Wednesday, 24 July 2013

Black Sesame Cupcakes with Matcha Cream Cheese Frosting 黑芝麻小蛋糕抹茶奶油乳酪霜(中英食谱)

Yum

Black Sesame & Matcha are great combinations

I love the fragrance and taste of black sesame and the many health benefits it provides for our body. As you can see from the chart below, it not only lowers blood cholesterol level and helps to maintain strong bones too.


Source from Internet 来自网络


I was recommended this Australian Tahini sesame spread by my aunt who told me that after consuming it faithfully for months, you will actually see your white hairs turned black! So I bought a bottle to try but the paste was too thick and somehow bitter to consume on its own. I didn't want to waste it so I used it to make this batch of black sesame cupcakes with my favourite Matcha cream cheese frosting.


These are the ingredients which I used in this recipe.


If you do not want to use the black sesame paste in this recipe, you can always replaced it with grinded black sesame.

This one was chosen by my little boy for his daddy!

Black Sesame Cupcakes
黑芝麻小蛋糕

Ingredients: (Makes 12)

160g organic unbleached flour
85g unsalted butter
150g brown sugar
4 Tbsp Australian Tahini black sesame spread (or you can replaced with 30g grinded toasted black sesame)
1 egg (60g)
1 tsp pure vanilla extract
1/4 tsp salt
1 1/4 tsp baking powder
130ml fresh milk

Methods:


1. Preheat the oven to 180 degrees C.
2. Sift the dry ingredients into a bowl, set aside.
3. Cream the butter and sugar in a large bowl until light and fluffy. Add the sesame spread, egg and vanilla extract and beat until combined. Gradually beat in the dry ingredients, alternating with milk, and beat for a couple of minutes till batter is smooth.
4. Fill cupcake liners until they are about 2/3 full and bake for 16-18 minutes, or until a skewer inserted in the center comes out clean. Cool completely before frosting.



Matcha Cream Cheese Frosting Recipe

Ingredients: (enough for 12 cupcakes)


120 g Philidelphia cream cheese, softened
30 g President unsalted butter, softened
70 g SIS Icing sugar, sifted
1 1/2 tsp Ujinotsuyu matcha powder

Method:


Beat together the cream cheese and butter until creamy. Add the sugar and matcha and beat until glossy and smooth. It is ready to be piped onto the cupcakes.



材料: (可以做12 个小蛋糕)

160克 中面粉
85克 牛油
150克 黄砂糖
4汤匙 芝麻酱(或可以用30克黑芝麻粉)
1个鸡蛋( 60克)
1茶匙 纯香草精
1/4茶匙 盐
1 1/4茶匙 发粉
130毫升 鲜牛奶

方法:

1 。烤箱预热至180摄氏度。
2 。干配料使用濾网过筛放入碗中,备用。
3 。把牛油和糖放在一个大碗里,用搅拌器打到蓬松。加入芝麻酱,鸡蛋和香草精,打至混合。渐渐地加入干配料,与牛奶交替,再打两分钟,直到面团光滑。
4 。小蛋糕纸模填约2 /3满,烤16-18分钟,或直到烤透。冷却后才挤奶油乳酪霜在蛋糕上。


抹茶奶油乳酪霜食谱

主料: (约12份)

120克 Philidelphia奶油奶酪,软化
30克 牛油,软化
70克 糖粉,过筛
1 1/2茶匙 优质抹茶粉

方法:


奶油乳酪和牛油用打蛋器搅打成乳霜状,加入糖粉和抹茶粉, 搅拌均匀。再放凉的杯子蛋糕表面挤出螺旋状即完成装饰。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”


编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"


© Copyright 2013 bakingtaitai.blogspot.sg
Related Posts Plugin for WordPress, Blogger...