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kappukeki-wasabi-dessert
Kappukēki Wasabi Dessert
Don't let the name intimidate you; kappukēki is simply Japanese for "cupcake." Cute, right? This version is a fresh departure from the basic flavors and overly sweet frostings that often dominate the cupcake world. Black sesame and matcha, a power duo in the world of Japanese desserts, are seamlessly incorporated into the familiar foundation of a rich cocoa cake base and cream cheese-buttercream frosting. The result is a unique and deliciously balanced cupcake like no other, with welcome nutty and bittersweet notes, and a subtle-but-lively fresh hint of wasabi and crystallized ginger garnish.
Don't let the name intimidate you; kappukēki is simply Japanese for "cupcake." Cute, right? This version is a fresh departure from the basic flavors and overly sweet frostings that often dominate the cupcake world. Black sesame and matcha, a power duo in the world of Japanese desserts, are seamlessly incorporated into the familiar foundation of a rich cocoa cake base and cream cheese-buttercream frosting. The result is a unique and deliciously balanced cupcake like no other, with welcome nutty and bittersweet notes, and a subtle-but-lively fresh hint of wasabi and crystallized ginger garnish.
Toasted Sesame Flour
½ cup Sesame Seed - Black
Cupcake
½ cup toased sesame flour
1¾ cup all-purpose flour
1½ cup white sugar or Classic Monk Fruit Sweetener
½ cup Cocoa - Dutched
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup canola oil
2 ea large eggs
1 tsp Madagascar Pure Vanilla Extract
1 cup hot brewed coffee (or hot water)
Frosting
2½ cup powdered sugar
4 tsp Wasabi Powder
1 tsp Matcha
1 cup unsalted butter (2 sticks), room temperature
4 oz cream cheese, room temperature
2 Tbsp heavy cream
¼ tsp salt
Garnish
1 oz Candied Ginger, cut into slices
Prepare sesame flour. Add sesame seeds to a dry, heavy-bottomed skillet; set heat to medium. Toast until aroma is toasty and fragrant, about 2 to 4 minutes. Shake pan regularly to keep seeds moving and prevent burning. Transfer to a bowl to cool slightly. Pulse sesame seeds in a food processor or spice grinder to a consistency similar to almond flour, about 1 to 2 minutes; set aside.
Prepare cupcakes. Preheat oven to 350F. In a large bowl, whisk together toasted sesame flour, all-purpose flour, sugar (or monk fruit sweetener), cocoa powder, baking soda, baking powder, and salt until well-combined. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla. Add buttermilk mixture to dry ingredients and whisk until just combined. Add hot coffee (or hot water) and stir until incorporated.
Fill standard cupcake liners two-thirds full, (approximately 20 to 24 total). Bake approximately 18 minutes, or until cupcakes are slightly domed and bounce back when pressed or when a cake tester comes out clean with only a crumb or two attached. Remove from oven and transfer to cooling rack.
Prepare frosting. Sift together powdered sugar, wasabi powder, and matcha; set aside. In a separate bowl, beat butter and cream cheese on high speed until light and fluffy. Reduce speed to medium; add sifted powders – ½ cup at a time – until fully incorporated. Scrape down bowl; add heavy cream and salt; continue beating 1 to 2 additional minutes until smooth and fluffy.
Assemble. Load frosting in a pastry bag (fitted with choice of tip) or frost the old school way using a butter knife. Pipe or spread 1 to 1½ tablespoons frosting per cupcake. Garnish with candied ginger slivers.
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