Virginia Feature: Trompe L’oeil- Sushi Cupcakes
Imagine walking into a dinner party, and seeing spicy tuna rolls and chopsticks on the dessert tray. Then, imagine biting into the sushi rolls and tasting sweet vanilla cake topped with coconut butter cream. Sushi cupcakes are unexpected treats that add an artsy and playful flare to your dessert. It’s a “trompe l’oeil,” or deception of the eye, which adds an element of mischief to the menu.
Years ago, my sister served Sushi Cupcakes at a party. They created quite a stir, as people gathered ‘round, equally puzzled, delighted, and curious, to try a bite. So, I was really excited to recreate these exotic treats with our girls.
With a handful of kid friendly ingredients like candy jellies to give the illusion of raw fish, and dark red fruit roll-ups to mimic seaweed, these mini cupcakes are as fun to decorate as they are to eat. Sushi cupcakes are a perfect party treat. Hope you enjoy!
Inspired by Clare Crespo’s Cookbook: The Secret Life of Food
Ingredients
- 1 Cup - All-Purpose Flour
- 1 Teaspoon - Baking Powder
- 1/8 Teaspoon - Salt
- 3/4 Cup - Unsalted Butter (6 Tablespoons) (Grass-fed)
- 3/4 Cup - Granulated Sugar
- 1 Egg (free range organic)
- 1 Teaspoon - Vanilla Extract
- 1/4 Cup - Milk (grass-fed)
- 1/4 Cup + 1 Tablespoon - Sour Cream (all natural)
- COCONUT BUTTERCREAM FROSTING
- 2 Cups - 10-X pure cane powdered sugar
- 1 Pinch - Salt
- 1 Stick (1/2 cup or 8 tablespoons) - Unsalted Butter (at room temperature and grass-fed)
- 1 Teaspoon - Vanilla Extract
- 1.5 Tablespoons - Milk (grass-fed)
- 2 Cups - Sweetened Shredded Coconut
Method
- Preheat oven to 350 degrees
- In one bowl whisk flour, baking powder, and salt
- In a separate bowl, cream butter and sugar together with a hand mixer. Add in egg, vanilla, milk, and sour cream. Mix on medium speed for about 1 minute
- Combine flour mixture with wet ingredients, then stir until incorporated
- Line miniature muffin tin with mini paper liners, then fill each cup about ¾ full
- Bake for 12-13 minutes, rotating tins half way through to make sure they bake evenly. Once a toothpick comes out clean, they are done
- Remove from oven, place on wire rack, and allow to cool completely before decorating
- ASSEMBLE SUSHI CUPCAKES
- Spoon “Sushi rice” Butter cream on top of cupcakes
- Trim the fruit rollups to the height of the cupcakes. Wrap one fruit roll-up around the side of each cupcake and secure with a toothpick
- Arrange the chopped fruit jellies and candies on the tops
- Roll a ball of frosting into a rectangular shape. Place a candy fish on top and then wrap with a thinly sliced fruit roll up
Additional Info
Leigh
Leigh is a Middle School Teacher of French and a Mom to a busy four year old. She loves to entertain family and friends, and prepare daily dishes for her husband and daughter. Leigh’s meals are often influenced by her mom’s love of cooking. Leigh also creates recipes based on her experiences of living and working in the south of France. She often uses food to provide authentic experiences for her students as well. On Fridays, it’s not uncommon to see her students making crèpes and sampling French “fromage,” as part of their lesson. Always inspired by fresh, local, and seasonal ingredients, Leigh’s dishes are simple, tasty, and always made with her family in mind. Her daughter, now three, is an enthusiastic helper in the kitchen. A lover of mealtime with family and warm summer nights, Leigh is excited to share some of her favorite recipes. Follow Leigh on her Instagram account @arecipeforeveryseason
