Peanut Butter Black Sesame Cupcakes with Almond Whipped Cream

This was one of the entries from the cupcake challenge. This particular one just seemed to stick out in my mind when it was submitted by Joann. I did have a few issues with finding the black sesame soup so I instead used a soybean black sesame powder that you mix with milk for a surprisingly tasty drink (thought it would taste groady to be honest, but yay for it not!). I also went to three stores for corn syrup for a simple frosting but to no avail as well. I mean how do three supermarkets not have corn syrup?! So instead, I made a simple whipped cream with a hint of almond extract and sugar.

The cupcake had a sweet slight peanut buttery taste that was backed by that black sesame. Very different and shibby tasty! The light almond whipped cream was just the right flavor to assist the cupcake. I piped on the character "Fu" which means luck. I colored them with black sesame seeds however due to their getting in your teeth and not adding positive texture wise, I might just heavily pipe "Fu" on them next time and do a very light sprikling of the seeds. I'm inspired to try a few more Chinese flavors, especially since Chinese New Year is coming up, and it's year of the Boar baby! MY YEAR! *woot woot*

With the overall flavors of peanut, sesame, and almond these were quite a hit at work. Not too sweet, a little bitter, and a slight umami flavor. Yum! A very tasty, easy to make cupcake! Thanks Joann!

Peanut Butter Black Sesame Cupcakes
Makes 12 cupcakes / 350 F degree oven

What You'll Need...
1/4 cup of unsalted butter, softened to room temp
1/4 cup of smooth peanut butter
1/2 cup of sugar
2 large eggs
1 cup of flour
1-50 gram individual package of instant black sesame soup powder -OR-
3 1/2 tablespoons of black sesame and soybean powder
3/4 teaspoon of baking powder
1/4 teaspoon of salt
3/4 cup milk

What You'll Do...
1) Prepare muffin tins with paper liners. Preheat oven to 350F.
2) Put butter and peanut butter in a bowl of a mixer and mix on medium until creamed together.
3) Add the sugar and mix until the mixture is light and fluffy.
4) Add the eggs one at a time, beating well after each. Scrape down the bowl to ensure the incorporation of the eggs.
5) In another small bowl, sift the flour, black sesame powder, baking powder, and salt together.
6) With the mixer on low, alternate the additions of the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Scrape down the bowl and mix until smooth, about 2 minutes.
7) Scoop batter into the muffin liners and bake in the oven for 18-22 minutes. Test if they're done with a toothpick. When it comes out clean, they're done.
8) Cool for a few minutes in the muffin tins, then remove to a cooling rack to cool completely.


Almond Whipped Cream
What You'll Need...
1 cup of heavy whipping cream
1 tablespoon of powdered sugar
1/4 teaspoon of almond extract

What You'll Do...
Place all ingredients in a mixer and mix until stiff peaks form. Duh, it's whipped cream.