Hojicha Cupcakes with Black sesame and Sweet Cream
Have you ever had cupcakes that are so good you don’t really need any special frosting? These hojicha cupcakes (roasted green tea) are just that. With plenty of earthy, roasty hojicha flavor, you could eat them plain, with a dollop of whipped cream, or my favorite, sweetened whipped cream with some matcha (green tea) powder sprinkled on top. Oh, and don’t forget the black sesame. Of course you could just keep it a secret and see if whoever eats these will even notice 😉
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
for hojicha cupcakes
- 6 oz olive oil ( or 2 sticks butter)
- 3/4 cup sugar
- 1 3/4 hakurikiko (or cakeflour)
- 3–4 Tbsp hojicha (~10 grams)
- 1 tsp baking powder
- 4 eggs
- 2–3 tsp black sesame seeds
Sweet cream
- 1/2 cup whipping cream
- 2 Tbsp sugar
- matcha powder (sprinkled on top)
Instructions
For hojicha cupcakes
- Preheat oven to 340F
- Add sugar to olive oil and whisk until combined.
- Add in the eggs until combined, then add in hojicha tea powder.
- Add in the flour next, whisk until incorporated. Then add baking powder until just combined.
- Bake at 340 F for 20 minutes in the center rack. Test with toothpick or ohashi (chopstick) when it comes out clean it’s done!
- Serve with whipped cream, ice cream and or coffee, Japaneses green tea / hojicha tea!
For Sweet cream
- Whisk sugar with whipping cream until stiff peaks form
- Top cupcakes with desired amount of whipped cream!