Black Sesame Cupcakes Recipes

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 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:

• 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.

SESAME CHESTNUT MOUNTAIN CUPCAKES (CHESTNUT CARAMEL CAKE WITH BLACK SESAME CREAM AND CHESTNUT CREAM FROSTING WITH BLACK AND WHITE SESAME CHOPSTICKS)

Steps:

• Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
• In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
• Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.
• To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.
• In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
• Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
• Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a "spaghetti" tip.
• Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
• In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
• Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.

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.