Hello and welcome to my new creation!
Just a little bit of background information, durian is a unique fruit that grows in Southeast Asia (Singapore, Thailand, Indonesia). Not only is it characterized by it’s dangerously thorned armour, but it is most famous for its strong odour.
It is often said that durian smells like hell, but tastes like heaven”
I was inspired to create a durian cupcake recipe because my friend just went back to Thailand and brought me back some durian paste (YAY!). I was thinking, if such a wonderful fruit can be turned into a dessert paste, why can’t it be turned into a cupcake?
*Credits to my mom for cutting it so that it’s picture-perfect! I’m sorry but I’m still too scared to touch the spikes haha 😛
SO, I began contemplating how I would tackle this recipe.
I’m currently taking a graphic design course at school, where we have to create our own brand and draw sketches that relate with it. SUCH A RELEVANT PROJECT.
I was drawing cupcake sketches all weekend, and designing each one so that it targeted one of the 5 senses. Well I guess you can certainly tell which one durian targets haha.
In my original design, I decided to use 4 different textures to depict the versatility of durian. The cupcake has 4 components:
- Light Durian Butter Cream Frosting: Durian puree mixed with whipped cream to give a finishing touch on this fine dessert
- Dense Durian Cake: To bring out the thick flavor of the fruit
- Creamy Durian Custard: Durian puree mixed with other ingredients to form a custard that embodies the creamy texture of durian flesh
- Durian Paste Bottom: The soft but solid form of durian that provides another dimension of texture each bite
However, it was definitely easier drawn than done. It took me 5 batches until I got the recipe right.
After my first batch, I realized that the starchy durian meat + flour just didn’t work out. My cupcakes had the mass of 3 normal cupcakes when they came out, and when I tried to eat them, it was as if I was swallowing a stack of dry soda crackers. Not fun.
So instead of incorporating durian in the cake, I decided to just go with a normal vanilla cake
My second problem was the buttercream icing. Every time I put the pulp in, everything would start separating. It always ended up like a pile of yellow goop in the bowl. The smell of the durian didn’t really help haha.
So I tried cream cheese. CREAM CHEESE WITH DURIAN?! Yes you heard me right! And guess what? IT IS FANTASTIC! TWO OF THE WORLD’S MOST SCRUMPTIOUS INGREDIENTS MIXED TOGETHER!
It was just too good :’)
So I had a lot of fun creating this recipe. I think I spent a little too long with durian today because when my brother came in the house after school, he couldn’t stand the durian-filled air of the house. I guess I just got used to the smell haha.
So thanks for visiting again! I hope you succeed with this recipe. If you decide to tackle the durian cake, please share your recipe with me by commenting below! 😀
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 confectioner’s sugar
1 1/4 tsp vanilla extract
1/4 cup milk
80 mL whipping cream
2 teaspoon instant custard powder
50-70 mL milk
2 teaspoon vanilla
2 tablespoon durian puree
DURIAN CREAM CHEESE FROSTING
8 oz cream cheese
1 cup confectioner’s sugar
2 teaspoon vanilla
2 tablespoon durian puree
1. Preheat oven at 350 degrees Fahrenheit
2. In a large bowl, mix together the flour, baking powder, and salt
3. In a medium bowl, mix together the butter and sugar until well blended
4. Whisk up the eggs and pour them into the butter/sugar mixture. Add the vanilla and beat the mixture until well blended
5. Add the milk into the butter/sugar mixture and beat the mixture until well blended
6. Pour the liquid ingredients into the dry ingredients (large bowl) and beat until no lumps appear
7. Line cupcake pan, and fill the liners ¾ full. Place in the oven for 18-20 minutes, or until the cupcakes pass the toothpick test
8. After the cupcakes are out of the oven, set aside and cool completely
1. Whip the whipping cream with a blender on medium speed until the cream forms a stiff peak. Do NOT over mix
2. In a small bowl, combine the milk, vanilla and custard powder until no lumps appear
3. Pour the milk/custard powder mixture into the whipped cream, and beat until it is even in colour
4. Add durian puree into mixture and mix using a wooden spoon. Do not over mix
*To obtain durian puree, simply mash the durian with the back of a fork until it is as smooth as possible. Don’t worry if you see lumps, because that is just the durian meat itself.
5. Place the mixture in the fridge for 20 minutes
Cream Cheese Frosting:
1. Beat the cream cheese and the sugar until no lumps appear
2. Add the durian puree and vanilla and beat until well incorporated. The frosting will be lumpy because of chunks of durian that cannot be mashed completely
1. Using a sharp knife, cut out the middle of the cupcake, but make sure it doesn’t cut all the way to the bottom
3. Fill the cavity with the custard until you are 1 cm away from the top
4. Cover the cavity with the top part of the cake you cut out
5. Pipe the frosting on top by pointing the tip straight down, pulling up, and releasing later so that you get the tall spike. Now it looks like a durian on the outside, and tastes like durian on the inside! Enjoy!