Sesame Chestnut Mountain Cupcakes Chestnut Caramel Cake With Black Sesame Cream And Chestnut Cream Frosting With Black And White Sesame Chopsticks Recipes

Steps:

• Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined.
• Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely.
• Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
• Transfer the frosting to a piping bag or a resealable plastic bag and pipe the frosting onto the tops of the cupcakes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
• Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
• Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
• Fill cupcake liners with the batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

Steps:

• Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
• Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
• Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
• Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
• Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
• Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.