Day 15: Toasted Sesame Cupcakes with Cherry Almond Frosting
This was a strange one, but turned out really well. Its a little more savory than sweet. They cherries give it a little something.
We’re halfway there. Crap. This has been A LOT of work. But pretty rewarding seeing as everyone has been so excited about it. So I guess I’ll keep going.
Toasted Sesame Cupcakes
- 1 cup flour
- 1/4 cup toasted sesame seeds
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 3/4 cup sugar
- 1/4 cup unsalted butter
- 2 egg whites
- 2/3 cup buttermilk
In a small bowl mix, flour, sesame seeds, baking powder, baking soda and salt.
Using an electric mixer, beat together sugar and butter until well combined, add the egg whites beating well after each addition. Beat in the flour and buttermilk until smooth.
Scoop patter into cups. Bake at 350 for 25 minutes or so. Let cool.
Cherry Almond Frosting
- 1/4 cup butter
- 1-2 cups powdered sugar
- 1/2 tsp almond extract
- 2 tbsp maraschino cherry juice
Beat the butter and sugar together until light and fluffy, then add in the almond and cherry. Mix well.