We never stop trying Hojicha in every way imaginable around here. With its delicate aroma and smooth, toasted notes, this roasted Japanese green tea continues to surprise us. In this recipe, we combine it with natural yogurt and coconut sugar to create soft and balanced cupcakes, perfect for savoring at leisure.
Ingredients:
1 scoop of natural yogurt (125g)
2 eggs
1 and 1/2 measures of rice flour
1/2 measure of coconut oil
1 measure of coconut or brown sugar
1 tsp vanilla extract
1 bamboo spoon (chashaku) of hojicha
1 pinch of salt
1 tsp baking powder
1 tsp of baking soda
Cream:
2 tablespoons of hojicha + water as needed
150g of natural yogurt
Black sesame seeds
Preparation:
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1. In a bowl, combine the yogurt with the eggs, coconut oil, sugar, and vanilla extract. Mix everything until you obtain a smooth cream.
2. Add the rice flour, hojicha, a pinch of salt, baking powder, and baking soda. Mix again.
3. Grease several muffin tins (or line them with parchment paper) and pour in the batter. Bake in a preheated oven at 180ºC for 15 minutes.
4. Prepare the hojicha with water until you obtain a smooth texture and mix it with 150g of natural yogurt.
5. Once the cupcakes are ready, simply let them cool, top with the yogurt and hojicha cream, and finish with black sesame seeds. Enjoy!
