Nerikiri Buddha Cupcake

Name: Nerikiri Buddha Cupcake
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Butter; 2 Eggs; 100 grams Flour; 2 1/2 grams Baking powder; 90 grams Powdered sugar; 150 grams Nerikiri (a dough made of white bean jam and shiratamako); 1 tbsp Black sesame paste; 100 ml Heavy cream; 15 grams Sugar; 4 Cups

cookpad.japan @cookpad_jp

When I tried eating nerikiri and cupcakes together, it was surprisingly tasty, so I tried making this.

Check out my video for reference. http://youtu.be/dhxbqsrVQcY Recipe by decocookie

When I tried eating nerikiri and cupcakes together, it was surprisingly tasty, so I tried making this.

Check out my video for reference. http://youtu.be/dhxbqsrVQcY Recipe by decocookie

cookpad.japan @cookpad_jp

When I tried eating nerikiri and cupcakes together, it was surprisingly tasty, so I tried making this.

Check out my video for reference. http://youtu.be/dhxbqsrVQcY Recipe by decocookie

When I tried eating nerikiri and cupcakes together, it was surprisingly tasty, so I tried making this.

Check out my video for reference. http://youtu.be/dhxbqsrVQcY Recipe by decocookie

Saved

Ingredients

4 servings

100 gramsButter
2Eggs
100 gramsFlour
2 1/2 gramsBaking powder
90 gramsPowdered sugar
150 gramsNerikiri (a dough made of white bean jam and shiratamako)
1 tbspBlack sesame paste
100 mlHeavy cream
15 gramsSugar
4Cups

Saved

Steps

1

Soften the butter to room temperature, then sift the flour and baking powder together.
2

Put the butter into a bowl, add the sugar (90 g), and mix well until no longer white.
3

Gradually stir in the beaten egg a bit at a time. Add the flour after mixing it together, and mix with a spatula in a cutting motion. Preheat the oven to 170℃.
4

Spoon the batter into cups, and bake at 170℃ for 25-30 minutes.
5

Stick them with a toothpick to check and see if they are ready; they are done if the toothpick comes out clean. Let cool sufficiently at room temperature.
6

Whip 15 g sugar into the heavy cream. Keep whipping until peaks form.
7

Fill the Step 6 cream into a pastry bag.
8

Once the cakes have thoroughly cooled, cut off the rounded tops, scoop out the center with a knife, and fill with heavy cream.
9

Cover the heavy cream with the cut tops. Combine the sesame paste with the nerikiri, and stir well.
10

Cover the tops of the cupcakes with the black sesame nerikiri evenly, draw a Buddha's face with a utensil such as a small spatula, and it is done!
11

The nerikiri and cupcakes might not look like they go well together at first glance, but they're really tasty!
12

I've also posted a recipe for nerikiriand white an paste.
https://cookpad.wasmer.app/us/recipes/151504-basic-nerikiri-bean-paste-and-rice-dough
https://cookpad.wasmer.app/us/recipes/151501-how-to-make-basic-shiro-an

Basic Nerikiri (Bean Paste and Rice Dough)