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Saturday, June 19, 2010

Black Sesame Twist Cupcakes

  • Preheat oven at 180 C and line two cupcake trays
  • Remove some of the vanilla batter into a separate mixing bowl. Combine in the black sesame paste (according to taste and preference).
  • Return the black sesame batter to the vanilla batter. Carefully fold the batter, enough to create a swirl effect.
  • Spoon in one tablespoon of batter into each cupcake case.
  • Bake for 30-35 minutes or until inserted skewer comes out clean.
  • Store in an air tight container after cooled. Cupcakes can keep for 3-4 days.

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