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1
Soften the butter to room temperature, then sift the flour and baking powder together.
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2
Put the butter into a bowl, add the sugar (90 g), and mix well until no longer white.
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3
Gradually stir in the beaten egg a bit at a time.
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4
Add the flour after mixing it together, and mix with a spatula in a cutting motion.
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5
Preheat the oven to 170C.
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6
Spoon the batter into cups, and bake at 170C for 25-30 minutes.
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7
Stick them with a toothpick to check and see if they are ready; they are done if the toothpick comes out clean.
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8
Let cool sufficiently at room temperature.
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9
Whip 15 g sugar into the heavy cream.
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10
Keep whipping until peaks form.
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11
Fill the Step 6 cream into a pastry bag.
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12
Once the cakes have thoroughly cooled, cut off the rounded tops, scoop out the center with a knife, and fill with heavy cream.
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13
Cover the heavy cream with the cut tops.
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14
Combine the sesame paste with the nerikiri, and stir well.
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15
Cover the tops of the cupcakes with the black sesame nerikiri evenly, draw a Buddha's face with a utensil such as a small spatula, and it is done!
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16
The nerikiri and cupcakes might not look like they go well together at first glance, but they're really tasty!
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17
I've also posted a recipe for nerikiriand white an paste.
