Home Party Dessert Recipe
3/25/2019
Black Sesame Cupcakes with Matcha Buttercream
(for the 1 2/3 cups black sesame paste)
1/2 cup black sesame seeds
1/4 cup granulated sugar
1/16 t fine-grain sea salt
1/4 cup mochiko (glutinous rice flour
2 cups cold water
(for the black sesame cupcakes)
4 oz. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 t pure vanilla extract
1 3/4 all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t fine-grain sea salt
1 cup black sesame paste
(for the Matcha buttercream frosting)
6 large egg white
1 cup granulated sugar
1/16 t fine-grain sea salt
5 sticks unsalted butter, cubed and softened
2 t pure vanilla extract
1/2 t almond extract
1 T matcha green tea powder, sifted, plus more for garnish
1 1/2 T hot water
(for the optional topping)
15 to 30 matcha-flavored Pocky sticks for garnish
[how to make]
(for the black sesame paste)
*In a saucepan over medium heat, toast the sesame seeds.
*Stir constantly to prevent burning. (It is difficult to see whether seeds are toasted, so heat them only until they become fragrant.)
*Place the toasted seeds, sugar, salt, and mochiko in a blender.
*Add 1 cup of the cold water.
*Blend together on the puree or liquefy setting until you cannot see only whole sesame seeds.(This may take up to 10 minutes.)
*Transfer the blended mixture to a saucepan and all the remaining one cup of cold water.
*Bring to a boil over medium-high heat, whisking constantly.(The mixtures will thicken quickly and become very dark.)
*Remove the pan from the heat source when the mixture is thick and has a pasty consistency.
*Let the sesame paste cool completely before using it in confections.
(for the black sesame cupcakes)
*Preheat the oven to 350 degrees.
*Line 15 wells of a standard cupcake pan with paper liners.
*In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
*Add the eggs, one at a time, beating well after each addition.
*Add the vanilla and mix again.
*Whisk together the flour, baking soda, baking powder, and salt, set aside.
*Add the flour mixture and black sesame paste alternately to the butter mixture, beginning and ending with the flour mixture.(The batter will be thick.)
*Fill the cupcake liners with 1/4 cup level measures of the batter.
*Bake for 17 to 22 minutes.
*Allow the cupcakes to cool completely on a cooling rack.
(for the Matcha buttercream frosting)
*Set a saucepan filled one third full of water over medium-high heat and bring to a simmer.
*Whisk together the egg whites, sugar, and salt in a large, heatproof bowl.
*Set the bowl over the simmering water and whisk until the mixture is hot to the tough and the sugar has dissolved.
*Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
*Beat on low speed for 2 minutes.
*Increase the speed to medium-high and beat until stiff peaks are formed.
*Continue to beat at medium-high speed until the mixture is fluffy and has cooled.(The mixing bowl should feel cool to the touch.)
*Turn off the mixer and switch from the whisk attachment to the paddle.
*Turn the mixer on medium-low speed and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
(The mixture may also look curdled, but do not fret over that.)
*Beat the mixture at high speed when all the butter has been added.
*The mixture will thicken and become smooth after several minutes of beating.
*Beat in the vanilla and almond extracts.
*Place the matcha tea powder and hot water in a small bowl and stir until a smooth paste forms.
*If the mixture is very thick, add more hot water until it is very smooth.
*Add the matcha paste to the batter and beat until the frosting is completely smooth and consistently green in color.
(for the finish)
*Smooth the frosting onto the cooled cupcakes with an offset spatula, or transfer the frosting to a piping bag fitted with a decorator's piping tip; pipe the frosting onto the cupcakes in a large swirl.
*Place 1 or 2 matcha-flavored Pocky sticks on each cupcake.
*Sift a pinch of matcha tea powder over each cupcake, if desired.
-makes 15 cupcakes-
Note: I found this recipe in "See Salt Sweet" by Heather Baird.
(for the 1 2/3 cups black sesame paste)
1/2 cup black sesame seeds
1/4 cup granulated sugar
1/16 t fine-grain sea salt
1/4 cup mochiko (glutinous rice flour
2 cups cold water
(for the black sesame cupcakes)
4 oz. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 t pure vanilla extract
1 3/4 all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t fine-grain sea salt
1 cup black sesame paste
(for the Matcha buttercream frosting)
6 large egg white
1 cup granulated sugar
1/16 t fine-grain sea salt
5 sticks unsalted butter, cubed and softened
2 t pure vanilla extract
1/2 t almond extract
1 T matcha green tea powder, sifted, plus more for garnish
1 1/2 T hot water
(for the optional topping)
15 to 30 matcha-flavored Pocky sticks for garnish
[how to make]
(for the black sesame paste)
*In a saucepan over medium heat, toast the sesame seeds.
*Stir constantly to prevent burning. (It is difficult to see whether seeds are toasted, so heat them only until they become fragrant.)
*Place the toasted seeds, sugar, salt, and mochiko in a blender.
*Add 1 cup of the cold water.
*Blend together on the puree or liquefy setting until you cannot see only whole sesame seeds.(This may take up to 10 minutes.)
*Transfer the blended mixture to a saucepan and all the remaining one cup of cold water.
*Bring to a boil over medium-high heat, whisking constantly.(The mixtures will thicken quickly and become very dark.)
*Remove the pan from the heat source when the mixture is thick and has a pasty consistency.
*Let the sesame paste cool completely before using it in confections.
(for the black sesame cupcakes)
*Preheat the oven to 350 degrees.
*Line 15 wells of a standard cupcake pan with paper liners.
*In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
*Add the eggs, one at a time, beating well after each addition.
*Add the vanilla and mix again.
*Whisk together the flour, baking soda, baking powder, and salt, set aside.
*Add the flour mixture and black sesame paste alternately to the butter mixture, beginning and ending with the flour mixture.(The batter will be thick.)
*Fill the cupcake liners with 1/4 cup level measures of the batter.
*Bake for 17 to 22 minutes.
*Allow the cupcakes to cool completely on a cooling rack.
(for the Matcha buttercream frosting)
*Set a saucepan filled one third full of water over medium-high heat and bring to a simmer.
*Whisk together the egg whites, sugar, and salt in a large, heatproof bowl.
*Set the bowl over the simmering water and whisk until the mixture is hot to the tough and the sugar has dissolved.
*Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
*Beat on low speed for 2 minutes.
*Increase the speed to medium-high and beat until stiff peaks are formed.
*Continue to beat at medium-high speed until the mixture is fluffy and has cooled.(The mixing bowl should feel cool to the touch.)
*Turn off the mixer and switch from the whisk attachment to the paddle.
*Turn the mixer on medium-low speed and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
(The mixture may also look curdled, but do not fret over that.)
*Beat the mixture at high speed when all the butter has been added.
*The mixture will thicken and become smooth after several minutes of beating.
*Beat in the vanilla and almond extracts.
*Place the matcha tea powder and hot water in a small bowl and stir until a smooth paste forms.
*If the mixture is very thick, add more hot water until it is very smooth.
*Add the matcha paste to the batter and beat until the frosting is completely smooth and consistently green in color.
(for the finish)
*Smooth the frosting onto the cooled cupcakes with an offset spatula, or transfer the frosting to a piping bag fitted with a decorator's piping tip; pipe the frosting onto the cupcakes in a large swirl.
*Place 1 or 2 matcha-flavored Pocky sticks on each cupcake.
*Sift a pinch of matcha tea powder over each cupcake, if desired.
-makes 15 cupcakes-
Note: I found this recipe in "See Salt Sweet" by Heather Baird.
Labels: Black sesame cupcake recipe, black sesame paste recipe, cupcake recipe, Matcha buttercream recipe
3/10/2019
St. Patrick's Day Cookies
(for the cookies)
1 1/4 cups flour
1/2 t baking powder
1/8 t salt
8 T unsalted butter, softened
1 cup sugar
1 egg
1/2 t vanilla extract
(for the icing)
1/4 cup plus 1 t water
1 lb. sifted confectioners' sugar
2 T Wilton Color Flow Icing Mix
green & orange food color
edible paper
>how to make<
(for the cookies)
*Sift flour, baking powder, and salt together in a bowl and set aside.
*Beat butter in a bowl with an electric mixer on medium speed.
*Gradually add sugar and beat until mixture is light and fluffy.
*Beat in egg and vanilla, then reduce speed and gradually add flour mixture until just combine.
*divide dough in half and wrap in plastic wrap.
*Refrigerate for at least 1 hour.
*Preheat oven to 325 degrees.
*Roll out half of dough 1/8" thick, on a lightly floured surface, cut into desired shapes, arrange 1 " apart on buttered nonstick cookie sheet.
*Bake for 5 minutes, rotate baking sheet, and bake until golden, about 5 minutes more.
*Transfer cookies to a wire rack to cool.
*Repeat with remaining dough.
(for the icing)
*In an electric mixer, blend all ingredients on low speed for 5 minutes.
(Color flow icing crusts quickly, so keep it covered with a damp cloth while using it.)
*To soften full-strength color flow icing for filling in, add 1/2 t of water a little at a time (just a few drops as you near the right consistency) for each 1/4 cup of icing until it becomes the right consistency.
(for decorating)
*Use the basic white icing to fill up the middle part of the Ireland flag.
*Put 1/4 cup icing in a small bowl, and color it with orange paste color. Fill the right side of the flag.
*Mix green paste color with the rest of the icing, and finish the flags and shamrocks.
*While the icing is still wet put the heart and vein shaped edible paper on to the shamrocks.
-makes 1 to 2 dozen-
Note: I used the Wilton method of color flow icing.
1 1/4 cups flour
1/2 t baking powder
1/8 t salt
8 T unsalted butter, softened
1 cup sugar
1 egg
1/2 t vanilla extract
(for the icing)
1/4 cup plus 1 t water
1 lb. sifted confectioners' sugar
2 T Wilton Color Flow Icing Mix
green & orange food color
edible paper
>how to make<
(for the cookies)
*Sift flour, baking powder, and salt together in a bowl and set aside.
*Beat butter in a bowl with an electric mixer on medium speed.
*Gradually add sugar and beat until mixture is light and fluffy.
*Beat in egg and vanilla, then reduce speed and gradually add flour mixture until just combine.
*divide dough in half and wrap in plastic wrap.
*Refrigerate for at least 1 hour.
*Preheat oven to 325 degrees.
*Roll out half of dough 1/8" thick, on a lightly floured surface, cut into desired shapes, arrange 1 " apart on buttered nonstick cookie sheet.
*Bake for 5 minutes, rotate baking sheet, and bake until golden, about 5 minutes more.
*Transfer cookies to a wire rack to cool.
*Repeat with remaining dough.
(for the icing)
*In an electric mixer, blend all ingredients on low speed for 5 minutes.
(Color flow icing crusts quickly, so keep it covered with a damp cloth while using it.)
*To soften full-strength color flow icing for filling in, add 1/2 t of water a little at a time (just a few drops as you near the right consistency) for each 1/4 cup of icing until it becomes the right consistency.
(for decorating)
*Use the basic white icing to fill up the middle part of the Ireland flag.
*Put 1/4 cup icing in a small bowl, and color it with orange paste color. Fill the right side of the flag.
*Mix green paste color with the rest of the icing, and finish the flags and shamrocks.
*While the icing is still wet put the heart and vein shaped edible paper on to the shamrocks.
-makes 1 to 2 dozen-
Note: I used the Wilton method of color flow icing.
