Have you ever tried tahini cupcakes? It’s really a perfect dessert to indulge in! These cupcakes are refined sugar free and gluten free.
Ingredients
- 1 Cup Pure Bee Honey
- 2 1/4 Cup Gluten Free Flour
- 1 1/2 Tsp Baking Powder
- 1/4 Tsp Cinnamon powder
- 2 Eggs
- 1 Cup low fat milk
- 1 Tbsp Lemon juice
- 1 1/4 Tbsp Vanilla extract
- 2 Tbsp Any vegetable oil
- 6 1/4 Tbsp tahini
- 3/4 Cups Water
- 1 Cup Butter with 75% less fat
- 3/4 Cup Cocoa powder
- Pinch of salt
- Pinch of Cinnamon powder
- 1 1/2 Tsp Baking Soda
- 1 1/2 Tsp Salt
Directions
Preheat the oven to 170°C.
To make the cupcakes:
- Line and grease 2 cupcake pans and set them aside.
- In a large bowl, combine all dry ingredients.
- In a medium bowl, combine eggs, milk, lemon juice, 1 tbsp of vanilla extract, oil, and 6 tbsp of tahini.
- Add the wet ingredients to the dry ingredients and mix to combine ,stir in the water.
- Pour into cupcake pans and bake until a toothpick inserted into the center of one comes out clean, approximatively 20 minutes.
- Let cool for a few minutes in the pan and then transfer to a wire rack to cool .
To make the frosting:
- Beat together the butter and ¾ cup of tahini.
- Beat in the cocoa powder then add ½ tsp of vanilla extract, salt, and a pinch of cinnamon.
- Frost your cupcakes and enjoy!
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