Black Sesame Cupcakes w/Matcha ButtercreamBlack sesame seeds. Have you been paying attention to this current buzz? There’s a bit of a frenzy right now. People want them and they may not be sure why they want them…

Let me affirm that the recipe formula in the “Black Sesame Cupcakes with Matcha Buttercream,” from Molly Yeh in the Food52 Baking book, hits all the right buttons. And the hipness doesn’t end with those black seeds. The cupcakes also include tahini (which is too thrilling now) and matcha powder (which was too thrilling two years ago). When I saw this collection of ingredients in this recipe, I thought, “Really? Can I do this?” The answer is: Yes!

You’ll create lovely, soft, fluffy, moist cupcakes. The “nutty toastiness” of those seeds plus the tahini elicits coos of delight. I ground my toasted seeds in my spice grinder to turn them into powder. Easy.

My cupcakes needed 28 minutes in the oven. Buttercream is sweet and rich (all good). Don’t use more than 1 tsp. of matcha powder in the frosting: that’s enough to do the green job. Sigh at this loveliness. You will make friends with these cupcakes.

PREP TIME: assemble, bake, cool, frost and enjoy in as soon as 90 minutes
TASTE:
nutty toastiness topped with sweet richness

Let’s exhale and return to the savory world for next time. I’ll make the “Mushroom, Rice & Hazelnut Loaf,” from Green Kitchen Stories, along with the “Stuffed Sweet Potato,” from The Stone Soup. Get ready for a lot of roasted goodness when you come back to my site next week.