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Black Sesame Cupcakes

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Recipe Summary Black Sesame Cupcakes

A delicious Japanese-inspired black sesame cake from Delicious Coma. Try it with green tea cream cheese frosting! Make sure to cool completely before frosting.

Ingredients | Black Angus Ribeye Price

¼ cup black sesame seeds, crushed

1 ½ sticks salted butter

1 ½ cups white sugar

2 eggs

3 tablespoons black sesame paste

1 teaspoon vanilla extract

2 ½ cups sifted all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon salt

1 ¼ cups milk

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.

Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.

Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.

Fill cupcake liners with the batter.

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

Substitute 3/4 cup ground sesame seeds or 3 tablespoons black tahini for the black sesame paste if needed.

Info | Black Angus Ribeye Price

prep: 15 mins cook: 20 mins total: 35 mins Servings: 24 Yield: 24 cupcakes

TAG : Black Sesame Cupcakes

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