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1
For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
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2
Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl.
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3
Set the bowl aside.
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4
In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes.
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5
Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition.
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6
Turn the mixer to low speed, and add the flour mixture in a steady stream.
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7
Turn the mixer to medium speed and beat for 2 minutes.
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8
Slowly add the cream.
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9
In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks.
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10
Gently stir into the batter by hand with a spatula until no whites are visible.
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11
Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes.
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12
Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
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13
For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl.
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14
Cover until ready to use.
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15
For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl.
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16
Pass the tuna through a hand-held zester to form small ribbons.
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17
Add the tuna to the creme fraiche and continue mixing.
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18
Add the lemon juice and mix until an even consistency is reached.
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19
To assemble: Remove and discard the center of each cooled cupcake using an apple corer.
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20
Pipe the wasabi filling into each cavity until level with the top of the cake.
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21
Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture.
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22
Decorate with 1 wasabi pea placed in the center of the cake.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
