Seasonal Recipes

Tahini Cupcakes with Chocolate Tahini Icing

cupcakes:
2 1/4 c sugar
2 c flour
1 1/2 tsp each: baking powder, baking soda, kosher salt
1/4 tsp cinnamon
2 large eggs
1 c buttermilk
1 tb vanilla extract
2 tb flavorless oil, like canola
6 tb tahini
3/4 c water


frosting:
1 c unsalted butter, softened
3/4 c tahini
3/4 c unsweetened cocoa powder
2 c powdered sugar
1/2 tsp vanilla extract
a pinch of sea salt
a pinch of cinnamon

make the cupcakes:

preheat oven to 180. line and grease two cupcake pans and set them aside.

in a large bowl, combine all dry ingredients. in a medium bowl, combine eggs, buttermilk, vanilla, oil, and tahini. add the wet ingredients to the dry ingredients and mix to combine. stir in the water. pour into cupcake pans and bake until a toothpick inserted into the center of one comes out clean. begin checking for doneness at 18 minutes.

let cool for a few minutes in the pans and then transfer to a wire rack to cool fully.

make the frosting:

beat together the butter and tahini. beat in the cocoa powder, and then the powdered sugar. add vanilla, salt, and cinnamon. taste and make adjustments as desired. 

frost your cupcakes and add sprinkles.

Source : My Name Is Yeh