Vegan sesame cupcakes

Ingredients for 5 servings:

• 80 g spelt flour
• 60 g cane sugar
• 3 tbsp sesame seeds, hulled
• 1 tsp baking powder
• 50 g margarine or Alsan, room temperature
• 50 ml milk, vegan (hazelnut milk)
• 50 ml carbonated mineral water
• 100 g margarine, vegan (Alsan), room temperature
• 150 g cane sugar
• 120 g sesame paste (tahini)
• 1 pinch of salt

Instructions

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

Roast the hulled sesame seeds in a non-stick pan without fat until light brown. Stay there, as this goes quite quickly, so they don’t get too dark. Remove from the heat immediately and let cool on a plate. For the batter – mix the flour with the cane sugar, 2.5 tablespoons of the toasted sesame seeds and the baking powder, add the room temperature margarine or Alsan with hazelnut milk and the mineral water and mix everything with a mixer until dough forms. Now fill the cupcake cases up to 2/3 full with the batter and bake in the preheated oven on the middle rack at 175 degrees Celsius for about 30 minutes. For the cream, put the cane sugar in a mixer and grind it into powdered sugar. You could also use regular powdered sugar here, but then you’d miss the slightly malty flavor. Mix the tahini well until smooth, as some of it always settles and the oil floats to the top. Add the tahini and powdered brown sugar along with a pinch of salt to the room-temperature margarine and mix everything well with a mixer. Place in the refrigerator and let it set slightly. Let the sesame cupcakes cool completely after baking (about 1 hour). Remove the cream from the refrigerator and transfer it to a piping bag fitted with a large star nozzle. Pipe a pyramid of curls onto the cupcakes and sprinkle with the remaining toasted sesame seeds. Place the finished cupcakes in the refrigerator and remove them just before serving.