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RECIPE: Kokuto Butter Cream Cupcakes

RECIPE: Kokuto Butter Cream Cupcakes

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.


24 small cupcakes or 8 large cupcakes

For the 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)
  1. In a bowl, beat together the softened butter and sugar until it's thick and fluffy.
  2. Add the egg and the vanilla extract and continue beating.
  3. Add the flour, baking powder and baking soda, beating well.
  4. Gradually add the milk and mix until you get a smooth batter.
  5. Pour batter into lined muffin tins (24 for the mini cupcakes and 8 for the large ones), filling 2/3 full.
  6. In a preheated oven at 200C°, bake for 8-12 minutes for the mini cupcakes and 12-15 minutes for the large ones.
For the Kokuto Butter Cream
  1. In a bowl, beat together the softened butter, icing sugar, cocoa powder and Kokuto and Black Sesame Jam until thick and fluffy.
  2. Add the black sesame seeds, mix well.
  3. Place the icing on the cooled cupcakes using a pastry bag.
  4. Add sesame seeds to garnish

Note: You can keep them in the fridge for 2-3 days.

loulou_ginsarah's profile picture
Recipe courtesy of Sarah Gindroz:
Swiss born professional photographer, I’m passionate about Japan and food. I created my @loulou_ginsarah account in 2017 in order to share my love of this country with other enthusiasts. Through my account, it is important to me to discover and make people discover places, brands and products related to Japanese culture. Website: www.sarahgindroz.ch

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