In August, Yuseff and I went back to school shopping for our kids (our respective kids– not ones that we have together; I wasn’t hiding any love-children or anything), and decided to check out the going-out-of-business-sale at Border’s.
Like any good English-major, I bought 9 books. Like any good person-obsessed-with-recipes, 8 of those books were cookbooks.
One treasure that I got was this little book by the owner of The Bleeding Heart Bakery in Chicago, Il:
Sadly (or maybe, luckily), I read the reviews of the book on amazon.com, where I found a lot of people complaining that the recipes don’t produce yummy cupcakes at all! Sure enough, I read some of the recipes and the measurements were– to put it delicately– really freakin’ off.
I didn’t want to doubt the author right off the bat, but I’ve had misadventures in cupcake baking before, and I couldn’t take any chances on a dud recipe.
I wasn’t going to let that stop me, though. You see, the book starts off with some basic cupcakes– like vanilla bean, and devil’s food– and then the wild ‘n’ crazy cupcakes build on those. So, I just went to the internet, found tried-and-true basic cupcakes, and went from there.
So– this cupcake is a Frankenstein of the White-Chocolate Wasabi Cupcakes featured in this book and a super easy, incredibly delicious Vanilla Bean Cupcakes with Strawberry Buttercream from sophistimom.com.
Vanilla Bean Cupcake with White-Chocolate Wasabi Frosting
Step 1: In a food processor– yes, a food processor– combine 1 2/3 cups flour, 1/2 Tsp Baking Powder, 1/4 Tsp Baking Soda, 1/2 Tsp Salt, 1 Cup Sugar, 1 melted stick of butter, 1 egg, 1/4 Cup Sour Cream, 2/4 Cup Milk, 1 1/2 Tsp Vanilla Extract, Scraped Insides of 1 Vanilla Bean. Use the blade attachment for the food processor. Really– you won’t find a cupcake recipe any easier than this. Usually you have dry ingredients in one bowl, liquid in another, and then you’re adding everything at intervals into a stand mixer. With this recipe, you just dump it all in and hit GO!
Step 2: Line a cupcake tin with cupcake liners, and fill each with batter. Then bake in a 350° oven for 15 minutes.
Step 3: Set up a double boiler on the stove and melt 1 Cup White Chocolate Melts. Then stir in 1/4 Cup Powdered Wasabi. For this step, I used white chocolate chips, which I later learned isn’t the same thing. The original plan was to dip the cupcakes into the white-chocolate wasabi glaze and then frost with white-chocolate wasabi buttercream icing, but that didn’t work out so well.
Step 4: Clean out your food processor and get ready to dirty it up again. Add 1 Stick of Butter at Room Temperature, 1/2 Tsp Vanilla Extract, 3 1/2 Cups Powdered Sugar, and 1 Tbsp Heavy Cream. Blend well, then add your White-Chocolate Wasabi Mixture and blend again. If you successfully made a glaze, dip your cupcakes into it and then add the remaining mixture into the icing. Otherwise just go ahead and add it all. This will change the consistency of the icing, so you may need to slowly add in splashes of heavy cream or spoonfuls of powdered sugar to adjust.
Step 5: Frost your cupcakes!
Now– I know what you’re probably thinking: Eww, Wasabi in a cupcake!? But I promise you that these are delicious and the wasabi is subtle. I’d even argue that you could up the wasabi content in the glaze to 1/2 cup, or maybe even bake some into the cupcake batter if you’re feeling adventurous. Yuseff and I polished these off with no problem!