Graham Herterich’s Tahini and Black Sesame Cupcakes
A deliciously modern take on cupcakes
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
165g (5 1/2oz) self-raising flour
165g (5 1/2oz) caster sugar
115g (scant 4 1/4oz) butter, very soft
50g (2oz) tahini
3 medium eggs
1 tsp baking powder
1/2 tsp vanilla
1 tbsp black sesame seeds, plus extra to decorate (see note)
Frosting
100g (3 1/2oz) butter, softened
50g (2oz) tahini
300g (10oz) icing sugar
2 tbsp milk (optional)
Method
Preheat the oven to 180˚C fan. Line your cupcake tray with paper cases.
Put all the ingredients except the black sesame seeds in a large bowl. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix everything together until you have a smooth, well-combined, fluffy batter. This will take a minute or two.
Gently fold in the black sesame seeds.
Divide the batter between the paper cases.
Bake in the preheated oven for 18-20 minutes, until golden brown and a skewer inserted into the middle of each cake comes out clean. Transfer to a wire rack and leave to cool completely.
To make the frosting, using an electric mixer or the stand mixer again, mix the softened butter with the tahini and icing sugar, starting slowly or you'll have a big mess! Continue to whisk for about 5 minutes, adding a little milk if you would like to make the frosting a little softer.
Using either a piping bag, a palette knife or a spoon, divide the frosting between the cupcakes.
To decorate, sprinkle with more black sesame seeds.
Note: You can get black sesame seeds from Asian food shops.
