The cherry blossoms are in full bloom here in Japan! So I decided to make some pink sakura cupcakes. You don’t need sakura powder for this, but you will need the salted sakura! These cupcakes have a bit of a crispy top layer, with a gorgeous fluffy inside. Seriously, I couldn’t stop at just one 😂
🌸🌸 Salty sakura! 🌸🌸
Salt-preserved sakura (Amazon US, $16.99) https://amzn.to/3flS0I4
Salt-preserved sakura (Amazon UK, $12.90) https://amzn.to/3lZqPUv
Pink icing sugar (Amazon US, £7.95) https://amzn.to/3m0bFP1
Pink dusting (Amazon UK, £2.54) https://amzn.to/3fynPO3
Pink food colouring (Amazon UK, £4.07) https://amzn.to/3w9rOGn
Ingredients for six sakura cupcakes:
Cake flour, 90g
Baking powder, 1 tsp
Butter, 60g
Sugar, 100g
Egg, 1
Milk, 60ml
Sakura powder, 2 tsp (substitute for red/pink food colouring)
Salted sakura, 12
Icing sugar as needed (about 2 tsp for 6 cupcakes)
How to make these fluffy cherry blossom cupcakes:
1. Soak 12 sakura flowers in water for 10 minutes.
2. Once soaked, drain and dry on paper towels.
3. Cut up 6 drained flowers, leaving 6 to dry out more for decoration.
4. Preheat your oven to 170℃.
5. Cream butter and sugar for about 3 minutes until light and fluffy (butter at room temperature makes this much easier. Melted butter will result in oily cakes so I wouldn’t recommend the fast route)
6. Add one cold egg to the batter and beat.
7. Add in milk.
8. Add baking powder, sakura powder (if using), and half of the flour. Fold in.
9. Add the remaining flour and fold in.
10. Add cut-up sakura.
11. *Add food colouring now if using instead of sakura powder.
12. Fill cupcake cases roughly 2/3 of the way up, then place on a baking tray and bake for 20 minutes at 170℃. A toothpick should come out clean when they are done.
13. Once cooled, dust with icing sugar and a single dried sakura flower.
If you make these, tag me on Instagram!
*Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You don’t have to, but it will help fund me to bring you more cooking tips and tricks!
Comments