3 w ys w th tahini Carrot cake muffins with tahini buttercream

Make the most of this classic Middle Eastern condiment

45 MINUTES + COOLING | MAKES 12 | EASY

soft light brown sugar 175g

eggs 2 sunflower oil 150ml

self-raising flour 200g

bicarbonate of soda 1 tsp

fine sea salt ½ tsp

carrots 250g, grated

walnuts 50g, roughly chopped

mixed spice 2 tsp TAHINI BUTTERCREAM

unsalted butter 50g, softened

soft cheese 100g

icing sugar 200g

Belazu Tahini 4 tbsp

walnuts 20g, roughly chopped

1 Heat the oven to 180C/fan 160C/gas 4 and fill a muffin tray with cupcake cases. Whisk together the sugar and eggs using electric beaters until light and fluffy, then pour in the oil. Stir through the flour, bicarbonate of soda, salt, carrots, walnuts and mixed spice until evenly combined.

2 Divide equally between the cases and bake for 13-15 minutes or until risen, golden on top and cooked through. Move to a wire rack to cool.

3 To make the tahini buttercream, put the softened butter and soft cheese in a bowl and use electric beaters to whisk until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking in between until you have a light, fluffy buttercream and all of the icing sugar has been incorporated. Pour in the Belazu Tahini and whisk again to incorporate. Scrape into a piping bag with a round nozzle and pipe a swirl on top of each cupcake (or just spoon some of the buttercream on top) and top with chopped walnuts.

PER SERVING

443 kcals | fat 26.1G saturates 6.2G | carbs 45.4G | sugars 32.5G fibre 2.3G | protein 5.5G | salt 0.7G