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.
- In another bowl, cream together butter, sugar, honey, and salt until pale and glossy, about 3 minutes.
- In another bowl, whisk together buttermilk and vanilla.
- With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
- Continue beating in the tahini.
- In 3 additions, alternately blend in the flour and buttermilk, ending with flour.
- Mix in the sesame seeds.
- Fill cupcake liners almost to the top. These cupcakes do not rise very much.
- 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
- Whip cream cheese and butter until light and fluffy.
- Slowly mix in tahini and honey.
- 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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