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1
[Preparation] Put the butter in a bowl and leave at room temperature.
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2
Sift the dry ingredients.
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3
Leave the eggs at room temperature.
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4
Line the moulds with paper cases.
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5
Cream the butter until smooth and add the sugar in 2 ~3 batches.
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6
Beat constantly.
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7
Add the salt.
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8
Beat the eggs well and add a little at a time into the bowl.
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9
Beat constantly and stir in the almond flour.
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10
Preheat the oven to 180 degrees C. Take out the baking sheet from the oven.
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11
Add the dry ingredients to Step 3 in 2~3 batches and fold in with a plastic spatula.
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12
Pour the batter into the cupcake holders.
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13
Top with ama-natto (or walnuts and sesame seeds) if available.
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14
Bake in the preheated oven for about 15 minutes.
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15
When a skewer inserted comes out clean, it is done.
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16
Cool slightly first, then cover with cling film and cool completely.
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17
It tastes better if you let rest overnight.
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18
They keep well so they are good for gifting.
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19
I added black sesame seeds into the batter (not listed).
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20
You could put as much as you like but I add 1.5 teaspoons to the half of the batter above.
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21
With anko.
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22
I made 15 g balls of anko and froze them partially in advance.
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23
I then put the anko balls inside each cupcake batter and baked them.
