I held my first macaron tutorial last week! It was a success :) We made black sesame macarons and this time I tried a matcha green tea cream cheese frosting instead of my usual vanilla one. I'm a little afraid of too much green tea flavor, since it can turn bitter fairly quickly, so I added the powder with caution.
It turned into a pretty, naturally green frosting, and I had plenty left over. My solution? Black sesame cupcakes!
Joe rather enjoyed these, and I was surprised that I liked them too! I added a little extra black coloring to the batter to make it not such an ugly gray. The taste of black sesame as well as the matcha come through nicely.
Adapted from here
40 grams granulated sugar
20 grams black sesame powder
15 grams honey
3 tbs milk
100 grams cake flour
1 tsp baking powder
black sesame seeds to garnish
Preheat oven to 325 degrees F.
Beat the butter with the sugar till it's fluffy and add in all the other ingredients. Try not to over beat and stop when it's all incorporated.
Bake for 15-17 minutes or till a toothpick comes out with crumbs or clean.
Let cool before frosting
1 8oz packet of cream cheese
2/3 brown sugar
1 tsp vanilla ext
2 tbs green tea matcha powder (add more according to preference)
1/2 cup heavy whipping cream.
Beat the heavy whipping cream to stiff peaks in a bowl. In another bowl, combine the rest of the ingredients and beat until fluffy. Then fold the whipping cream into the mixture.