good heavens, i was such a such a grown-up this weekend! i did laundry, ironed linens, filed taxes... i even improvised a creamed spinach recipe! oyoyoy i don't know how grownups do it. there is always some house thing to be done, and as soon as you think you've finished, suddenly another six soap dispensers are empty and you have to go around and refill them, and suddenly another meal time rolls around and you can't justify microwaving another frozen burrito. can't i just watch kimmy schmidt all day? do i need a dog to help keep the floor clean? maybe one of those roomba vacuums?
(side note: i don't know how i went so long without creamed spinach. wow! creamed spinach is good.)
behind all of my kvetching, what i'm really saying is that for the first time in what feels like a very long while, eggboy and i had a nice normal weekend at home. even though i miss my camp friends and my schnitzel friends, it feels so good to be farm humans again, back around the eggs and frank underwood and my brunch club volleyball homies. i missed grand forks.
and it doesn't hurt that it was effing 70 degrees out! this time last year we were hunkering down for a blizzard, but now eggboy and eggdad are getting the tractors ready for planting and the idea of a two-harvest season has been bouncing around, oh it makes me so excited. that's only happened once in the last 70 years, but if this outrageously early spring remains, maybe it could happen again??? i don't know anything. i probably just jinxed it.
it occurred to me that i haven't made a cupcake in a few weeks, and i feared that my cupcake frosting muscle memory was fading. you too? ok, let's make cupcakes. here are some little guys that appear to be your basic chocolate and vanilla cupcakes, but they are more than that! they are nutty and tahini-y and moist and i swear if one of you can find me a synonym for moist, i will love you forever. the chocolate frosting is nice and fluffy, it plays very well with this super soft cake. this is not your average cupcake, this is a cupcake that says, happy tuesday, you sophisticated grownup!
tahini cupcakes with chocolate tahini frosting
makes 24 cupcakes
2 c sugar
2 1/4 c flour
1 1/2 tsp each: baking powder, baking soda, kosher salt
1/4 tsp cinnamon
2 large eggs
1 c buttermilk
1 tb vanilla extract
2 tb flavorless oil, like canola
6 tb tahini
3/4 c water
1 c unsalted butter, softened
3/4 c tahini
3/4 c unsweetened cocoa powder
2 c powdered sugar
1/2 tsp vanilla extract
a pinch of kosher salt
a pinch of cinnamon
make the cupcakes:
preheat oven to 350. line and grease two cupcake pans and set them aside.
in a large bowl, combine all dry ingredients. in a medium bowl, combine eggs, buttermilk, vanilla, oil, and tahini. add the wet ingredients to the dry ingredients and mix to combine. stir in the water. pour into cupcake pans and bake until a toothpick inserted into the center of one comes out clean. begin checking for doneness at 18 minutes.
let cool for a few minutes in the pans and then transfer to a wire rack to cool fully.
make the frosting:
beat together the butter and tahini. beat in the cocoa powder, and then the powdered sugar. add vanilla, salt, and cinnamon. taste and make adjustments as desired.
frost your cupcakes, add sprinkles, and enjoy!
this post features goodies from one of my very favorite new stores, wilson and willy's! they're based in minneapolis and they sell the coolest, most beautiful american-made goodies, like those bowls and linens in the above photos, and a kickass hackwith + faribault line. i am so in love with this store and you guys should be too!