The holidays are all about sweets and sugar highs. AND I FINALLY HAVE TIME TO BAKE. After last week’s veeeery long days, late nights and excessive ‘adulting’, I get to whip and stir and bake and just get back to cooking in general. It’s been too long since I’ve actually had any time to get creative in the kitchen, especially when it’s what I love about Christmas. These sesame cupcakes totally share the holiday love and are a little different from your usual milk and cookies, which I’m 100% sure Santa’s almost had enough of. These cupcakes are ridiculously moist (sorry, the word annoys me too) and fluffy and filled with nutty tahini, topped with a super chai-y sweet and buttery glaze. These little bouncy treats also happen to make the most adorable dessert after Christmas dinner. If you happen to try out the recipe, tag me at #thesatisfiedcraver to check out your awesomeness.
Note: I used Fred & Friends Fortune Baking Cups for these fluffy cupcakes, which have adorable fortunes at the bottom of each cup, and are made of silicone, making them reusable and eco-friendly :)
Sesame Cupcakes with Chai Tea Glaze
Revive the classic cupcake with this fluffy take on sesame cupcakes, flavored with tahini and cinnamon, and glazed with a buttery chai tea frosting.
1 1/8cupall purpose flour
1 1/2tspbaking powder
1/2cupunsweetened vanilla almond milk
Chai Tea Glaze
1/2tbspchai tea, finely ground
1 1/2tbspunsalted butter, softened
sesame seeds, for sprinkling
Preheat oven to 350°F. Line a cupcake pan with cupcake baking cups and set aside.
In a stand mixer, combine dry ingredients. In a medium bowl, combine eggs, almond milk, vinegar, vanilla extract, oil, and tahini. Add the wet ingredients to the stand mixer and mix to combine. Add water and mix.
Pour mix into baking cups, filling 2/3 of the way. Bake for 16-18 minutes and check doneness with a toothpick. Bake until toothpick inserted in the center of cupcakes comes out clean.
Let cool 15 minutes before removing from pan and cooling completely on a wire rack.
Chai Tea Glaze
Whisk together the glaze ingredients and pour on the cupcakes once cooled. Sprinkle cupcakes with sesame seeds, then serve.