This recipe is not the first time I have baked with Miso paste (see my Miso Doughnuts), so it’s safe to say I have previously identified that Miso can actually work quite well on the sweet side of eating.
However, what I haven’t done is paired the miso flavor with another taste that it can work in balance with. After a few pairing combo trials, it was the sturdy and always reliable dark chocolate that came up trumps.
What the miso did was took the chocolate to the next level, placing a beautiful twist on the flavor and turning it into a completely unique palate.
- 160g self-rising flour
- ½ tsn salt
- 150g brown sugar
- 50g cacao powder
- 2 eggs
- 1 tsn vanilla essence
- ½ cup oil
- 135ml buttermilk
- 2 tsn miso paste
- 60g cacao powder
- 240g butter, at room temperature
- 80g brown sugar
- 1 tsn miso paste
- Preheat the oven to 180c degrees and line a 12 cupcake patty tin with patty cases.
- Sieve the flour, salt, sugar and cacao powder into a bowl and stir to combine.
- Place the eggs, vanilla, oil, buttermilk and miso into a bowl and using a hand whisk beat until combine.
- Pour the wet mix into the dry bowl and stir until well combined.
- Pour the mix evenly into the patty cases.
- Bake in the oven for 14 minutes or until a skewer inserted in the middle comes out clean.
- Place the cupcakes onto a cooling rack until cooled.
- Make the icing by placing all ingredients into a bowl and beating with electric beaters for 5 minutes or until light and creamy. Place in the fridge to harden.
- To ice the cupcakes place the icing into a piping bag with a star nozzle and pipe evenly on all cupcakes.
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Your measurement of tsn is not familiar to me. What is the equivalent in teaspoons or tablespoons?
How many cupcakes will this recipe yield? Thank you!