My best creation to yet is this hot and sweet sauce. Its flavor is identical to the ones I’ve had at Chinese restaurants.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- ¼ cup black sesame seeds, crushed
- 1 ½ sticks salted butter
- 1 ½ cups white sugar
- 2 eggs
- 3 tablespoons black sesame paste
- 1 teaspoon vanilla extract
- 2 ½ cups sifted all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
- Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
- Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
- Fill cupcake liners with the batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.
- Substitute 3/4 cup ground sesame seeds or 3 tablespoons black tahini for the black sesame paste if needed.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 127 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as written. They are delicious. The batter looks like cement but it’s a nutty, sweet, soft cupcake that everyone will love. This recipe is a keeper! I topped them with matcha mascarpone frosting.