Hojicha Cupcake with Murasaki Imo Frosting

The classy rich flavor of Hojicha goes exceptionally well baked in a cupcake! Frosted with the delectable Murasaki Imo frosting made with Japanese purple sweet potato, the two is truly a match made in heaven.

 

Makes 22 Mini Cupcakes

Ingredients:

Cupcake:
Butter                                  50g

Sudakitoh Sugar                70g

Egg                                      1 (about 50g)

Flour                                    100g

Baking Powder                   4g

Hojicha Powder 13g

Frosting:

Cream Cheese    100g

Unsalted Butter   50g

Icing Sugar   20g

Murasaki imo powder   20g

 

Method:

  1. Preheat oven to 170 degrees C.
  2. Cream the butter and Sudakitoh sugar well.
  3. Whisk the egg and add it into the creamed butter & sugar mixture over 2 to 3 times.
  4. Sift in flour, baking powder and hojicha powder.
  5. Mix the batter until combined evenly and there are no lumps.
  6. Put the batter into a piping bag and pipe the batter into a cupcake mould (3/4 full).
  7. Bake at 170 degree C for about 15 to 20 mins.

Frosting:

  • Cream butter till light & fluffy.
  • Add in the cream cheese and mix well.
  • Combine both.
  • Sift in icing sugar, murasaki imo powder into the cream cheese mixture and mix well.

Pro Tip:

If the frosting gets too hard, add a tea spoon of milk.

 

Hojicha powder used is from Harada Seicha. Distributed by Shiki International Pte Ltd
inquire at Shiki International Pte Ltd

 

*Images are for reference only
Recipe Copyright of Spoonful 
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