Sesame Cupcakes with Honey Meringue Frosting
Prep time
Cook time
Total time
Serves: 12 Cupcakes
Sesame Cupcakes
  • 2.1 oz. (60 g) white sesame seeds
  • 2.1 oz. (60 g) black sesame seeds
  • 2.7 fl. oz. (80 ml) oil ( I used sesame oil but other neutral oils like canola or sunflower seed oil work just as well)
  • 4 eggs
  • 8.1 oz. (230 g) sugar
  • 1 tsp. vanilla essence
  • 5 Tbsp. sweet soy sauce
  • ½ Tbsp. baking powder
  • 8.1 oz. (230 g) cake flour
  • More black sesame seeds for decoration.
Honey Meringue Frosting
  • 3 egg whites
  • ¼ tsp. of salt
  • 3 fl. oz. (90 ml) of honey
  • 3.2 oz. (90 g) sugar
Sesame Cupcakes
  1. In a small pot, roast both white and black sesame seeds on medium heat; stirring continuously (The seeds will start crackling. When you think they are almost roasted enough, remove from heat as they will keep browning with the heat off.)
  2. In a food processor, combine sesame seeds with oil and puree until smooth (I had to stop and scrape some seeds off the sides of the bowl at one point.) Set aside.
  3. Preheat oven to 350°F (180°C), grease and flour or line cupcake pan.
  4. In a large bowl, beat eggs with a hand mixer until fluffy.
  5. Add sugar, vanilla essence and sweet soy sauce, mix well.
  6. Beat in sesame paste.
  7. Stir in baking powder and flour, little by little, until everything is well combined.
  8. Divide batter among muffin cups, filling each ⅔ full.
  9. Bake on centre rack for 25 minutes or until a stick comes out clean.
  10. Remove from pan, let cool on cooling rack.
  11. Pipe or spread frosting on cupcakes, sprinkle with black sesame seeds.
Honey Meringue Frosting
  1. In a small pot, boil sugar and honey on medium heat until bubbles emerge and it darkens.
  2. In the meantime, add salt to egg whites and beat until very stiff with a hand mixer (or kitchen aid, off course) in a heat-proof bowl (when using a hand mixer, you will need a bowl that is rather small but deep).
  3. While beating continuously, very slowly pour in boiling hot honey-sugar mixture.
  4. Keep beating until everything is well incorporated.
Recipe by Just One Cookbook at