Nerikiri Buddha Cupcake

This is a cupcake topped with nerikiri (a dough for decorative confections made of white bean jam and shiratamako). The black sesame and heavy cream goes deliciously well with the cupcake base.

Ingredients: 4 servings

100 g
100 g
Baking powder
2.5 g
Powdered sugar
90 g
Nerikiri (a dough made of white bean jam and shiratamako)
150 g
Black sesame paste
1 tablespoon
Heavy cream
100 ml
15 g


1. Soften the butter to room temperature, then sift the flour and baking powder together.
2. Put the butter into a bowl, add the sugar (90 g), and mix well until no longer white.
3. Gradually stir in the beaten egg a bit at a time. Add the flour after mixing it together, and mix with a spatula in a cutting motion. Preheat the oven to 170℃.
4. Spoon the batter into cups, and bake at 170℃ for 25-30 minutes.
5. Stick them with a toothpick to check and see if they are ready; they are done if the toothpick comes out clean. Let cool sufficiently at room temperature.
6. Whip 15 g sugar into the heavy cream. Keep whipping until peaks form.
7. Fill the Step 6 cream into a pastry bag.
8. Once the cakes have thoroughly cooled, cut off the rounded tops, scoop out the center with a knife, and fill with heavy cream.
9. Cover the heavy cream with the cut tops. Combine the sesame paste with the nerikiri, and stir well.
10. 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!
11. The nerikiri and cupcakes might not look like they go well together at first glance, but they're really tasty!
12. I've also posted a recipe for nerikiri Recipe ID: 2253702 and white an paste Recipe ID: 2251753.

Story Behind this Recipe

When I tried eating nerikiri and cupcakes together, it was surprisingly tasty, so I tried making this.