This is the matcha version of"Moist Kinako Cupcakes." The ingredient amounts are different, so I made a separate recipe.I recommend using caster sugar (superfine sugar) or powdered sugar. Regarding cornstarch: according to my references, 2 tablespoons is 12 g (or for 6 cupcakes), and 1 tablespoon is 6 g (or for 3). I thought it might be easier to measure with a measuring spoon, so I thought I'd note that information. If the amount is a bit off (10 g or 5 g) it's OK. If you don't want to brown the cakes too much, cover the tops with foil about 10 minutes into the baking time. Adjust the time depending on how big the cupcakes are (the timing here is for 100 ml cupcakes). I think the cakes should be delicious with sesame seeds. For 6 or 3 100 ml muffin cups worth. Recipe by Sabumochi

I wanted to try making a rice flour mini cake recipe using a highly nutritious Okara.These muffins are delicious when they are freshly baked, but I recommend them also after they're cold, because they become even more moist and the flavors settle in.Try to bake it as soon as possible after adding the baking powder.Adjust the amount of sugar to add to your liking (this recipe is only slightly sweetened). Recipe by MI-RIN

I love kinako powder and I wanted to make dense cupcakes, which keep well. I changed the photos and made additions, but the ingredients and quantities are the same.The baking time is an estimate. Adjust to your oven at home. Add raisins and it will taste nice. Dust the raisins with a little of the sifted ◎ ingredients and add to the batter at Step 4 (when you add the dry ingredients in batches. Maybe add the dusted raisins after the second batch of the dry ingredients). Use anything you like for toppings. Recipe by Sabumochi

I thought up a Japanese Doll Festival version for decorating my cupcakes I have made before. The cream cheese is sweetened by the strawberry jam and it naturally gives it a nice pink color. This time, I used strawberry jam rated at 47 for sweetness. Please adjust the amount of jam according to your jam's sweetness.If you don't have strawberry powder, you can use crushed freeze-dried strawberries. If you don't have any of that, either, you can just use the strawberry jam, but it may not be sour enough, so you can increase the amount of lemon juice or add some strawberry essence or liqueur. Recipe by vegeful

I took my family's favorite cupcakes and added in kuromame.Be sure to beat the egg well until it's thick so that it makes a fine batter. Recipe by Puru berry

These are simple, macrobiotic cupcakes that use no eggs nor dairy products.Since you mix together the ingredients step by step, even a small child can help make this.This time, I used sweet almond oil, but you can use any unscented oil and it'll still turn out delicious.If you are using brown sugar, the dough will feel a bit sticky, but it'll smell so nice when you take your cupcakes out of the oven. Recipe by Mille=miru

I once made cupcakes that rose too much. The puffed up part looked like Doraemon, so I made these Doraemon cupcakes. It should be possible to make other character cupcakes using the same method.I used a muffin tray this time. Make sure to use cups or molds that won't make the puffed up part above the rim spread out. Recipe by decocookie

I adapted my "Steamed Gateau au Chocolat" recipe to make these cupcakes.I used a bitter chocolate bar for this recipe.Adjust the amount of sugar to your liking depending on the chocolate you use. Also, adjust the number of the cupcakes and baking time depending on the size of the baking cups. Recipe by Hokkori-no

I made these cupcakes since I had a lot of black tea.The key is to mix after each addition.The recipe only calls for a small quantity of tea leaves, which give these cupcakes a mild tea flavor. Recipe by rintanmyu

-This is a variation of "Moist Kinako Cupcakes"and "Matcha Tea Cupcakes". I wasn't sure whether to add this as a modification of the recipes, but I thought this one could be modified with different flavored teas, so I created a separate recipe so that I could edit or update it if needed.-You can use finely powdered black tea leaves instead of tea bags. Each tea bag is about 3 g. Please adjust the amount of tea to taste.-The cornstarch listed in the ingredient list is about 6 g for 1 tablespoon, 3 g for 1/2 tablespoon. If you prefer to use a scale, use that as reference. For 6 or 3 100 ml cupcake holders. Recipe by Sabumochi.

I made my usual cupcakes in a smaller, cuter size.I used small paper cups for chocolate truffles.If you are topping them with heavy cream, you could reduce the amount of sugar. Recipe by Eiyoushino recipe