Black Sesame Cupcakes with Matcha Frosting

I am never a big fan on black sesame, but I knew that black sesame will go really well with matcha! This cupcake is really rich in flavor, feel like you are drinking the black sesame sweet soup. Yum!!!

I made this for my Halloween potluck last night, it was a hit! (I originally wanted to make pumpkin cupcakes, pumpkin cakes.. or whatever pumpkins, but guess what? pumpkins are sold out, so LAME!)

My ingredients..

Trying to show step by step..

Before and After baking...

Close up of these little cute sesame cupcakes, it's good without the icing too!


Recipes adapted from 6 Bittersweets
Original recipe uses Whole Black Sesame, require toasting and crushing into powder, but since I do not have a mortar, and I am lazy. Black Sesame Powder works completely fine. I can only find it in China town.

Ingredients (12 cupcakes)
For cupcakes:

6 Tbsp (3/4 stick) unsalted butter, room temperature
1/2 cup + 1 tbsp cup sugar
1/4 cup black sesame powder
1 large egg, room temperature
1/2 tsp pure vanilla extract
1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 cups (155 g) all purpose flour
1/2 cup PLUS 3 Tbsp milk

For matcha cream cheese frosting:
3/8 cup unsalted butter, room temperature
1/2 cup +3 tbsp powdered sugar, sifted (more if needed)
1/2 + 2 tbsp pack (8 ounces) cream cheese, room temperature
1 tsp matcha powder

1) Preheat the oven to 375 degrees F. Line a standard muffin pan with 12 baking liners.

2) Sift the dry ingredients into a medium bowl; set aside.

3) Cream the butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla and beat until combined. Gradually beat in dry ingredients and milk alternatively, until smooth. 

4) Fill cupcake liners until they are about 2/3 full. Bake for 16-18 minutes, or until a skewer inserted in the center comes out clean. Cool completely before frosting as desired. Sprinkle the top of each cupcake with extra sesame seeds to decorate. 



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