Mad about Fusion Cupcakes
I’d be the first to admit that I’m not a huge fan of cupcakes. Given the choice between a cupcake and a slice of cake, I’d invariably go with the slice.
I think it has something to do with the frosting-to-cake ratio and the fact that the few times I’ve made cupcakes, the cake tended to shrink away from the waxy cups, leaving an unsightly gap between cake and cup.
So why did I bake these cupcakes? There were two reasons. One being that it’s the Lunar New Year and the first year ever that my family didn’t make pineapple tarts (dad and mum are away on vacation in Beijing), I couldn’t help but feel that something was missing if I didn’t bake anything for the festive season. The second was a cupcake-related email and blog post by Ivan.
The recipe I chose comes from Cheryl’s The Cupcake Bake Shop. I decided on this particular cupcake because of the Asian elements of green tea and adzuki beans (something in line with the festive season theme) and because of the very pretty photograph of the cupcake’s cross-section in her blog post.
The sis was very skeptical about the flavour combination, especially when I told her about the red bean paste component, but she actually liked the cupcakes when she had them! 
I personally liked the taste and texture of the cupcake. The cupcakes did shrink somewhat, especially the ones that I kept at room temperature and the frosting was slightly grainy, but I felt that the cupcakes turned out great overall. Thanks for generously sharing your very inspiring cupcake recipes, Cheryl!
Note: If you do intend to try the recipe out for yourself, be forewarned the adzuki bean paste is indeed very time-consuming to make as Cheryl already states in her recipe.
February 21st, 2010 at 10:23 pm
Can you please send me the recipe for your blueberry muffins that you posted a while back !!
Thank you.
February 22nd, 2010 at 9:56 am
I am slightly surprised (but pleased as punch) to inspire a bake and a post from you.
Question: what led to the graininess of the frosting? I’ve always wondered about that; too much butterfat?
February 22nd, 2010 at 12:40 pm
Hi Karen….my 1st attempt was a distaster last week. Yesterday I baked again. As in my 1st attempt, the 1st day was burnt and patches of holes. I use 1/4 cup per layer. The final lapis was uneven and undistinct layers. Can you help me?
February 22nd, 2010 at 12:44 pm
Hi Karen….sorri. I was refering to your kuey lapis at http://www.madbaker.net/2008/02/mad-about-kueh-lapis/
February 22nd, 2010 at 8:34 pm
Ivan: It’s the amount of icing sugar. It’s not easy to get butter and sugar to mix smoothly without the addition of any liquid.
Which is why I prefer italian meringue buttercream over the typical American beat-your-butter-till-smooth-and-add-icing-sugar kind of frosting.
Learner: Are you saying that the very bottom layer was burnt or the top layer? For kueh lapis, the very bottom layer tends to be a little browner with some bubbles. Uneven layers: You’re probably not spreading the batter evenly enough and you definitely need to press every layer down with the fondant-smoother-like metal tool and poke holes into each layer before spreading the batter on. Undistinct layers: You’re most likely not baking each layer long enough - each layer should be lightly golden brown.
February 23rd, 2010 at 8:34 am
Thanks Karen…thanks for your time. The bottom layer was burnt with holes. What is a fondant-smoother-like metal too? My lapis so bad cannot take photo to show. I use a 8″x8″x3″ tray and use 1/4 cup per layer. Guess 1/4 cup per layer too little? I enjoy baking the layers. BTW do teach baking?
February 23rd, 2010 at 8:58 am
Learner: Make sure that you are only using the top grill in your oven. The tool is just a flat rectangular piece of metal with a handle attached to one of the flat sides for you to hold on to when you press down on the cake. I usually use just enough batter to cover the previous layer.
I used to teach macarons and decorated cookie classes, but not at the moment (have a full-time job). Happy baking!
February 23rd, 2010 at 1:37 pm
Thanks for your patience. Do you have an email that I can email you, pl.
March 3rd, 2010 at 1:54 am
Beautiful, Karen! My personal favourite (after a gazillion trials), is the Swiss meringue buttercream. But I do agree on the Italian meringue BC, it is gorgeous and silky! I wonder, how do you get that pretty BC swirl in the pics? Is it a particular piping tip?
nikki ^_^
March 4th, 2010 at 12:45 am
Love it!!
March 8th, 2010 at 2:21 am
I just came across your blog and its wonderful! I am now a follower! You have a great blog and your photos are great
I have my own blog too and would love to know what you think!
http://petittreat.blogspot.com/
March 15th, 2010 at 2:36 am
Hi Karen!!
Great cross-section photo! I’m passing along a blogging award to you!
http://www.abakedcreation.com/2010/03/kreativ-blogger-award.html
Sincerely,
Sylvia
March 16th, 2010 at 10:14 pm
Hi Karen, I have just started baking. One query: how do you achieve that frosting on your cupcake that creates a rose-like pattern? Which tip do you use? Thanks!
March 18th, 2010 at 3:22 pm
Hi Karen, I bumped into your website while looking for macaron recipes. I’m also a software developer by day, so I totally appreciate the technicality of your posts : )
March 19th, 2010 at 3:04 am
They looked good from the first photo, but then, I too was worried about the flavor combination.
March 23rd, 2010 at 5:18 am
they look yummy..
April 13th, 2010 at 3:59 am
Love your creations! I was browsing the internet for recipes and came across you website and everything you’ve made looks amazing!
I wanted to ask for the recipe for the mango mousse cake you made! Is there anyway you could email it to me?
Thanks
May 3rd, 2010 at 5:08 am
Hello Karen,
Love your website and mouth watering photos of baked YUMMINESS !
*drools*.
I noticed you have not posted anything yet…and it’s already May. Please post more and hope you get this message.
Can I order some macaroons from you? Its for an aunt’s birthday coming in 2 months time. Where can I email you? I don’t know where.
Hope to hear from you.
thank you.
May 6th, 2010 at 7:55 pm
thanks..…delicious..iam going to prepare it soon..
May 7th, 2010 at 11:32 pm
Karen
I LOVE macaroons and yours look so good, how can I order them? Your order page seems to be no longer in use…..
May 9th, 2010 at 10:24 am
Hi,
I am amazed by your creation.
May I know if you also take orders? I am interested in your chestnut macarons:) How is the order/price like?
I can be contacted at my email above.
Hope to hear from you soon.
Thank you
Kai
May 16th, 2010 at 11:30 am
Love the innards shot; it’s so wonderful and perfect. Like you, I’m not a cupcake fan too but this looks moist and I could imagine the flavour combo would be a hit. Definately have to try this sometime. Thanks for sharing
July 8th, 2010 at 9:52 am
Such a BEAUTIFUL cupcake! How do you frost it like that? teach me teach me!
If you like nice cross-sectioning then you’ll love Annie’s gorgeous and super delicious peanut butter cupcakes.
Her post here:
http://annies-eats.com/2009/11/06/chocolate-peanut-butter-cupcakes/
And my meager attempt from a while back:
http://mrsmultitasker.com/2009/11/14/reeses-in-cake-form/
July 21st, 2010 at 12:01 am
Hi,
Can i know if you teach people to make macaron ? I try to make macarons many times but all were failures. I went to a class at Anna culinary and try to make according to the teacher but it was also unsuccessful. I tried using egg white powder too but again failure… I tried making itailian merigue but the sugar syrup solidify after i pour it in the egg whites, so it is was also unsuccessful. I really want to make macaron and not flat cookie like “things”. Hopefully you can help ? Thank you.
January 10th, 2011 at 6:50 pm
The combination of flavours of this very Japanese inspired cupcake is awesome. I would really love to take a bite of this. Great job!
February 19th, 2011 at 6:44 pm
thanks for the share firstly.
I thinks that this cupcake is amazing…the combination between two style..
in the past, I ever did this cupcakes…but, unfortunately, failed…
I want to make it again as soon as possible