This recipe is a something I whipped up for dessert as I was heading over to a friends for dinner. I wanted to make something in line with the vegetarian curry she was making. I love matcha, and the buttercream is relatively strong, you can reduce the amount (1/2 tsp) if you want just a hint.
Makes 6 large cupcakes or 12 small
For the cupcakes
- 1 cup of almond meal
- 1/4 cup GF plain flour (use normal plain flour if u want)
- 1/2 cup caster sugar
- 1 tsp GF baking powder
- 200g unsalted butter
- 160 g black sesame seeds (ground in coffee grinder or food processor. Ok if rough, not fine)
- 3 eggs (lightly beaten and set to the side)
- Pre-heat oven at 180 degrees, grease cupcake tray.
- Combine the almond meal, flour, sugar and caster sugar in a mixing bowl. Set to the side
- Lightly beat the 3 eggs and set to the side
- In a coffee grinder or food processor grind the sesame seeds, in to a fine/coarse powder.
- In a pan (either saucepan or frying-pan that is deep enough), on a low heat melt the butter with the ground black sesame seeds.
- Once all the butter has melted, set aside to cool for several minutes. Once cool, lightly beat in the eggs.
- Combine the wet and dry mixture, don't over combine. Add even amount of mixture to a greased cupcake tray.
- Bake for 30 minutes or until skewer comes out clean. Completely cool before icing.
For the Matcha butter cream
- 1 & 1/3 cup of icing sugar
- 1 table spoon of matcha
- 1/2 cup of unsalted butter (room temperature)
- 1 table spoon of milk
- Use an electric hand mixer or stand mixer
- Beat the butter until light and fluffly
- Combine the matcha and icing sugar (if you want less matcha flavour reduce amount used)
- Slowly add the dry mixture to the butter and beat until light and fluffy. Regularly scrape the sides. The mixture should increase in size.
- Finally add the milk, beat until you notice the mixture lighten in colour and further increase in size.
I piped my buttercream onto the cupcakes however you can use a spoon and a butter knife. If you have any sesame seeds leftover sprinkle over the top.