Rich Kinako Cupcakes

Rich Kinako Cupcakes

These are exactly as the title describes. These are great for kinako lovers.

Ingredients: six 100 ml muffin cups / (amount for 3 in parantheses)

For 6 (for 3)
Unsalted butter
90 g (45 g)
70 g (35 g)
a pinch (a tiny amount)
2 medium (1 medium)
Almond flour
10 g (5 g)
◎Plain flour
70 g (35 g)
30 g (15 g)
◎Baking powder
1/2 teaspoon (1/4 teaspoon)
(Optional) Ama-natto
for decoration


1. [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.
2. Cream the butter until smooth and add the sugar in 2 ~3 batches. Beat constantly. Add the salt.
3. Beat the eggs well and add a little at a time into the bowl. Beat constantly and stir in the almond flour.
4. 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.
5. Pour the batter into the cupcake holders. Top with ama-natto (or walnuts and sesame seeds) if available.
6. 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.
7. It tastes better if you let rest overnight. They keep well so they are good for gifting.
8. 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.
9. 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.

Story Behind this Recipe

I love kinako powder and I wanted to make dense cupcakes, which keep well. I changed the photos and made additions, but the ingredients and quantities are the same.