Tuesday, December 1, 2009

Recipe: Sesame Honey Cupcakes

I found this recipe on cupcake project a while ago and I finally decided to take the plunge and try it, and it was totally worth the suspense. I'm reminded of several things when I eat these cupcakes. The first thing that came to mind on the first bite was it tasted a lot like honey nut cheerios, but better. And if you like to eat the batter like I do, it tastes amazing (sort of like pancake batter) My husband hates these cupcakes, but if you have oddball taste buds like I do, you're in for a treat. 

Sesame Honey Cupcakes
  • 2 1/2 C all-purpose flour
  • 3 t baking powder
  • 1/2 t salt
  • 1/3 C unsalted butter, softened
  • 1/2 C sugar
  • 1/2 C honey
  • 1 egg
  • 2 T tahini 
  • 1 C buttermilk
  • 1 t vanilla extract
  • 3 T white sesame seeds
  • Sift together flour, baking powder and salt in a medium-sized bowl.
  1. In another bowl, cream together butter, sugar, honey, and salt until pale and glossy, about 3 minutes.
  2. In another bowl, whisk together buttermilk and vanilla.
  3. With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
  4. Continue beating in the tahini.
  5. In 3 additions, alternately blend in the flour and buttermilk, ending with flour.
  6. Mix in the sesame seeds.
  7. Fill cupcake liners almost to the top. These cupcakes do not rise very much.
  8. Bake for about 20 minutes, or until the top of the cakes are lightly golden.
Honey Cream Cheese Frosting
  • 8 oz cream cheese, room temperature
  • 1/4 C butter, room temperature
  • 2 T tahini
  • 1/2 C honey
  1. Whip cream cheese and butter until light and fluffy.
  2. Slowly mix in tahini and honey.
  3. Spread on the cupcakes. You don't need to make them look pretty because they are going to get covered in sesame seeds.
After frosting the cupcakes, dunk them in a plate of toasted sesame seeds... and then devour.

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