Spooky Vegan Tahini Cupcake
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Time to read 2 min
Recipes / Sweet
Spooky Vegan Tahini Cupcakes
Dark, tender cupcakes with a striking black-sesame crumb. Med Cuisine Black Tahini deepens the cocoa and brown sugar, while flaxseed keeps the sponge moist and plant-based. A softly spiced Sweet Sesame Butter frosting brings creamy vanilla, citrus and roasted-sesame notes for a dramatic bake made for autumn gatherings.
⏰ Prep 25 Min 🔥 Cook 20 Min Serves 10 Vegan
The Recipe
Black Tahini Cupcakes
Ingredients
For the Cupcakes
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115g vegan block butter, softened
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150g soft dark brown sugar
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4 tbsp milled flaxseed
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8 tbsp water
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150g plain flour
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1 tsp baking powder
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1/2 tsp fine sea salt
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1 tbsp cocoa powder
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Vanilla essence, to taste
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125g oat milk or preferred plant milk
For the Buttercream
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120g vegan block butter, at room temperature
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10g icing sugar
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60g oat milk or preferred plant milk
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Ground cinnamon and allspice, to taste
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Lemon juice, to taste
Method
1
Preheat. Heat the oven to 180°C and line a muffin tray with 10 cupcake cases.
2
Bloom. Stir the milled flaxseed and water together in a small bowl. Leave for 10 minutes until thickened and gel-like.
3
Cream. Beat the softened vegan butter, brown sugar and Black Tahini until smooth and evenly combined.
4
Mix the dry ingredients. Whisk the flour, baking powder, sea salt and cocoa powder together in a separate bowl.
5
Make the batter. Beat the flaxseed mixture and vanilla into the creamed butter. Add the dry ingredients and plant milk gradually, mixing only until no dry flour remains.
6
Bake. Divide the batter evenly between the cases and bake for 20 minutes, or until the tops spring back lightly when touched. Transfer to a wire rack and cool completely.
7
Whip the buttercream. Beat the room-temperature vegan butter until smooth, then add the icing sugar and Sweet Sesame Butter Tahini Sauce. Beat in the plant milk gradually, followed by cinnamon, allspice and lemon juice to taste, until light and spreadable.
8
Decorate. Pipe or spread the buttercream over the fully cooled cupcakes, then finish with your preferred spooky decorations.
🌿 Med Cuisine Tip: Let the flaxseed mixture stand until it is visibly thick before adding it to the batter - that gel is what helps bind the sponge. Add the plant milk to the buttercream gradually, stopping as soon as it is soft enough to pipe.
Made with Two Med Cuisine Staples
Black Tahini gives the cupcakes their dramatic colour and deep roasted-sesame flavour, while Sweet Sesame Butter creates a creamy, gently vanilla-scented frosting.
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