Black Sesame Cupcakes Recipes

BLACK SESAME CUPCAKES WITH MATCHA FROSTING

Steps:

• Pre heat oven to 350 F. Line 12 cupcake tins with cupcake liners.
• Add coconut milk, yogurt, apple cider vinegar and vanilla to a mixing bowl and whisk until combined. Then add in the sugar, black sesame powder, almond flour, potato starch, sweet rice flour, baking powder and baking soda and mix until combined. Use a spatula to scrape down the sides and mix in any dry ingredients that may have stuck to the sides.
• Divide between 12 cupcake tins. Bake for 30-35 minutes or until the top of the cupcake is springy to the touch and toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and let them in the cool in the pan for no more than 3 minutes. Transfer to a wire rack and let them cool completely before frosting.
• Scoop the coconut whipping cream into a chilled bowl. Using an electric hand mixer or stand mixer, whip the coconut cream for about 30 seconds until it starts to get fluffy. Sift in the matcha and powdered sugar if using (the coconut whipping cream is already lightly sweetened), until mixed and semi-stiff peaks form. Cover and keep chilled in the refrigerator until cupcakes are cooled. Then transfer to a piping bag and frost the cupcakes as desired.

BLACK SESAME CUPCAKES

Steps:

• To prepare frosting, place goji berries and 1/3 cup warm water in a small bowl. Let stand 20 minutes.
• Place goji berry mixture in a blender; process until smooth. Pour mixture through fine-mesh strainer; discard seeds. Set aside.
• Place cream cheese and 1/2 cup yogurt in the bowl of a stand mixer. Beat on high until smooth. Add powdered sugar; beat on low until combined. Add goji mixture; beat on medium until combined. Chill 30 minutes.
• To prepare cupcakes, preheat oven to 350°F. Line 12 muffin cups with liners; coat with baking spray. Place sesame seeds in a mini food processor; process until seeds form a paste. Place in a bowl. Whisk in eggs, granulated sugar, 1/2 cup yogurt, milk, oil, and vanilla.
• Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Add sesame seed mixture to flour mixture; whisk to combine.
• Divide batter among prepared muffin cups. Bake at 350°F for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool completely on wire rack. Spread frosting evenly on cupcakes, and garnish with black sesame seeds.
• SNEAKY SUBSTITUTION: We skipped the artificial food dyes and instead used red-orange goji berries to achieve naturally colored frosting. Goji berries are packed with eye-healthy vitamin A and can be found at most well-stocked supermarkets in the dried fruit or bulk bin section.

BLACK SESAME CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
• Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
• Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
• Fill cupcake liners with the batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

BLACK SESAME CUPCAKES (OR MUFFINS)

Steps:

• Preheat oven to 170°C.
• Beat the margarine or butter until it is soft.
• Add the sugar.
• Add the black sesame powder and honey and mix well.
• In a separate bowl, beat the egg just a little.
• Add to the sugar,butter, and sesame mixture in 2 or 3 additions, or else it will curdle.
• Add the milk.
• Sift together the cake flour and baking powder.
• Fold in the flour to the mixture with a rubber spatula.
• Pour into the muffin liners.
• Add black sesame seeds on top to garnish if desired.
• Bake for 15 to 17 minutes.