RECIPE - Black Sesame Cupcakes

 

BLACK SESAME CUPCAKE 

MATCHA WHITE CHOCOLATE GANACHE

Easter cupcakes

Adapted from preppy kitchen’s peanut butter cupcakes 
(original yield 18 cupcakes, using 1 egg) 

For a portion of 6 cupcakes 

70g cake flour (60g flour, 10g sesame powder)

1/2tsp baking powder 

1/12 tsp baking soda 

1/6 tsp salt (1/4 tsp soya sauce)

80g light brown sugar 

40g sour cream 

65g tahini (black sesame, mix with oil)

60g milk / coconut milk 

10g sesame oil 

17g egg (or 1/3egg) 

1 tsp vanilla 

Original recipe: (1/3 recipe - divided by 3)

210g AP flour (70g) [180g flour, 30g sesame powder]

1 1/2 tsp baking powder (0.5)

1/4 tsp baking soda 

1/2 tsp salt 

275g light brown sugar (90g) [can reduce to 230-250g] 

120g sour cream (40g)

177g peanut butter (50g) [sub with sesame paste]

180ml milk (60ml) [can sub with coconut milk]

80ml oil (25ml) [40g coconut oil, 40g sesame oil]

1 large egg (17g) 

2 tsp vanilla (1 tsp) 

*if tahini or sesame paste has sugar/is sweet then use 230g sugar. If not, 250g is fine. 

Sieve all the dry ingredients [medium sized bowl]

(Flour, sesame powder, baking powder/soda, salt) 

Whisk all the wet ingredients 

(Sugar, sour cream, tahini/peanut butter, milk, oil, egg and vanilla) 

Make a well in the dry, pour the wet and whisk to combine, 

Full cupcake liners til 1/2 - 3/4 full 

Bake 180 °C for 18 - 22 minutes 

MATCHA GANACHE 

(Enough for 12 cupcakes - using the grass piping tip, piped sparsely) 

100g white chocolate buttons

30g cream / coconut cream 

1-2 tsp matcha powder 

1/4 tsp cocoa powder 

Warm the cream til steamy, add matcha n cocoa powder in. Whisk to combine. 

Off heat, add chocolate buttons in, let them warm up then stir til smooth. If adding liqueur, add now,  1 tbsp. 

Ice bath or chill til thick, then whip til lighter in colour n fluffy. Ready to pipe. 

🎂 28 March 2024 

(Made for CGS SBC Easter celebrations)