Matcha Black Sesame Swirl Frosting Cupcakes

These lovely matcha green tea cupcakes are topped with matcha frosting and swirled with black sesame frosting. This means you’ll get that luscious matcha taste along with a pleasant, rich and nutty hint of black sesame.

Black sesame has been popularly used in Asian cuisine and baking because of its delightful flavour and great nutrient profile.

Loaded with protein, iron, calcium, vitamins B1 & E,black sesame is great for your skin, heart and digestion. In fact, it’s considered a secret for weight loss in Asia!

Ingredients
Yield: 24 large cupcakes

• 2 ½ cups all purpose flour
• 2 tbsp Kenko Tea matcha (more / less for your desired matcha taste)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup unsalted butter, room temp.
• 1 ½ cups granulated sugar
• 3 large eggs, room temp.
• 1 ¼ cups plain greek yogurt, room temp.
• 1 ½ tsp pure vanilla extract

Frosting

Matcha buttercream

• 1 cup butter, softened
• 2 cups powdered sugar, sifted
• 1 tbsp of Kenko Tea matcha, sifted (more /less for your desired matcha taste)
• 1 tsp pure vanilla extract
• 2 tsp of milk

Black Sesame buttercream

• 1 cup butter, softened
• 2 cups powdered sugar, sifted
• 3 tbsp of finely grounded black sesame seeds
• 1 tsp pure vanilla extract
• 2 tsp of milk

Method
Cupcakes

• Preheat the oven to 350°. Line cupcake tins with cupcake liners.
• Sift the dry ingredients (flour, matcha, baking powder, baking soda & salt) together in a medium bowl and set aside.
• Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy (3-5 minutes).
• Add the eggs one at a time, beating to combine after each addition.
• Add vanilla extract and greek yogurt, beating until just combined.
• Mix at low speed while adding the flour in several additions.
• Scrape down the sides of the bowl after each addition & Mix until just combined.
• Scoop batter into cupcake liners and bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
• Transfer cupcakes to cooling rack and let them cool completely

Frosting

• Cream butter, powdered sugar and matcha until combined using the stand mixer with the paddle attachment.
• Add vanilla extract and milk and continue to beat until light and fluffy.
• Scoop matcha buttercream into a piping bag.
• Cream butter, powdered sugar and sesame seeds until combined using the same cleaned mixer.
• Add vanilla extract and milk and continue to beat until light and fluffy.
• Read more please visit : www.kenkotea.com.au

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