Sushi Cupcake Recipe

Posted on: June 7th, 2012

 

Sushi cupcakes? Okay, I didn’t mean real sushi but a cupcake that looks like a sushi. How cute is this? If you want to make it more Korean, try making it look like a kimbap! How fun would this be to serve! This amazing sushi cupcake was created by Pamela Ahn from PamCakes. Here’s the recipe:

Coconut Cupcakes Recipe

  • 2 cups of cake flour (Swan’s Cake Flour)
  • 1 1/4  cups  sugar
  • 1/2 cup of whole buttermilk
  • 1 1/2 stick of unsalted butter
  • 4  eggs
  • 2  teaspoons of baking powder
  • 1/4  teaspoon  salt
  • 1/2  teaspoon of pure vanilla extract
  • 1/2 teaspoon of coconut extract
  • 1  lemon
Separate 4 eggs and set egg whites in a separate bowl.  Using a large mixing bowl combine butter with sugar and beat on low until mixture is fluffy then add in one egg yoke at a time, beating well after each addition.  Shift together flour, baking powder, and salt in a separate medium mixing bowl.  Add in about 1 cup of dry mixture into the large mixing bowl with the butter mixture, then alternate with buttermilk, beating well after each addition.  Alternate flour and buttermilk about 3 times until the mixture is well combined.  Finally mix in extracts and 1 teaspoon of finely grated lemon zest and set aside.  Whisk egg whites to medium peak in a separate bowl.  Then immediately fold whisked egg whites into batter until batter appears fluffy and light.
Preheat oven on 350 degrees and spoon in batter into cupcake sleeves about 1/2 to 2/3 full and bake for approximately 12 minutes.
Cream Cheese Frosting Recipe
  • 2 packages of 8 oz cream cheese
  • 1 stick of unsalted butter
  • 3 cups of powdered sugar
  • 1 teaspoon of fresh squeezed lemon juice
Combine cream cheese and butter at room temperature and beat on medium until smooth and well combined.  Then add in powdered sugar a cup at a time whisking well after each addition and add in lemon juice.  Ensuring that the frosting is smooth and fluffy.
To make coconut cupcake, cooling cupcakes after baked and spread frosting generously on cupcakes then dip into coconut shavings.  Serves approximately 24 cupcakes.  Preparation and decorating approximately 30 mins to 1 hour.

Materials used: Black felt sheets for the seaweed wrap, coconut flakes for the rice look and candy assortments for the sushi pieces.

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