Neri goma and tahini add a buttery and nutty flavor to these moist and fluffy cupcakes.
Servings: 12 standard cupcakes
Ingredients for the cupcake batter (to be made twice)
- Use only one per batter:
- 30g neri goma (black sesame paste)
- 30g tahini or other white sesame paste
- 60g unsalted butter, room temperature
- 75g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 80g all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 80ml milk
Ingredients for the frosting
- 400g powdered sugar
- 200g unsalted butter, softened
- 2 tbsp black sesame
- 2 tbsp honey
- Preheat the oven to 350°F or 180°C. Fill a cupcake pan with liners.
- Cream the white sesame paste, butter and sugar until light and fluffy. Use a rubber spatula to scrape down the sides, then add the egg and vanilla extract and mix until combined.
- Sift together flour, baking powder, and salt into the liquid batter and fold in gently. Afterwards, mix in the milk. Set aside.
- Repeat the batter process with the neri goma (black sesame paste).
- To fill and marble the cupcakes, alternate filling the liners with the cake batters in about by the tablespoon (roughly 4, or about two-thirds full). Swirl the batters together with a skewer or chopstick.
- Gently tap the bottom of the cupcake pan on the kitchen counter in order to remove air bubbles and even out the batter.
- Bake for approximately 15 minutes, or until a toothpick in the center of a cupcake comes out clean. Cupcakes should rise slightly with golden tops.
- Let cool completely before frosting.
To frost the cupcakes
- Beat the powdered sugar and butter in a large bowl until whipped and pale, approximately 5-8 minutes.
- Separately, combine the black sesame and honey.
- Fill a piping bag with your desired piping tip (pictured frosting is piped with a Wilton 1M tip). Streak the inside of the bag two or three times with the sesame honey mixture before adding the frosting into the bag.
- Pipe the cupcakes evenly with the streaked frosting. If desired, you might use the edge of a dessert spoon to try “painting” the edges of the frosting with any remaining black paste for additional sesame flavor and contrast.
- Keep stored in the refrigerator in an airtight container for up to a week.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.