to cool in the tin.  You can cut the bars when cool but it is much easier to chill the bars before slicing.  Use a pallet knife to lift them gently off the base of the pan, as the crust is very soft.

Store in an airtight container, in the refrigerator, for up to five days.

Lime & Coconut Low Fodmap Bars_6106_wm_5x7
Lime & Coconut Low Fodmap Bars_6109_wm_1x1


Filed under All Recipe Posts, Bars & Slices, Fruit, Special Diet

Orange & Rosemary Butter Cake

Hello there!  Anyone still around???  I feel like I’ve gone AWOL again.  Would be lovely if I could have this blog as my full-time occupation.  Some of you do the blogger thing full-time out there … what’s the secret???  I’ll figure it out, eventually …  😉

I’m very excited as I’m working with some very talented people to  overhaul this blog and redesign the site!  At last!  The aim is to give it a whole new look and feel that fits with what this blog is all about and separate out the protein cookery section and make it all easier to navigate and a whole bunch of other stuff.   So watch this space, CCMers 😀

Right now, though, I’m thinking oranges.  Why?  It’s not part of the new blog colour scheme, if that’s what you’re thinking.  The reason is that navel oranges are coming back into season here in Australia, specifically Victoria.  We grow awesome oranges locally.   But it irks me that in the warmer months we import Navel oranges because everyone seems to want Navels.  In summer, we have the most wonderful Valencia oranges that always seem to be cast aside, into the shadows, with Navels always getting the limelight.  Or orangelight in this case.  Whatever.   I love using fruit and vegetables in season.  They are so much better – sweeter, juicier, and at their peak nutritionally.  I bought quite a few this week.  Fragrant, perfect, juicy and sweet.  Locally grown Navels, because their season has begun and the Valencias have disappeared.  At least from my local market.

I’ve barely baked anything at all lately aside from essentials like my protein bread.  I’ve simply neglected proper baking altogether.  Working long hours and not having any time out, even on weekends and public holidays, eventually takes its toll.  I’m not fishing for sympathy, mind you.  Just a stress buster.  The other night, I grabbed my apron, and walked purposefully into the kitchen.

“I’m baking a cake.  A proper butter, sugar, eggs, and flour, bona fide cake”, I declared … and so I did.

Of course, there would be oranges.  Given my rosemary bush is just beautiful now and you can smell its fragrance in the garden, I just had to use that too.  Lemon and rosemary are a very common combination in breads and cakes but orange and rosemary is fairly traditional in Italy too.  It smells like heaven … sharp rosemary mixed with the sweetness of the orange … wrapped up in a classic butter cake.

I hope you love this cake.  It’s very simple and a little rustic but rather sophisticated too.  It’s lovely served on its own with a cup of tea or an espresso.  It also makes an interesting dessert, served with a generous dollop of thick Greek yoghurt or créme fraîche.  A few orange segments alongside would not go astray.  Use oranges in season! 🙂


Makes 1 x 18cm – 20cm cake / Serves 8 – 10

150 grams unsalted butter, at room temperature
150 grams sugar
3 large eggs
1 large orange
185 grams plain flour
2 teaspoons baking powder
5 grams / 1 generous tablespoon finely chopped fresh rosemary

Preheat the oven to 180°C.
Line the base and sides of a 18 – 20cm round cake tin with baking paper (unless using the non-stick variety).

Beat the butter and sugar together until light and creamy.  Add the eggs and beat until smooth.  Finely grate the zest of the orange and add to the egg and butter mixture.  Juice the orange and set aside.

Sift the flour and baking powder together.  Add half to the batter and beat until smooth.  Add the orange juice and mix well.  Add the remaining half of the flour and beat until smooth.  Finally, add the chopped rosemary and fold in.

Transfer the batter to the prepared tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.  The top of the cake should be light golden.  Set aside to cool in the tin.

This cake keeps well, stored in an airtight container for several days.  If it lasts that long.


Filed under All Recipe Posts, Cakes, Fruit

Lime & White Rum Truffles

I cannot totally express my joy at spending an evening in my kitchen surrounded by the sight and aromas of sifted cacao and … oh my sweet criollo … melting couverture.  Since my week of chocolate abstinence, I’ve hardly eaten much chocolate.  Well, aside from those scrummy protein truffles, but I won’t count the raw cacao experience with all its bounty of antioxidants.  I’m pretty sure I consumed more chocolate last night than in the entire three weeks earlier.  It had to be done.  There were bowls of ganache and tempered chocolate to clean up, after all.  And quality control taste testing  😉

There’s something special about truffles.  They are undoubtedly the easiest chocolates to make but, like boiling an egg, or making the perfect piece of toast, perfecting a lovely shiny, creamy, and delectable ganache is an exercise in balance and patience, the ratio of chocolate to cream, the quantity of butter, and a little wrist action.

I promised I’d make proper truffles and so I have.   Citrus cocktail flavoured truffles … lime and white rum to be exact.   Badass enough for you?   You’re probably wondering why I didn’t make mango truffles.  Or chilli truffles.  Or chocolate chilli mango truffles.  I have.  I will.  But not today.  Too obvious.  Predictable.

These are just a sprig of mint away from being mojito truffles.   Adding mint to chocolate is lovely but would overpower the lime in these creamy centres and I want the lime to feature.  I love all citrus fruits with chocolate but lime and yuzu are my favourites.    Lime has a special astringent tang that I love with the bitterness of dark chocolate.  But that said, while I’m generally NOT a fan of white chocolate, lime and white chocolate are magic together too.  White chocolate is too sweet for me but the citrus acidity cuts through it nicely.

So what chocolate to use with the lime?  Well, you can use whatever takes your fancy.  I considered using a Valrhona Manjari as it’s got an astringent bite to it, but I went with a Valrhona Araguani instead.  It’s dark and intense but with a nutty smoothness that just screams suave Venezuelan.  Yes, I get a little carried away by chocolate.  More than a little.  A lot.   Short answer … a great match and contrast for the sharpness of lime and rum.    Note that the white rum is optional.  The alcohol is purely in a support role here.  The lime zest is the star attraction.

I tossed half the truffles in cacao and the other half enrobed in more Araguani for a crisp chocolate shell around the creamy ganache centre.  Directions are given for two methods, depending on your level of confidence and skill in working with chocolate.  The results for both are great.  When making truffles, I have always used what I’ve called the Purist’s Method, below.   This is the method I have used this time.  The ganache and resulting truffle centres are much creamier and softer, which I prefer.  Lovely traditional truffles.  In lovely irregular truffle shapes, as they should be.  I’m not a fan of perfect truffle spheres.  What truffle in nature has ever been found to be perfectly spherical?  See my point?  They wouldn’t be truffles, they’d just be chocolate balls.  Marbles.  Whatever.  🙂

The flavouring possibilities for truffles are endless of course and I give a few other citrusy variations below that I love, just to keep with the citrus theme.   I’ve used fresh plain old garden variety limes.  They are particularly good at the moment, with a fragrant and flavourful zest (and lots of juice inside).  You could use kalamansi lime … very trendy, everyone raves about it.  It’s lovely, but the zesty flavour of plain old lime is a thing of beauty too.

I hope you enjoy them as much as I enjoyed making them.  I literally almost burst into song as I worked.

I’ve given two methods for preparing the truffles, below.  Which one you choose to use depends on your preference, confidence and skill in working with chocolate.  Tempering chocolate is not difficult, but even when you’ve had lots of practice, things can still go wrong, if the chocolate doesn’t crystallise correctly, and if it loses its “temper”.  There are a lot of sites on the Internet that give great directions for tempering chocolate.    If you do choose to use the method I prefer (I’ve called it the Purist’s Method), the ganache will remain fairly soft and creamy when set.  This gives you that luscious creamy truffle centre we all adore.  Plus, you can store the truffles airtight, in a cool dry place and they will keep fresh for at least 2 weeks, without the need for refrigeration.   If you use this method, do not be tempted to place the ganache or truffles in the fridge or freezer, even briefly.  The humidity within the refrigerator and freezer will cause condensation and the truffles will spoil at room temperature, when stored.  As soon as you decide to refrigerate or freeze them, you’ve chosen your path!  There’s nothing wrong with using the Refrigerator Method, below, however, and you can still soften the truffles at room temperature before serving.

I didn’t have room on the bench for my marble slab yesterday so I used the seeding method to temper the chocolate for enrobing.  You will need a candy thermometer.  Melt half the chocolate in a heatproof (e.g. Pyrex) bowl over hot water, until smooth.  Add the remaining half of the chocolate and stir it with a spatula until melted.  Continue stirring quite vigorously and check the temperature.  You want the crystals to be small and even so that the chocolate shell will be shiny and snap beautifully, revealing the creamy truffle centre.  Don’t forget to scrape down any chocolate on the sides of the bowl.  It will be ready when the chocolate is around 32℃ for dark couverture.  A degree either side of this is OK.  Keep moving the chocolate with a spatula during the enrobing process to make sure it does not begin to cool down too quickly and set around the edges.

I love zesty citrus flavours with chocolate and citrus cocktail truffles are even better, although these are fabulous with just the citrus.  Some favourite combinations to try:

  • Lemon and Limoncello
  • Orange zest and Grand Marnier, Curacao, or Cointreau
  • Yuzu and Yuzu juice (don’t mess with the amazing yuzu)
  • Lime or Grapefruit and Tequila
  • Lime or Lemon with Malibu

These truffles also work really well with white or milk chocolate.

Makes 60 truffles (halve the recipe for a smaller batch)

380 grams Valrhona Araguani couverture (or your favourite with min 70% cacao)
300 grams cream (35% fat)
finely grated zest of 2 or 3 limes
60 grams butter, diced and softened
50 grams white rum (e.g. Bacardi)

For a sweeter truffle, add 30 grams light flavoured honey (e.g. orange blossom) or maple syrup

175 grams or 350 grams Valrhona Araguani couverture (or your favourite with min 70% cacao)*
unsweetened cacao

* If you wish to enrobe only half the truffles in tempered chocolate, as I did, use the smaller amount of chocolate indicated here.

Chop the couverture into small even pieces and place in a large heatproof bowl.   Heat the cream and lime zest together in a saucepan until it comes to the boil.  If adding honey to sweeten, add it to the cream and zest before placing on the heat.  Remove from the heat and gently pour the cream mixture over the chocolate.  Let sit for 20 seconds.  With a whisk, gently start to stir the truffle mixture from the centre of the bowl.  Continue whisking gently until all the chocolate melts, and the mixture is smooth.  It should still be very warm.  Add the butter and whisk until the ganache is super shiny and smooth.


Nope.  There surely isn’t.  Don’t argue with me.  I’ll just cover my ears and start chanting la-la-la-la-la … 😀

Add the rum to the ganache and whisk until smooth again.  Let the ganache cool, then cover tightly with clingwrap.

Line a large tray with non-stick silicone or parchment paper.

Purist’s Method
When the ganache is cool, cover tightly with clingwrap and set aside in a very cool, dry spot.  I usually leave it on a stand in the hallway, which is one of the coolest spots in the house.    Leave it until the ganache thickens and sets.  You can leave it overnight, if you wish.  When set, the ganache will still be soft.

You will not be forming these into perfect little spheres 🙂

If coating in cacao powder, have ready a plate or bowl with some sifted cacao.  If you wish to enrobe half or all the truffles in chocolate, you will need to temper the chocolate first.

Use two teaspoons to scoop a mound of ganache and form into irregular truffle-like shapes.  Toss in cacao powder or dip in the tempered chocolate using a dipping fork and place gently on the lined tray to set.  For the truffles enrobed in tempered chocolate, set aside in a cool, dry place to set, at or below 18℃, but not in the refrigerator.  Don’t be tempted.  When set, store in an airtight container, with a sheet of parchment between the layers of truffles.  Store at or below 18℃, but not in the refrigerator.  I store the truffles coated in cacao separately.  They will keep fresh for at least two weeks.  If they last that long 😀

Refrigerator Method
When the ganache is cool, cover tightly with clingwrap and place in the refrigerator to set.  When set, the ganache will be firm enough to roll into balls in the palm of your hand.  Dust your hands with cacao to help prevent the ganache from sticking.   Use a teaspoon to scoop out a small amount and roll each into a ball.

If you are coating the truffles in cacao powder, have ready a bowl or plate with some cacao and toss each one in the cacao before placing on a tray lined with silicone paper.  When finished, you can store the truffles in an airtight container in the refrigerator.  I like to place the truffles in even layers with a sheet of parchment between each layer.

If coating some, or all, of the truffles in chocolate, you can choose whether to temper the chocolate first.  As you will be storing them in the refrigerator, it really doesn’t matter, so it’s up to you.  Temper the chocolate or melt it in a heatproof bowl over hot water until smooth.  Dip each truffle into the melted chocolate and place on the lined tray.  When the truffles have been coated in chocolate, you can set the tray in the refrigerator to set.  When set, store the truffles in an airtight container in the refrigerator.

To serve, you can either serve them straight from the fridge (good in summer, I guess) or leave out for 30 minutes to allow the ganache to come to room temperature before serving.  They will be a little softer and more creamy.


Filed under All Recipe Posts, Chocolate, Confectionery, Fruit, Special Diet

Yuzu & White Chocolate Teacake

All that healthy dark chocolatey protein genius had to lead to some wicked white witch madness eventually.

So here we are … in the land of sweet and tangy badness goodness.

I had to stop myself from making yuzu curd again or I know I’d just eat it all.  Not that there’s anything wrong with that … but I made yuzu teacake instead.  Because yuzu is just so fantabulous in cake.  In anything.  I’d also promised I’d make something with white chocolate for my papà and I need something to offset that Milky Bar crazy white chocolate sweetness.  YUZU  😀

Now, white chocolate is possibly my natural born enemy … mostly because there isn’t any actual chocolate in it so it drives me nuts.  All that sugar and dairy to wade through, it’s like where’s the cocoa butter?!?!    But when you add something tart, something astringent, citrusy … WOW.

This teacake has a lovely balance of citrusy yuzu punch and a melt-in-your-mouth sweetness from a little white chocolate in the batter.  With its moist, tender crumb, it really doesn’t need any embellishment.  I just had a little leftover white couverture so I drizzled it over the cake.

Fabulous for a sunny day or to brighten up a dull one 😉

This cake isn’t rocket science so without further ado … make, bake, and enjoy!

Makes 1 x 23 cm ringed cake or 1 x 20 cm round cake

125 grams unsalted butter, softened
125 grams sugar
3 large eggs
175 grams unbleached plain flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
125 millilitres (1/2 cup) yuzu juice*
60 grams white couverture

a little extra white couverture for decoration (optional)

*Yuzu juice is available at most good Japanese or Asian grocery shops.  If you are lucky enough to have fresh yuzu, well, I’m just downright JEALOUS!  Use the juice AND the zest … extra WOW factor.

Preheat the oven to 180℃.  Line the tin with non-stick silicon baking paper.  I would suggest you at least line the base of the ring tin, if using, as this cake will stick to the base otherwise.  Just cut out the round piece to size and cut a hole in the middle.  Grease the sides with a little butter and dust out with a little flour.

Place the butter and sugar into a large bowl and whisk or beat until very pale and fluffy.  I beat it until the sugar was dissolved and the mixture was almost white.  Add the eggs, one at a time, and beat well after each addition.

Sift together the flour, baking powder, and baking soda.  Add half the flour to the batter and beat until smooth.  Add the yuzu juice and beat on low speed until incorporated and the batter is smooth again.  Add the remaining flour and beat well until the batter is smooth and light.

Chop the white couverture as coarsely or finely as you like.  Fold the chocolate into the batter.  If you would rather have white chocolate chips, you can use those instead.

Pour the batter into the prepared tin and bake for about 50 minutes until the cake is risen, golden, and cooked through.  Remove from the oven and allow to cool in the tin.  Gently remove from the tin on to a serving dish or cake stand.

If you wish, drizzle some melted white chocolate over the top.

The cake keeps well for several days if stored, in an airtight container, in a cool, dry place.


Filed under All Recipe Posts, Cakes, Chocolate, Fruit

Yuzu Sunshine Cupcakes … layering flavour like fragrance

I love how you can layer a flavour in a cake in much the same way as you can layer fragrance.  You know, you use the scented bodywash, the matching body lotion and then top it all off with a spritz of the concentrated perfume?  That kind of thing.  Works beautifully with food too, especially cakes and pastries.

We’ve had some gloriously sunny and warm days this week in Melbourne.  Beautiful balmy autumn days to make up for what has been a lacklustre summer this year.  The kind of weather that makes you yearn for something bright and sunny, as you hang on to the last remnants of the season.  This week I’ve also been looking at a lot of cupcake pics and a little voice inside my head started:  It’s been a while since you made cupcakes, Vivi-spice … imagine layering a flavour through a cupcake, like a fragrance … something sunny and bright.   Hey, hang on … yuzu.

Oh come on, you know, the voice of inspiration … not a sudden need for a lithium patch!

I bought a bottle of yuzu juice a while ago, not quite sure what I was going to make with it at the time.  I just wanted to play around and experiment.  It’s rather expensive though so I didn’t want to waste it on any wacky, crazy ideas to which I might suddenly succumb!   An all too likely scenario.  Usually ends in strong language and occasionally tears.   If you are not familiar with it, yuzu is a citrus fruit native to Japan.  It has a lot in common with lemons but I’d say the taste is less sour, much more tangy, and really bright and fresh.  Lemony at first, a little hint of orange lingers?

So these cupcakes are also a little tribute to Japan, at a time when sunshine and cupcakes are probably the furthest things from the minds of most Japanese.

The idea was to layer the flavour, so I incorporated it into the cupcake batter, the yuzu curd, and into the frosting.  Using the fragrance analogy, the yuzu curd is like the concentrated perfume in this cake.  The cake is like the bodywash, lightly scented.  The frosting is like the body lotion, rich with a slightly stronger scent.

I have to say yuzu curd is now my all time FAVOURITE curd EVER.  I love citrus curd that’s not too sweet and really tangy and yuzu delivers in spades, in yuzus even!  If you make nothing else, make the curd.  It’s sunshine and rainbows and butterflies all rolled into one … and tangy!  Happiness.

I made a cream cheese frosting and used the curd in that too.  It’s light, easy to pipe, not too sweet or buttery, and totally delicious.  Because I don’t like to pile frosting on to cupcakes, I had a little left over.  It’s good on its own, eaten with a spoon but would also be great on freshly baked scones or French toast.  Ditto the curd.  Actually the curd would be great with anything.  Really and truly.  I’m putting the leftovers on my toast tomorrow.  I’ll just work a bit harder at the gym later 😀

The cupcakes themselves are super moist.  There’s nothing worse than a dry cupcake relying on its frosting to stop you totally gagging, is there?  The cakes would be great even on their own.   This recipe couldn’t be easier and it’s easily adapted to other citrus flavours, if you can’t find yuzu juice.  I hope you like the way the yuzu flavour runs through all the elements that make up the cake without being overpowering.  It really does taste as though it’s been subtly layered.

Makes 18 cupcakes

Small sugar flowers for decoration – I used white and yellow just because they looked sunny 🙂

Yuzu Cupcakes
220 grams sugar
200 grams unsalted butter, softened
4 eggs
3 tablespoons yuzu juice
220 grams plain flour
3 teaspoons baking powder

Yuzu Curd
4 egg yolks
1/2 cup yuzu juice (strained)
140 grams sugar
150 grams unsalted butter, cut into cubes

Yuzu Frosting
125 grams icing sugar
250 grams cream cheese
80 grams unsalted butter, melted & cooled
3/4 cup Yuzu Curd (recipe above)

To make the cupcakes
Preheat oven to 180C (175C in a fan-forced oven).   Place the sugar and butter into the bowl of a mixer and beat until the sugar is dissolved and the mixture is light.  Add the eggs and yuzu juice and beat until smooth.  Sift the flour and baking powder together, add to the batter mixture and beat until the batter is smooth and light.  Divide the mixture between 18 cupcake liners.  Bake for 20 – 25 minutes until risen and golden.  Remove from the oven and allow to cool on a wire rack before frosting.

To make the curd
Place the egg yolks, sugar, and yuzu juice into a saucepan and mix well.  Stir the mixture over a low to medium heat, until it starts to thicken.  Don’t let the mixture boil.  Reduce the heat if necessary.  When thickened so it coats the back of a spoon, remove from the heat.  It should take about 6 – 8 minutes. Gradually whisk in the butter in three or four batches until the mixture is smooth and shiny.  Pour into a bowl.  Cover with a layer of cling film on the surface of the curd and refrigerate until required.

Reserve 3/4 cup of the curd for the frosting.

When the cupcakes have cooled, fit a small piping bag with a small plain tip and half-fill the bag with curd.  Insert the tip about 2 centimetres into each cupcake and pipe a small amount of curd into each cake (removing the tip from each cupcake as you pipe in the curd).  Set aside, ready for frosting.

To make the frosting
Whisk the cream cheese until smooth.  Sift the icing sugar and add to the cream cheese.  Whisk until the sugar dissolves and the mixture is light and creamy.  Add the chilled yuzu curd and whisk until light.

Whisk the cooled butter until slightly thickened and add it to the cream cheese mixture.  Whisk the frosting until light.  If making ahead, cover and refrigerate until ready to use.  I find it pipes more easily if chilled.

Fit a piping bag with a plain or decorative tip, depending on your preference.  I used a plain one because I prefer it with the flowers on top.  Fill the bag with the frosting and pipe a little frosting on each cupcake.  If you don’t feel confident piping the frosting, just swirl it on to the top of each cupcake with an offset palette knife.

Place a sugared flower on top of each cupcake.  There you have it … sunshine and heaven in fresh and yummy yuzu cupcakes!

The sun disappeared this morning and now it’s cold and raining, with no promise of warm, balmy days in the coming week.   I’m not sure I’m ready to say goodbye to the sun just yet.   At least I have my cupcakes … nom nom!


Filed under All Recipe Posts, Cupcakes, Fruit