Summary

Ingredients

• 80 g spelled flour
• 60 g cane suar
• 3 tablespoon sesame seeds, peeled
• 1 teaspoon Baking powder
• 50 g mararine or alsan, room temperature
• 50 ml milk, vegan (hazelnut milk)
• 50 ml sparkling mineral water

For the cream:

• 100 g mararine, vean (Alsan), room temperature
• 150 g cane suar
• 120 g sesame paste, (tahini)
• 1 pinch (s) salt

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Instructions

1. Roast the peeled sesame seeds in a coated pan without fat until light brown. Stay with it, because it goes very quickly, not that it gets too dark. Immediately remove from the stove and let cool on a plate.
2. For the dough - mix the flour with cane sugar, 2.5 tablespoons of the toasted sesame seeds and baking powder, add the room-temperature margarine or Alsan with hazelnut milk and the mineral water and mix everything with a mixer to form a dough.
3. Now fill the cupcake molds up to 2/3 with the batter and bake in the preheated oven on the middle rail at 175 degrees for about 30 minutes.
4. For the cream, put the cane sugar in a blender and grind into powdered sugar. You could also use normal powdered sugar here, but then the slightly malty taste is simply missing. Mix the tahini well to a smooth mass, because something always settles and the oil floats on top. Add the tahini and the cane sugar with a pinch of salt to the room-temperature margarine and mix everything well with the mixer. Put in the fridge and let it set a little.
5. Let the sesame cupcakes cool down well after baking (approx. 1 hour). Now take the cream out of the fridge and put it in a piping bag with a large star nozzle. Squirt a pyramid of circles on top of the cupcakes and sprinkle the remaining roasted sesame seeds over the cupcakes.
6. Put the finished cupcakes in the refrigerator and only remove them shortly before serving.