Salted Tahini Cupcakes
User Reviews
5
10 reviews
Excellent
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Prep Time
40 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
14 Cupcakes
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Course
Dessert
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Cuisine
International
Salted Tahini Cupcakes
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A recipe for Salted Tahini Cupcakes from the cookbook, Fantastic Filled Cupcakes, by Camila Hurst. The tahini-based cupcakes are filled with a tahini fudge and topped with a salted tahini buttercream.
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Ingredients
Tahini Cupcakes:
- 1 1/2 cups all-purpose flour 191 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar 200 grams
- 1/4 cup tahini 60 grams
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk at room temperature, 120 milliliters
Tahini Fudge:
- 2/3 cup condensed milk 156 milliliters
- 1/3 cup tahini 78 milliliters
- 1/2 tablespoon unsalted butter 7 grams
Salted Tahini Buttercream:
- 1 1/2 cups unsalted butter at room temperature, 339 grams
- 1/2 cup tahini 120 grams
- 3 cups powdered sugar sifted, 382 grams
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk 30 milliliters
- 1/2 teaspoon salt or to taste
Instructions
To make the Tahini Cupcakes:
- Preheat the oven to 350˚F (177˚C) and line 14 cupcake tins with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed for about 1 minute. Add the granulated sugar and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary. Add the tahini and blend again.
- Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla, followed but the buttermilk, and blend again. Lastly, add the dry ingredients and fold with a rubber spatula until incorporated.
- Divide the batter evenly into the cupcake liners, filling them about two-thirds of the way. Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool completely before filling and frosting.
To make the Tahini Fudge:
- Place the condensed milk, tahini and butter in a small saucepan over medium heat and cook for 12 to 15 minutes, stirring nonstop. If you stop stirring, the fudge will stick to the bottom of the pan. Cook until the mixture is thick and fudgy and you can see the bottom of the pan when you run the spatula through the middle of the fudge.
- Remove to a small bowl and let it cool completely. Don't place it in the fridge before filling the cupcakes or the fudge will get too hard to be piped or spooned into the cupcakes. It can be kept covered, at room temperature, for up to 1 day.
To make the Salted Tahini Buttercream:
- Place the butter in the bowl of an electric mixer. Cream on medium-high speed for about 4 minutes, until very fluffy and lightened in color. Add the tahini and mix until combined.
- With the mixer off, add the sifted powdered sugar to the bowl. Mix on low speed until the sugar has incorporated with the butter. Increase the speed to medium-high and beat the butter and sugar together for about 1 minute, until creamy and fluffy.
- Add the vanilla and milk, and mix until combined. Add the salt to taste, starting with 1/2 teaspoon, and if you feel like you want it a bit saltier, add more as desired.
- If the buttercream is too runny, add more sifted powdered sugar by the tablespoon (8 grams) and mix to incorporate. If the buttercream is too stiff, add a bit more milk by the teaspoon, mixing in between, until you achieve a buttercream that is creamy, firm and smooth.
To assemble the cupcakes:
- Use a spoon to remove the center of each cupcake. Spoon or pipe some of the Tahini Fudge into the middle of the cupcakes.
- Place the Salted Tahini Buttercream in a piping bag fitted with the piping tip of choice. Pipe the frosting over the cupcakes.
- The cupcakes can be stored in the refrigerator, covered, for up to 4 days.
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User Reviews
Overall Rating
5
10 reviews
Excellent
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