Wheat Germ and Ginger Wasabi Cream and Tuna Creme Fraiche Cupcakes
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup wheat germ
- 1 1/2 tablespoons ground ginger
- 1/2 teaspoon salt
- 4 ounces unsalted butter
- 3/4 cup sugar
- 3 eggs, separated
- 1 teaspoon vanilla extract
- 4 tablespoons light cream
- Pinch salt
- 1/2 pound whipped cream cheese
- 1 tablespoon fresh wasabi paste
- 1 pound creme fraiche
- 3 tablespoons black and white sesame seeds, mixed, divided
- 1 teaspoon ground ginger, divided
- 1 teaspoon fresh lemon juice
- 5 ounces sushi-grade tuna, chilled for 30 minutes
- 12 wasabi peas, for garnish
Instructions
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