Katie Riehm and Her Sweet Theory of Food
Baker/Doughnut Glazer/Product Developer and Social Media Ninja. Is there anything this woman can't do?
Easy
20 MIN
The use of tahini adds a subtle sesame flavor and helps reduce the amount of oil needed for the cupcake batter.
Ingredients
SERVINGS: 2 Dozen
For the Cupcakes
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup tahini
- 1 cup boiling water
For the Frosting
- 2 cups blackberries
- 8 ounces mascarpone cheese
- 4 ounces cream cheese
- 2/3 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Heavy cream or milk, as needed
Instructions
Preheat oven to 350º F. Line two (12-cup) muffin pans with cupcake liners.
For the cupcakes: Mix flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk dry ingredients until well-combined. Add buttermilk, vanilla extract, vegetable oil, eggs and tahini to flour mixture and mix on medium speed until well-combined. Reduce speed and carefully add boiling water to the batter until all ingredients are mixed together. Distribute batter evenly between prepared muffin pans. Bake for 20 to 35 minutes, until a toothpick or cake tester inserted in the center of the cupcakes comes out clean. Remove from the oven and allow to cool for about 10 minutes. Remove from the pans and cool completely before icing.
For the frosting: In a blender or food processor, blend blackberries into a puree. Using a fine mesh strainer, remove seeds and pulp. You should end up with about 1/2 cup of blackberry puree. Beat mascarpone and cream cheese until smooth. Beat in powdered sugar, then add blackberry puree and vanilla. Whip until well-combined. Add heavy cream or milk as needed to get spreading consistency.
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Brought to you by our friends at Studio M Interior Design
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