Tahini & Molasses Cupcakes

Ingredients

• 100 ml tahini
• 100 ml mulberry molasses
• 100 ml milk
• 80 ml hazelnut oil
• 3 medium eggs
• 50 gr brown sugar or granulated sugar
• 220 gr plain flour (wholewheat or a mixture is also fine)
• 2 tsp baking powder
• 2 tsp vanilla powder (reduce to 1 tsp if using extract)
• 1 pinch of salt
• 120 gr roughly chopped walnuts
• Walnut halves, for decoration

(The number of cupcakes you will obtain will vary according to the size of your muffin tin. This recipe yields approximately 22-24 mini cupcakes of 5 cm in diameter)

Step by step method

Adım Adım Yapılışı

1. Heat oven to 180 degrees celsius.
2. Beat eggs and sugar in a large bowl and add all wet ingredients. Mix well.
3. In separate bowl combine all dry ingredients except for the walnuts. Also, you may have to reduce the amount of flour by 30-40 gr in case you are using only wholewheat!
4. Add dry ingredient mixture to the egg mixture and mix well until you obtain a thick but smooth batter.
5. Finally add the chopped walnuts and blend.
6. Pour batter into muffin tin and bake in preheated oven for 30-40 minutes. Baking time will vary among ovens so keep an eye on your cupcakes!
7. Cool cupcakes on rack and do not prepare your glaze until your cakes have cooled.
8. For tahini glaze combine 3 tbsp tahini, 3 tbsp confectioner’s sugar and 3-4 tbsp of milk in a bowl and mix until well blended. Dip each cake into this glaze, turn over onto a tray or serving plate and place half a walnut on tup of each. Or you can decorate them otherwise to your preference, for example using sprinkles or chocolate shavings etc.