Sesame cupcakes

Ingredients for 1 servings:

• 160 g flour
• 120 g cane sugar
• 6 tbsp sesame seeds
• 100 g margarine
• 150 ml almond milk (almond drink)
• some mineral water
• 200 g cream cheese
• 100 g powdered sugar
• 200 g tahini (sesame paste)
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for approx. 15 cupcakes

First, roast the sesame seeds in a non-stick pan without oil until light brown. It’s best to let them stand while they roast, as they roast very quickly, otherwise they will turn black. Then remove from the heat immediately and let them cool slightly. For the batter, mix together the flour, sugar, and baking powder. Then add the cooled sesame seeds, setting a few sesame seeds aside for decoration. Next, add the room-temperature margarine and the almond milk and mix everything with a hand mixer until you have a smooth batter. You can also use regular milk; the almond milk gives the muffins a delicious aftertaste. Pour two-thirds of the batter into muffin cups and bake in the preheated oven at 180 degrees Celsius (top/bottom heat) for about 30 minutes; it’s best to do the toothpick test. Let the muffins cool completely before spreading on the cream. For the topping, mix the cream cheese with the tahini using a hand mixer. It’s best to stir the tahini in the glass beforehand, as the oil it contains tends to settle to the top. Then add the powdered sugar and vanilla sugar and mix everything together. Let the cream set slightly in the refrigerator. The best way to apply the topping is with a piping bag; simply fill a plastic bag with the cream and snip off a corner. Finally, sprinkle with the remaining sesame seeds and serve chilled. This recipe yields approximately 15 cupcakes.