Durian Cupcake

Durian the king of all fruits. Rich and creamy. I really dont know how to describe the taste but it sure isn't everyones favorite fruit. Its either you love it or hate it. In the Tan residence 3/4 of us love durian, except for sister Tan. Since father Tan keeps bugging me to make something with durian I decided to try it out today. 

I also decided to try baking with cake flour to see whats the difference in texture. Indeed it results were great! I know self praise is no praise. But I must say these durian cupcakes were awesome! Moist and fluffy. The combination of light cake and creamy durian. OMG. 

Nowadays most of the durians are sold in boxes and not from the durian fruit. Good Stuff!

Smooth.

Simply warms the heart.

Adapted from Cooking matters

Batter makes 8 cupcake.

3/4 cup cake flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

pinch of salt

8 tablespoons unsalted butter, at room temperature

2 large egg whites, at room temperature

1/3 cup milk

1 1/2 teaspoons vanilla extract

1/2 cup durian ( depending on how strong you like the durian taste to be you could add more or less.)

8 teaspoons of durian. ( for adding into each cupcake batter before baking) 

1) Preheat oven to 180 degree celsius. Line the muffin pan with cupcake papers.

2) In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix for a second or two to thoroughly combine the dry ingredients. Add the stick of butter and half of the milk. Mix on medium-high speed for two minutes; the batter will be very fluffy. Scrape down the sides of the bowl with a spatula.

3) Add the egg whites and vanilla to the remaining milk and whisk to combine. With the mixer on low, slowly pour the milk into the batter. Raise speed to medium and mix until just combined. Fold in durian.

4) Pour into muffin pan and add a teaspoon of durian in each muffin before baking. Bake for 20-24 minutes or until an inserted toothpick comes out clean.