tahini cupcakes

tahini cupcakes 1 tahini cupcakes 2empty cases

I AM BACK AT HOME AND IT’S GREAT. Aside from seeing my Mum and Dad, here’s the rundown:

Pros:

  • heating and double glazing
  • my cats
  • someone else deciding what’s for dinner
  • beautiful black backgrounds for my photos
  • all my baking stuff that I couldn’t fit in my suitcase
  • random ingredients in the cupboard that I would never buy for myself i.e. tahini

tahini cupcakes 3 tahini cupcakes 4

Cons:

  • said cats’ fur on everything
  • baked goods are eaten at the pace of tectonic plates {not helped by Mum giving up sugar for March}

tahini cupcakes 5

Let’s get this out of the way: tahini ≠ a tropical island {that’s Tahiti}. Tahini = sesame seed paste. The instant word association that my brain makes of eating these cupcakes on a beach is not the  most helpful thing on this grey, Spring day.

Tahini is most commonly used in making hummus. I have to admit, when I opened the jar, it wasn’t the prettiest thing in the world, looking like very oily, smooth peanut butter. But, it gave off this beautiful not-quite-nutty scent in the oven, and it gives the cupcakes a kind of peanut taste. If you’ve got some tahini lying around, give this one a try!

{This recipe is adapted from My Name Is Yeh.}

tahini cupcakes 5

Tahini Cupcakes

  • Servings: makes 12
  • Difficulty: easy
  • Print

Ingredients:

Cupcakes:
  • 1 cup sugar
  • 1 ¼ cups plain flour
  • ¾ tsp salt
  • ¾ tsp bicarb. soda
  • ¾ tsp baking powder
  • pinch cinnamon
  • 1 egg {RT}
  • 3 tbsp tahini
  • ½ cup milk + 1 tsp lemon juice
  • 1 tbsp rapeseed/vegetable oil
  • ½ tsp vanilla extract
Icing:
  • 115g soft, unsalted butter
  • ¼ cup tahini
  • third cup cocoa powder
  • 1 cup icing sugar
  • pinch salt
  • pinch cinnamon
  • ¼ tsp vanilla extract
  • sesame seeds, to decorate {or use sprinkles}

Method:

Preheat your oven to 160*C {fan-forced} and line a cupcake tin with paper cases.

Measure out all of the dry cupcake ingredients into a bowl and stir together.

Measure out all of the wet cupcake ingredients into a smaller bowl and whisk well with a fork.

Add the wet to the dry and fold through until all combined.

Divide the mixture equally between the 12 cupcake cases {an ice-cream scoop is ace for this if you’ve got one} and bake for at least 18 minutes. Leave to cool on a rack.

For the icing, beat together the soft butter and the tahini until nice and smooth. Add the cocoa and mix through, then the icing sugar. Finally, add the salt, cinnamon and vanilla.

Top each cupcake with a dollop of icing and sprinkle with sesame seeds or sprinkles.

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2 thoughts on “tahini cupcakes

  1. I would never have thought of putting Tahini into a sponge mixture, but I can certainly imagine them being good based upon the baking aroma you describe.
    I had to chuckle when you wrote your pro & con list particularly about the cat fur! Our boy (a ragdoll) just drops fur everywhere! Anything new in the house is soon welcomed with a a few obligatory cat hairs! 😉
    Angela x

    Like

    • Yeah, they were interesting and definitely worth the experiment!
      I think the cat fur situation is even worse than usual at the moment, probably something to do with getting rid of a winter coat?!
      Hannah 🙂

      Like

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