Japanese · Dessert
Black Sesame Protein Cupcakes
A Japanese-inspired cupcake built around toasted black sesame paste, folded into a whey-protein batter and finished with a light whipped cottage cheese topping instead of buttercream. The nutty, almost smoky sesame flavour carries the whole cake, while the protein floor comes from egg, Greek yogurt, whey isolate and the cottage cheese topping working together rather than any single ingredient.
$1
15 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
338Calories
26.7gProtein
14.2gFat
31gCarbs
9.7gSugar
2.4gFiber
547mgSodium
109mgChol
3.1gSat Fat
282mgPotassium
255mgCalcium
3.2mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
5gAllulose
0.5gAlcohol
Goes well with
Japanese Lager Beer
local
Genmaicha
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Toast the 20g black sesame seeds in a dry pan for 1-2 minutes until fragrant, then grind in a blender to a coarse paste.
3
Whisk the whole egg and egg white together in a bowl, then beat in the greek yogurt, sesame paste and vanilla extract until smooth.
4
In a separate bowl, whisk together the whey protein isolate, cake flour, almond flour, baking powder, sugar, allulose and salt.
5
Fold the dry mixture into the wet mixture in two additions with a hand mixer on low speed, mixing just until no streaks of flour remain.
6
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
8
Blend the lowfat cottage cheese until completely smooth and spoon or pipe a small dollop onto each cooled cupcake.
9
Scatter the whole black sesame seeds over the topping just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/81 1/8 eggs, whisked (55g)
- 1 7/81 7/8 egg whites, whisked (60g)
- 2.1 oz60g greek yogurt
- 0.9 oz25g vanilla or unflavoured whey protein isolate
- 0.7 oz20g black, toasted and ground to a paste sesame seeds
- 1.1 oz30g sifted cake flour
- 0.5 oz15g almond flour
- 0.1 oz3g baking powder
- 0.5 oz14g sugar white
- 0.4 oz10g allulose
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.9 oz25g blended smooth cottage cheese lowfat
- 0.1 oz3g black, whole, for topping sesame seeds
