Lately tahini has been my go-to condiment or ingredient for about anything that I whip up in the kitchen. I use it in salads or to make sauces for pasta and falafels, mix it in with my oatmeal, and, as shown here today, I LOVE it in desserts. Tahini (for those who have been missing out on life) is a paste made from sesame seeds. I've seen variations of it in the store that extend from super thin (almost like a maple syrup consistency) to super thick (like peanut butter). I prefer the thin tahini for its consistency, but the taste in either form is out of this world. It's a unique mix of earthy and nutty, and it pairs well with either savoury or sweet dishes. It also goes very well with black sesame seeds - as seen in one of my favourite doughnut recipes of all time !
Because of all of these reasons plus the fact that it's been ages since I've chowed down on a cupcake, when I saw this recipe from the blog My Name is Yeh, I knew knew knew that I had to make these cupcakes! I changed the recipe slightly to make it vegan, although I'm still totally dreaming of her original version. (And I'm looking forward to making it soon!)
vegan black sesame and tahini cupcakes - what you need:
(adapted from My Name is Yeh)
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 6 tablespoons black sesame seeds, ground as finely as possible (the best way would be with a spice grinder, but I used a food processor for okay results!)
- 1/2 cup vegetable oil
- 1/4 cup tahini (I prefer the very liquid-y kind, if yours is very thick, add an extra tablespoon of oil)
- 3/4 cup sugar
- 1/4 cup apple sauce
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons water, mixed together)
- 1 teaspoon vanilla extract
- 2/3 cup coconut milk
vegan black sesame and tahini cupcakes - what you do:
Preheat your oven to 180 degrees celsius (350F) and line a cupcake pan. Set aside.
In a medium bowl, stir together the flour, baking powder, salt, cocoa powder, and black sesame seeds.
In a large bowl beat the oil, tahini, and sugar together. Add in the apple sauce and flax egg. Beat well. In three additions, stir in the dry mixture. Make sure everything is completely combined, and then finally beat in the coconut milk.
Spoon the cupcake batter into the cupcake tins. Bake at 180C for 23-25 minutes, or until an inserted toothpick comes out clean.
Cool the cupcakes completely before frosting them.
This recipe makes 12 cupcakes.
I chose this frosting (and halved it) for these cupcakes. It was a perfect compliment ! For a vegan version, use vegan butter.
These cupcakes were rich without being heavy. Packed with flavour, but not overwhelmingly so... you could taste each individual ingredient - the cocoa, the tahini, and the sesame seeds. I thought that they wouldn't be a "passe-partout" dessert, but everyone who tried these guys loved them!
They would be perfect with a tall glass of (almond) milk or a big old cup of coffee.
baking soundtrack - tunes to inspire your inner baker:
They have been one of my favourite bands since I first heard them a couple of years ago in South Africa... and I love them more and more with each single they release!