Recipe courtesy of Victoria Donnelly
Show: Cupcake Wars
Episode: LA Kings
Save Recipe Print
Wheat Germ and Ginger, Wasabi Cream, and Tuna Creme Fraiche Cupcakes
Total:
1 hr
Prep:
25 min
Inactive:
5 min
Cook:
30 min
Yield:
12 cupcakes
Level:
Easy
Total:
1 hr
Prep:
25 min
Inactive:
5 min
Cook:
30 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Cupcakes:
Wasabi Cream Filling:
Tuna Creme Fraiche Topping:

Directions

For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.

Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes. Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition. Turn the mixer to low speed, and add the flour mixture in a steady stream. Turn the mixer to medium speed and beat for 2 minutes. Slowly add the cream. In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks. Gently stir into the batter by hand with a spatula until no whites are visible.

Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.

For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl. Cover until ready to use.

For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl. Pass the tuna through a hand-held zester to form small ribbons. Add the tuna to the creme fraiche and continue mixing. Add the lemon juice and mix until an even consistency is reached.

To assemble: Remove and discard the center of each cooled cupcake using an apple corer. Pipe the wasabi filling into each cavity until level with the top of the cake. Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture. Decorate with 1 wasabi pea placed in the center of the cake.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Creamed Peas

Recipe courtesy of The Neelys

Ultimate Ginger Cookie

Recipe courtesy of Ina Garten

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Pappardelle in Saffron Cream

Recipe courtesy of Food Network Kitchen

Chicken Breasts in Tarragon Cream

Recipe courtesy of The Herbfarm Cookbook

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.