Black Sesame Cupcakes

Name: Black Sesame Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened; 1/4 cup Caster Sugar; 1/4 cup Muscovado OR Brown Sugar *OR Caster Sugar; 2 Eggs *at room temperature; 1 teaspoon Vanilla Extract; 1-2 teaspoons Rum; 4 tablespoons Toasted Black Sesame Seeds *finely ground; 1 & 1/2 cups Self-Raising Flour; 1/2 cup Milk; 2 tablespoons Toasted Black Sesame Seeds *ground into paste; 1-2 teaspoons Rum; 4 tablespoons Sweet Chestnut Paste *OR ‘Koshi-an’ (Smooth Sweet Azuki Paste); 1/2 cup Thickened Cream *whipped

Hiroko Liston @hirokoliston

Melbourne, Australia

To make Black Sesame desserts that are very popular in Japan, Black Sesame Paste called ‘Neri-goma’, which texture is similar to Tahini, is commonly used. However, here in Melbourne where I live, I can’t find it. I have to grind Toasted Black Sesame Seeds using a ‘Suribachi’, the Japanese mortar, that works better than electric grinder.

Hiroko Liston @hirokoliston

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Ingredients

12 Cupcakes

125 gButter *softened
1/4 cupCaster Sugar
1/4 cupMuscovado OR Brown Sugar *OR Caster Sugar
2Eggs *at room temperature
1 teaspoonVanilla Extract
1-2 teaspoonsRum
4 tablespoonsToasted Black Sesame Seeds *finely ground
1& 1/2 cups Self-Raising Flour
1/2 cupMilk
Black Sesame Cream
2 tablespoonsToasted Black Sesame Seeds *ground into paste
1-2 teaspoonsRum
4 tablespoonsSweet Chestnut Paste *OR ‘Koshi-an’ (Smooth Sweet Azuki Paste)
1/2 cupThickened Cream *whipped

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Steps

1

Finely grind 4 & 2 tablespoons Toasted Black Sesame Seeds. The finer you grind, the blacker the cupcakes would be. Use 2/3 for the batter and 1/3 for the cream. *Note: If you use a small mortar or ‘Suribachi’ (Japanese Mortar), you may wish to grind separately.
2

Preheat the oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
3

Beat softened Butter in a mixing bowl with a whisk until smooth. Add Caster Sugar and Muscovado (OR Brown Sugar), and beat until creamy.
4

Add Eggs, one at a time, beating well after each addition until the batter becomes smooth and creamy. Add finely ground Black Sesame Seeds and Rum, and mix well.
5

Sift in Flour, add Milk as well, and mix using a spatula or a large metal spoon until just combined. DO NOT over-mix.
6

Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Cool completely on a wire rack.
7

To make ‘Black Sesame Cream’, you need to grind the Toasted Black Sesame Seeds into paste. I used a ‘Suribachi’ (Japanese Mortar).
8

As you grind the Sesame Seeds, oil starts to come out and the ground Sesame Seeds become moist. Add a little bit of Sweet Chestnut Paste, and grind further as smooth as you can.
9

Then mix with Rum and Sweet Chestnut Paste OR ‘Koshi-an’ (Smooth Sweet Azuki Paste).
10

Whip Cream until soft peaks form, add the Black Sesame mixture to the whipped Cream, and mix well. Decorate the cooled cupcakes with the Cream.