Ingredients
1 for 6 ...
90 grams Unsalted butter
70 grams Sugar
1 pinch Salt
2 medium Eggs
10 grams Almond flour
70 grams Plain flour
30 grams Kinako
1/2 tsp Baking powder
1 for decoration (Optional) Ama-natto
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
You're reading one of recipes available free. Full library with Gastronome.
[Preparation] Put the butter in a bowl and leave at room temperature. Sift the dry ingredients. Leave the eggs at room temperature. Line the moulds with paper cases. Cream the butter until smooth and add the sugar in 2 ~3 batches. Beat constantly. Add the salt. Beat the eggs well and add a little at a time into the bowl. Beat constantly and stir in the almond flour. Preheat the oven to 180 degrees C. Take out the baking sheet from the oven. Add the dry ingredients to Step 3 in 2~3 batches and fold in with a plastic spatula. Pour the batter into the cupcake holders. Top with ama-natto (or walnuts and sesame seeds) if available. Bake in the preheated oven for about 15 minutes. When a skewer inserted comes out clean, it is done. Cool slightly first, then cover with cling film and cool completely. It tastes better if you let rest overnight. They keep well so they are good for gifting. I added black sesame seeds into the batter (not listed). You could put as much as you like but I add 1.5 teaspoons to the half of the batter above. With anko. I made 15 g balls of anko and froze them partially in advance. I then put the anko balls inside each cupcake batter and baked them.