Birthday cupcakes : Black sesame matcha cupcakes

This recipe from Xiaolu - 6 Bittersweets has stolen my attention from the very beginning I came across to the post. Black sesame on the cake is new to me. If you have time to sneak out and take a look at Xiaolu's photos of these cupcakes (which are really far away better and prettier than mine), you must be agree with me ! I don't know what was wrong with my frosting. Mine was too runny, while Xiaolu's was firmer and steady.

I made this on my second attempt with cold cream cheese, the swirls look much better than my first attempt

I have to admit, these cakes are delish, rich in texture from the grounded black sesame seeds and the sweet smell from vanilla extract. Even the unbaked batter already spread the good smell throughout the kitchen. And for the result....I'm in love with the shape, smell and the taste of it ! 

I made it for my hubby's birthday. Though we didn't celebrate his birthday with a party, but we like to spend the time only for the three of us (me, hubby and son). All my best wishes goes to you, Ayah. Hope Allah give you health and strength. Amiin.

Black sesame matcha cupcakes (adapted from 6 Bittersweets)
makes 12

Ingredients for cupcakes :
- 6 Tbsp (3/4 stick) unsalted butter, room temperature
- 3/4 cup sugar (I use 1/2 cup sugar)
- 1/4 cup black sesame seeds PLUS extra for garnish
- 1 large egg, room temperature
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/4 tsp baking powder
- 1 1/4 cups (155 g) all purpose flour
- 1/2 cup PLUS 3 Tbsp milk

How to:

1. Preheat the oven to 375 degrees F. Line a standard muffin pan with 12 baking liners.
2. Toast the sesame seeds in a dry pan on the stove over medium heat, stirring them constantly, until they are fragrant (about 2 minutes). Crush toasted seeds with a mortar and pestle OR spice grinder until they are the texture of damp sand and set aside. Separately, sift the dry ingredients into a medium bowl; set aside.
3. Cream the butter and sugar in a large bowl until light and fluffy. Add the ground sesame seeds, egg, and vanilla and beat until combined. Gradually beat in half the dry ingredients. Add the milk and mix well. Lastly, add the remaining dry ingredients and mix until batter is well-combined and smooth.
4. Fill cupcake liners until they are about 2/3 full. Lift the pan 1-inch above the kitchen counter and carefully slam it down to expel any large air bubbles in the batter. Bake for 14 to 18 minutes, or until a skewer inserted in the center comes out clean. Remove cupcakes from pan as soon as safely possible. Cool completely before frosting as desired. Sprinkle the top of each cupcake with extra sesame seeds.

Ingredients for matcha cream cheese frosting :

- 1/2 cup unsalted butter (1 stick), room temperature
- 1 to 2 cups (4 to 8 ounces) powdered sugar, sifted (more if needed)
- 10 ounces cream cheese, cold and cut into small pieces
- 1/2 tsp pure vanilla extract
- 2 to 4 tsp matcha (green tea) powder, or to taste

How to : 

Sift powdered sugar and matcha together into a small bowl. In a larger mixing bowl, cream the butter, powdered sugar mixture, and vanilla until thoroughly blended. Add the cream cheese, a chunk at a time, beating after each addition (just enough to work it in).

Enjoy.....