Thursday, September 15, 2011

Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..

~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish

1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.

Bon Appetit~!

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