Aromatic Mugwort Soboro Cupcakes
Homemade Baking for Special Occasions: Making Mugwort Soboro Cupcakes
Using injeolmi powder, typically for bingsu (shaved ice), I’ve created these soboro mugwort cupcakes! They have an intensely delicious mugwort flavor that’s truly sweet like honey! Let’s bake these healthy, rice-based treats together!
For the Soboro Topping
- 50g unsalted butter, softened
- 20g honey
- 40g cake flour, sifted
- 20g injeolmi powder (for bingsu), sifted
- 20g almond flour, sifted
Cooking Instructions
Step 1
First, let’s prepare the ‘Injeolmi Soboro’ topping for the cupcakes. In a bowl, cream the softened butter (50g) until it resembles mayonnaise, then mix in the honey (20g) until well combined and smooth.
Step 2
Next, add the sifted cake flour (40g), injeolmi powder (20g), and almond flour (20g) to the butter-honey mixture. Gently mix until just combined. Be careful not to overmix, as this can make the topping dense.
Step 3
Use a spatula to cut and fold the ingredients together. Aim for a crumbly, clumpy texture rather than a smooth paste. This will create a wonderfully crisp and flavorful soboro topping after baking.
Step 4
Cover the prepared soboro mixture with plastic wrap or place it in an airtight container and refrigerate. Keeping it cold until the cupcake batter is ready will help it maintain its shape.
Step 5
Now, let’s make the main cupcake batter. In a separate bowl, combine the egg yolks (4) and granulated sugar (40g). Whisk until the sugar is dissolved and the mixture becomes pale ivory and thick.
Step 6
In another bowl, whisk together the vegetable oil (40g), milk (50g), and vanilla extract (2 tsp). This combination adds moisture and enhances the overall flavor profile, while the vanilla helps mask any eggy scent.
Step 7
Gradually add the liquid mixture from step 5 to the egg yolk mixture, whisking after each addition until incorporated. Then, add the sifted cake flour (80g), mugwort powder (10g), and baking powder (2g). Mix gently until just combined, ensuring no lumps remain.
Step 8
Mix until the dry ingredients are just incorporated and the batter is smooth. Overmixing can develop gluten, resulting in a tough cupcake texture, so be gentle.
Step 9
Now it’s time to make the meringue, which will give our cupcakes their light and fluffy texture. In a clean, grease-free bowl, add the egg whites (4) and begin whisking with an electric mixer.
Step 10
As the foam starts to form, gradually add the granulated sugar (40g) in two to three additions, continuing to whisk until stiff, glossy peaks form. The meringue should hold its shape firmly when the whisk is lifted.
Step 11
Gently fold about one-third of the meringue into the egg yolk batter. Use a spatula to cut down through the middle and lift from the bottom, being careful not to deflate the meringue too much.
Step 12
Add the remaining meringue to the batter and continue to fold gently until the batter is a uniform, soft green color. Stop mixing as soon as no white streaks of meringue are visible to maintain maximum fluffiness.
Step 13
Line a muffin tin with paper liners and fill each cup about 70% full with the batter. This allows room for the cupcakes to rise during baking.
Step 14
Sprinkle the chilled injeolmi soboro topping evenly over the batter in each cup. Bake in a preheated oven at 170°C (340°F) for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 15
Voilà! Your delicious mugwort soboro cupcakes are ready! Carefully remove them from the oven and transfer them to a wire rack to cool slightly.
Step 16
These cupcakes are wonderful as they are, but I like to add an extra sprinkle of injeolmi powder on top for an even more pronounced nutty and chewy flavor. The delicate yet deep aroma of mugwort combined with the delightful chewiness of the soboro makes these cupcakes a treat that both children and adults will absolutely enjoy. Happy baking and enjoy your tea time!
