So in my continued quest to flavor every possible dessert in my life with kinako, I came up with a kinako frosting this weekend to top these banana cupcakes. The kinako seems to temper the tanginess of the cream cheese a bit, which makes for a more mellow, not-overly sweet frosting. I'm thinking of using it to top some kabocha cupcakes in the near future.
Kinako-Cream Cheese Frosting
Makes enough for approximately 1 dozen cupcakes
3 oz/85 g cream cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons whipping cream
1/3 cup confectioners sugar
1/4 cup kinako, plus 1 tablespoon for sprinkling
1/2 teaspoon vanilla extract
Beat together the cream cheese, butter and whipping cream until smooth. Add the confectioners sugar, kinako and vanilla and beat on low speed until combined, then beat on high speed until fluffy.
After spreading or piping the frosting, put 1 tablespoon kinako in a sieve and sprinkle over your cake or cupcakes.
They smell delicious from here (and well photographed!)