Blueberry Yogurt Cupcakes
Stylish cupcakes built on a separated-egg sponge cake base, layered with lactic cultured buttercream and fresh blueberries.
Ingredients
Separated-Egg Sponge Cake – Fresh Milk
35 g
Separated-Egg Sponge Cake – Unsalted Butter (melt in a bain-marie until liquefied)
45 g
Separated-Egg Sponge Cake – Egg Yolks
90 g
Separated-Egg Sponge Cake – Fine Granulated Sugar
20 g
Separated-Egg Sponge Cake – Egg Whites
120 g
Separated-Egg Sponge Cake – Fine Granulated Sugar (for whipping egg whites) (add in 3 batches)
60 g
Separated-Egg Sponge Cake – Cake Flour (sift in 3 batches)
90 g
Yogurt Buttercream – Unsalted Butter (softened at room temperature)
160 g
Yogurt Buttercream – Cream Cheese (softened at room temperature)
to taste
Yogurt Buttercream – Powdered Sugar (sifted)
50 g
Yogurt Buttercream – Plain Yogurt
200 g
Decoration – Fresh Blueberries
to taste
Decoration – Mint Leaves
to taste
Instructions
1
Prepare the liquid portion for the separated-egg sponge cake
Place the fresh milk and unsalted butter in the same container and heat over a bain-marie until the butter melts into a liquid. Set aside.
2
Make the yolk batter
Whisk the egg yolks in a bowl, add the fine granulated sugar, and stir with a mixer over a bain-marie until the sugar dissolves. Then beat quickly until the mixture turns pale and thick.
3
Whip the egg whites
Beat the egg whites with an electric mixer until foamy, then add the fine granulated sugar in 3 batches and whip to nearly stiff peaks, forming a smooth, fine meringue that holds a small curl when lifted.
4
Combine the yolk batter and meringue
Add the yolk batter into the meringue and gently fold with a rubber spatula until about 80% combined.
5
Fold in the flour
Sift in the cake flour in 3 batches and gently cut into the batter with a rubber spatula, scraping from the bottom and folding until no dry flour remains.
6
Add the liquid ingredients
Take a small portion of the batter and mix it into the liquid from Step 1, then pour it back into the remaining batter and gently fold together with a spatula.
7
Pipe into paper molds
Transfer the batter into a piping bag and pipe into paper molds, filling each to about 80% full.
8
Bake
Preheat the oven, then bake at 170°C (top heat) / 150°C (bottom heat) for about 20 minutes until cooked through. Cool and set aside.
9
Make the yogurt buttercream
Combine the softened butter and cream cheese with the powdered sugar, first mixing together with a rubber spatula, then whipping quickly with a mixer until pale and fluffy. Gradually add the plain yogurt in small batches into the butter mixture until a yogurt buttercream forms.
10
Assemble and decorate
Transfer the yogurt buttercream into a piping bag and pipe small round dollops vertically on top of the cupcakes in a ring pattern. Top with fresh blueberries and garnish with mint leaves to finish.
