Rich Kinako Cupcakes. Green tea and kinako : the perfect combination. Kinako is a must-try Japanese ingredient. It's a known superfood that's warm and nutty like peanuts!

Experience fun Japanese candy & tasty Japanese snacks directly from Tokyo. The first two installments will be Kuromitsu (molasses) Kinako (roasted soybean flour) and Hakutou Pocky Kuromitsu Kinko features molasses flavored pretzel covered by kinako infused white chocolate. Kinako mochi is a traditional Japanese snack of chewy rice cakes dusted with a sweet and nutty soybean powder. You can cook Rich Kinako Cupcakes using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rich Kinako Cupcakes

It's 1 of for 6 ....
You need 90 grams of Unsalted butter.
Prepare 70 grams of Sugar.
Prepare 1 pinch of Salt.
Prepare 2 medium of Eggs.
Prepare 10 grams of Almond flour.
It's 70 grams of ◎Plain flour.
You need 30 grams of ◎Kinako.
You need 1/2 tsp of ◎Baking powder.
Prepare 1 of for decoration (Optional) Ama-natto.

Not only is it delicious, it's surprisingly healthy! The best part was the free child labor in making the mochi balls. We have found that wet hands keep the mochi from sticking as we separated it into balls, so we set out bowls of water as well as kinako. Recipe for delicious rich coffee cupcakes with coffee buttercream icing, great Rich coffee cupcakes with an easy coffee buttercream, ideal for bake sales or simply treating yourself any day of the week.

Rich Kinako Cupcakes instructions

[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 180ºC. 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..

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