Today’s guest post is from one of my favorite bloggers, Molly of My Name is Yeh. Molly is a talented baker and a wonderful photographer, you should check out her site if you haven’t already! Her writing and attitude is filled with an infectious and positive energy that makes you want to visit her farm and cook, laugh and eat with her all day long. Here’s the genius behind these delightful cupcakes, Molly Yeh! When Nik asked me to do this guest post, I knew I didn’t need to look very far for inspiration! He has a bagillion recipes that I’ve been wanting to make (those breakfast samosas!!! that semolina halva!!!). I love the flavors that make reoccurring appearances on this beautiful space, a lot of them happen to be flavors that I often use too. I’m no stranger to putting tahini in my cakes, but tahini and shredded coconut in a cake?? That sounded marvelous and like something I needed to try immediately. To add some holiday flair, I filled them with raspberry preserves, topped them with my tahini frosting, and of course, sprinkles of all sorts!! The result was so tasty that I immediately delivered them to my friends so that I wouldn’t eat them all by myself.” Note: Molly used my recipe for the tahini inspired version`of the Goan coconut baath cake. She replaced the semolina with the same amount of all purpose flour (by weight) and baked the cupcakes for approximately 18-22 minutes. sesame cupcakes with tahini frosting yields: enough frosting for approximately 20 cupcakes ingredients 1 cup unsalted butter, softened 1/4 cup tahini 1 1/2 cup powdered sugar a pinch of cinnamon a pinch of salt 1/2 cup raspberry preserves sesame seeds, sprinkles, coconut, fresh raspberries, etc. for decorating
- To make the frosting, beat together the butter, tahini, powdered sugar, cinnamon, and salt. Taste and add more sugar if desired.
- Once the cupcakes are cool, use an apple corer to remove the centers. Fill with raspberry preserves and then top with frosting and any decorations you’d like.
