Persimmon Nut Cupcakes with Cream Cheese Frosting

by Michelle on January 14, 2011

Well, I finally made Persimmon Cupcakes and they were outstandingly delicious! Although the batter mixed up a gorgeous soft orange color, the cupcakes baked to a very dark, rich brown. And I frosted them with my favorite Cream Cheese Frosting and sprinkled them with sliced almonds, chopped pecans or pistachios. We all like the cupcakes sprinkled with pecans the best but they all were good!

For years I stayed away from Persimmons. I didn’t know what they were and honestly I thought they were some kind of strange tomato.

But one day I was at my market and a woman was selecting a bag of Persimmons. I wondered over and asked her about how to pick a perfect Persimmon….Now say that 10 times very fast! She showed me a few that were good and a few that were not so good. I selected three Hachiya Persimmons although there was a bin of Fuyu Persimmons, I like the heart shape of the Hachiya. Well at the time I didn’t know that the Hachiya variety is quite astringent and if eaten before it’s totally ripe, it will cause your mouth to numb. Don’t ask me how I know this!

It took some time, at least a week for my Hachiya Persimmons to ripen. But finally they were ready and I proceeded to make my cupcakes. Now I like my cupcakes light and fluffy. And adding fruit pulp will sometimes make the batter heavy and the cupcake will bake up rather heavy like a muffin. A muffin is not a cupcake! So once again I divided up the eggs and beat the whites to soft peaks and then gently blended the beaten whites into the batter. The beaten egg whites lighten the batter and the cupcakes bake up beautifully!

Persimmon Cupcakes
Recipe developed by BigBlackDog

1 1/4 c flour
3/8 c sugar (save 1 TBL sugar to mix with the egg whites)
1/4 c butter
1/2 c buttermilk (if you don’t have buttermilk, milk is just fine)
2 persimmons, make sure they are ripe
2 eggs, separated
1/2 c persimmon puree
1/4 c butter, room temperature
1 tsp baking soda
1/2 tsp vanilla
1/8 tsp cinnamon
Pinch salt
Chopped nuts (I used pecans, almonds and pistachios)

1. Slice ripe persimmon in two and scoop out the fruit. Place fruit in a food processor and pulse until a fine mush.
2. Divide the eggs and with a hand mixer beat the egg whites and 1 TBL of sugar until soft peaks. Set aside.
3. Again with the mixer cream butter and sugar.
4. Add the vanilla, baking soda, cinnamon, persimmon pulp, buttermilk and salt to the butter mixture and blend.
5. With the mixture running gradually add the flour, careful to not over mix.
6. Then by hand with a spatula, blend in the beaten egg whites.
7. Divide up the batter into cupcake liners, filling each about 2/3s full.
8. Bake at 350 degrees until tester comes out clean. These cupcakes are dark when baked and you must test them with a toothpick or cake tester. If the tester comes out clean then they are done.
9. When cupcakes are completely cool, frost with Cream Cheese Frosting, recipe below, and sprinkle with chopped nuts.

Cream Cheese Frosting
Recipe adapted from Sprinkle’s Cupcakes

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound (3 1/2 c) powdered sugar, sifted
1/2 teaspoon vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.

AllRightsReserved@BigBlackDog

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Comments

  • holly January 14, 2011 at 12:54 am

    These are sooo gorgeous!! Sounds yummy too;)

  • Lori E January 14, 2011 at 5:54 am

    I have never had a persimmon nor have I ever heard of anyone making cupcakes with them. Only you Michelle, only you. Lol.

  • [...] This post was mentioned on Twitter by Michelle Safirstein. Michelle Safirstein said: Want something a little different? How about Persimmon Nut Cupcakes? http://tinyurl.com/4oekfwj So delicious! [...]

  • kat January 14, 2011 at 11:12 am

    We discovered that difference in persimmons awhile back too, not so fun. I wish I still live in CA so I could make these we just don’t really get persimmons here

    • Michelle January 14, 2011 at 11:19 am

      I answered Kat through email but I will post my response below:

      Kat,

      Try the Hispanic grocery stores or markets. It’s the only place I’ve ever seen Persimmons on a regular basis. I think they are out of season now because I’ve not seen them since Christmas and I wanted to make more cupcakes!

      Michelle

  • teresa January 14, 2011 at 12:39 pm

    i don’t know the first thing about persimmons either, but i know i like the look of those cupcakes!

  • Kayte January 14, 2011 at 2:30 pm

    I have avoided persimmons as well…I need to step up and give them a try, thanks for the inspiration!

  • Melanie January 14, 2011 at 2:55 pm

    Oh, these look yummy!!! I would like to try using persimmons, too. I know that raccoons like them so they must be good. You must have a good market. It’s hard to find quality produce, especially of the not so common kind. I’ve also been looking at kumquats, wondering what I can do with those. I’ve never tried them, but they are in season now in Florida, I believe.

  • zerrin January 14, 2011 at 4:16 pm

    These cupcakes look adorable! Never used persimmon in cake, sounds intriguing!

  • SMITH BITES January 14, 2011 at 7:02 pm

    lovely, lovely, lovely!! i’ve never eaten a persimmon and purchased some this year but didn’t make anything with them – have a feeling they are past their prime!

  • Sanjeeta kk January 15, 2011 at 4:59 am

    Even I thought the same about Persimmon :) Love these cute cup cakes.

  • rebecca January 15, 2011 at 10:58 pm

    these look great I ate one once and didn’t like it but maybe it was a bad one lol

  • Barbara @ Modern Comfort Food January 16, 2011 at 6:36 am

    Although I eat them fresh, it’s never occurred to me to use persimmons in baking. What a great idea and what wonderful looking cupcakes these are, Michelle. Must try!

  • anna January 18, 2011 at 10:21 pm

    These look awesome! I love persimmons but only ever buy Fuyu since I’m too impatient for the Hachiyas to ripen. However I can only find hachiyas now so I might have to try this!

  • Delishhh January 25, 2011 at 11:51 pm

    What an interesting cupcake. When i lived in Asia i used to eat persimmons all the time just like an apple, never thought of baking with it. Nice idea!

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