Now look, I am going to share the recipe but please don’t be surprised and please please don’t be put off from trying it! The recipe is for eggless chocolate cupcakes but…they have a surprise ingredient which is not so common in cakes. It’s a paste that’s usually used in hummus!!! Ha ha see you are surprised! Yes, I’m talking about tahini paste! To be honest, I was quite sceptical when I first tried this recipe but the results are just phenomenal!
First of all, you cannot taste the tahini. Not that it would have been a bad thing but I can understand it’s not to everyone’s taste. Second, I have never and I repeat never tasted as moist and as decadent chocolate cupcakes in my life (see photo below)!! They are absolutely gorgeous and obviously so appropriate for people who are allergic to eggs. I also made a tahini paste buttercream which again was so interesting and delicious!
I guess what I learnt from this experience is to always be open minded when trying new foods and new ingredient combinations because the results can be very surprising! In this case it was a very positive experience and I think from now on I will be baking my chocolate cupcakes substituting eggs with tahini!
Right,let’s get baking my darlings!
INGREDIENTS
Yields 18 cupcakes
2 cups plain flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/4 cup tahini paste
1 cup cocoa powder
1 1/2 cups sugar
1 cup milk
1/4 cup vegetable oil
3/4 cup warm water
1 tsp instant coffee
150 gr chocolate chunks (optional)
For the buttercream
200 gr unsalted butter room temperature
400 gr icing sugar
1 tsp cinnamon
3 tbsp tahini paste
3 tbsp milk
INSTRUCTIONS
Step 1
Pre heat the oven at 180°C. Line a muffin tin with paper cupcake or muffin cases.
Step 2
In a bowl add the tahini paste, sugar, milk, vegetable oil and salt and whisk for a few minutes until smooth and well incorporated.
Step 3
Fold in the flour, baking soda, baking powder and cocoa powder. Beat some more until the mixture is smooth.
Step 4
Dissolve the coffee in the warm water and slowly pour it in the cake mixture whisking slowly to incorporate.
Step 5
Divide the mixture evenly between the paper cases. Add the chocolate chunks in the middle of the cupcake and push down.
Step 6
Bake for 25-30 minutes or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
For the buttercream:
In a mixer bowl cream the butter for 5 minutes using the paddle attachment. Slowly add the icing sugar and beat for a further 5 minutes. Add the tahini paste, cinnamon and milk and beat for 5 minutes more. The more you beat the buttercream the fluffier it will get. If the buttercream is too stiff add some more milk.
Decorate the cupcakes as you wish.
♥ You can get tahini paste from all supermarkets and health shops. Once it’s open you can store it in the fridge.
If you like your cupcakes really sweet and you are not adding the chocolate chunks then I would advise you to add two cups of sugar instead of 1 1/2.
Of course, you can omit the buttercream! They would still be delicious and less calories!
I would love to see your photos! Please tag me on Instagram or Facebook!
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