Kokuto is a special black sugar from Okinawa, Japan's southernmost tropical island. It's made only from local sugar cane juice which is boiled to create a nutritiously sweet, licorice sugar. Our Kokuto and Black Sesame Jam combines this local sugar with nutty black sesame and is the perfect addition to these Kokuto Butter Cream Cupcakes.
Servings:
24 small cupcakes or 8 large cupcakes
- 70g softened unsalted butter
- 70g powdered sugar
- 1 beaten egg
- ½ tsp vanilla extract
- 100g all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda (optional)
- A little milk (about 50ml)
- In a bowl, beat together the softened butter and sugar until it's thick and fluffy.
- Add the egg and the vanilla extract and continue beating.
- Add the flour, baking powder and baking soda, beating well.
- Gradually add the milk and mix until you get a smooth batter.
- Pour batter into lined muffin tins (24 for the mini cupcakes and 8 for the large ones), filling 2/3 full.
- In a preheated oven at 200C°, bake for 8-12 minutes for the mini cupcakes and 12-15 minutes for the large ones.
- 100g softened unsalted butter
- 80g icing sugar
- 20g cocoa powder
- 2 tbsp Kokuto and Black Sesame Jam from our July 2020 Okinawa themed Nourishing Essentials Care Package
- 2 tbsp black sesame seeds
- In a bowl, beat together the softened butter, icing sugar, cocoa powder and Kokuto and Black Sesame Jam until thick and fluffy.
- Add the black sesame seeds, mix well.
- Place the icing on the cooled cupcakes using a pastry bag.
- Add sesame seeds to garnish
Note: You can keep them in the fridge for 2-3 days.