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My review
Black Sesame Cupcakes
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Fugendake
"A delicious Japanese-inspired black sesame cake from Delicious Coma. Try it with green tea cream cheese frosting! Make sure to cool completely before frosting."
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Ingredients
35 m servings 180Original recipe yields 24 servings (24 cupcakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Substitute 3/4 cup ground sesame seeds or 3 tablespoons black tahini for the black sesame paste if needed.
Nutrition Facts
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Newest
11/9/2018
Made exactly as written. They are delicious. The batter looks like cement but it’s a nutty, sweet, soft cupcake that everyone will love. This recipe is a keeper! I topped them with matcha mascar...