To make Black Sesame desserts that are very popular in Japan, Black Sesame Paste called ‘Neri-goma’, which texture is similar to Tahini, is commonly used. However, here in Melbourne where I live, I can’t find it. I have to grind Toasted Black Sesame Seeds using a ‘Suribachi’, the Japanese mortar, that works better than electric grinder.

Makes

12 Cupcakes

Ingredients

125g Butter *softened
1/4 cup Caster Sugar
1/4 cup Muscovado OR Brown Sugar *OR Caster Sugar
2 Eggs *at room temperature
1 teaspoon Vanilla Extract
1 to 2 teaspoons Rum
4 tablespoons Toasted Black Sesame Seeds *finely ground
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk

Black Sesame Cream
2 tablespoons Toasted Black Sesame Seeds *ground into paste
1 to 2 teaspoons Rum
4 tablespoons Sweet Chestnut Paste *OR ‘Koshi-an’ (Smooth Sweet Azuki Paste)
1/2 cup Thickened Cream *whipped

Method
  1. Finely grind 4 & 2 tablespoons Toasted Black Sesame Seeds. The finer you grind, the blacker the cupcakes would be. Use 2/3 for the batter and 1/3 for the cream. *Note: If you use a small mortar or ‘Suribachi’ (Japanese Mortar), you may wish to grind separately.
  2. Preheat the oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  3. Beat softened Butter in a mixing bowl with a whisk until smooth. Add Caster Sugar and Muscovado (OR Brown Sugar), and beat until creamy.
  4. Add Eggs, one at a time, beating well after each addition until the batter becomes smooth and creamy. Add finely ground Black Sesame Seeds and Rum, and mix well.
  5. Sift in Flour, add Milk as well, and mix using a spatula or a large metal spoon until just combined. DO NOT over-mix.
  6. Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Cool completely on a wire rack.
  7. To make ‘Black Sesame Cream’, you need to grind the Toasted Black Sesame Seeds into paste. I used a ‘Suribachi’ (Japanese Mortar).
  8. As you grind the Sesame Seeds, oil starts to come out and the ground Sesame Seeds become moist. Add a little bit of Sweet Chestnut Paste, and grind further as smooth as you can.
  9. Then mix with Rum and Sweet Chestnut Paste OR ‘Koshi-an’ (Smooth Sweet Azuki Paste).
  10. Whip Cream until soft peaks form, add the Black Sesame mixture to the whipped Cream, and mix well. Decorate the cooled cupcakes with the Cream.