Cupcake Experiment – Persimmon


I have no idea what persimmons are, nor do I know what they taste like plain.  But I saw them at the farmers market and decided they must be good in cupcakes!  The cake turned out really well with an interesting flavor.  Used the icing sparingly so that you could taste it.

Persimmon Cupcakes – makes 24

Cake

  • 3/4 cup dried currants
  • 1/4 cup brandy or whiskey
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1 2/3 cups granulated sugar
  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups persimmon purée
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract

Preheat the oven to 350°F (175°C).

To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.

Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.

Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid. Mix just until everything is moistened; don’t overmix.

Scrape the batter into the prepared tins and bake until a toothpick inserted into the cake comes out clean, about 20 min. Remove from the oven and let cool completely.

Icing

  • 1 cup (2 sticks) unsalted butter, softened

  • 6 to 8 cups confectioners’ sugar

  • 1/2 cup milk

  • 2 teaspoons vanilla extract

Mix butter and sugar until well mixed and light and fluffy.  Slowly beat in milk and vanilla.  Beat on high speed for a few minutes.

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