Matcha cream
[Cakes] : Whip butter and sugar together. Once it thickens add almond powder, sesame, salt and finally, eggs. Pour the mixture into cupcake molds and bake at 170°C for 7 minutes. Lower the temperature to 145°C for an additional 11 to 12 minutes.
[Matcha cream] : Mix the ingredients together until obtaining smooth and thick cream.
Using a piping bag, make a rosette on the cakes with the matcha cream.
Decorate the cupcakes with berries, seasonal fruits or fruits of your choice. Set aside in the refrigerator for a couple of minutes before serving.
Ideal treat for a dessert or a snack, paired with a cup of sencha tea !