Sunday, March 20, 2011

The Journey's Never Really Over: Sushi Cupcakes (With Recipes)

It was brought to my attention that I never put up the recipes and directions for Sushi Cupcakes (thanks Gizelle) so decided to post it for you. Writing this blog brought back the memories I had making these cupcakes. It was time consuming but baking and  making cute cupcakes is seriously my therapy! I remember spending hours and hours to make 50 sushi cupcakes and while I frustrated at times, it was completely satisfying in the end. I like to think of it as art for the soulful baker! Now that I have made these cupcakes once, I know how to make it easier the second time around and for you. Also, I added new pictures for your viewing pleasure. Without further adieu, here it is!

California Roll Cupcakes 

1 box chocolate cake mix, follow directions on box for baking instructions (or make homemade chocolate cupcakes)
1 ounce black food coloring
1 can of vanilla frosting
10 each of orange and green sour gummy worms (any shape is fine)
14 ounces shredded coconut (approximately 5-1/3 cups)
cooking spray
mini cupcake trays

1. Bake cupcakes according to directions on box or make 24 homemade cupcakes. Before pouring battterr into muffin tins, add black food coloring. This will ensure your cupcakes come out dark like nori. Do not use cupcake liners, spray the cupcake pans with cooking/baking spray so cupcakes come out easily and nicely.
2. Combine frosting with 3 cups of coconut (approximately half a bag). Add more coconut if needed to achieve the texture or "look" of rice. Set aside.
3. Cut sour gummy worms in pea sizes (24 of each color)
4. When cupcakes are cooled, use a serrated knife to cut no deeper than the middle of the cupcake along the dotted line shown on the image below.

5. Fill the cupcake with the coconut filling so it is even with the surface of the cupcake as much as possible.
6. Push a pea sized orange and green sour gummy in the center of the cupcake so it embedded in the cupcake and doesn't stick out of the cupcake.


Sashimi Rolls


1 box cake mix, follow directions on box for baking instructions (any flavor)
2 cans of vanilla or cream cheese frosting
candied fish (approximately 24)
14 ounces shredded coconut (approximately 5-1/3 cups)
fondant (dyed black and cut into 1/2 inch strips)

1. Bake cake according to directions on box. Cake can be baked in any pan.
2. Once cake is cooled, crumble the cake in a bowl and add one can of frosting and mix together until frosting is thoroughly mixed into cake. A dough should form, which will make it easily moldable.
3. Mold cake into 3-1/2 x 1-1/2 x 2 inches logs. Honestly, any shape comparable to a bed of rice that sashimi can be placed on.
4. Refrigerate cake molds for at least 30 minutes to firm up.
5. Before taking molds out of fridge, microwave one can of frosting in microwave in increments of 15 seconds until it is liquidy and has a runny texture like melted chocolate. Also, pour coconut onto a plate or in a bowl.
6. Cover cake mold into melted frosting, roll in coconut, and lay on parchment paper. Add a gummy fish on top and lay a strip of black fondant across the width of the sashimi roll.

Enjoy your sushi and don't forget your chopsticks!


Anonymous said...

Those are so cute! The coconut gave great texture. I made some sushi cupcakes too and wanted to share :) Let me know what you think :)

Raquel said...

Thanks Maddy! I think your cupcakes are super cute!

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