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Wednesday, July 2, 2008
#20 Chocolate Tahini Cake with Sesame Chocolate Icing
I saw this on HCWT and thought "Sesame Chocolate is on my list. What a great way to do it!"
I think these came out really well. The sesame flavour isn't as intense as I would like it, so I added it to the icing, which helped. I probably added more than I listed below, cos I'm not a big believer in the old measuring, but 'to taste' is fine :)
HCWT's recipe. Double it for 18 cupcakes.
The texture of the batter is much lighter / fluffier than a normal cupcake would be. It's more muffin/bready (after bread has been allowed to rise) than cakey. The finished product is still cakey, and light, and yummy.
Icing (from Vegan Cupcakes Take Over The World)
1/4 c. margerine
1/4 c. shortening
1/2 c. cocoa powder
2 1/2 c. icing sugar
3 T. soy creamer
1 T. sesame oil
Mix Margerine / Shortening. Add cocoa powder, icing. Add creamer, oil. Fridge. Pipe.
I've gotten better at piping! Trick is a ziploc bag. Zipper it closed, cut off a tip, pipe. Aww yeah.
Two thumbs up from me!
Posted by Brina at 07:42