Coffee, caramel and tahini cupcakes

• self-raising flour↗170g g
• cardamom pods5

  seeds removed, toasted and ground

• baking powder↗½ tsp tsp
• pitted dates↗50g g

  finely chopped

• unsalted butter↗115g g

  soft

• soft light‑brown sugar↗170g g
• vanilla bean paste↗1 tsp tsp
• eggs↗2
• unsweetened soy or regular milk↗115g g
• instant coffee granules↗2 tbsp tbsp
• caramel in a jar or dulce de leche↗375g g
• unsalted butter↗200g g

  room temperature

• white tahini↗120g g
• vanilla bean paste↗1 tsp tsp
• powdered sugar↗170g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a 12‑cup muffin tin with paper liners. Whisk together the flour, ground cardamom, baking powder and ½ tsp salt. Set aside.

2. 2

   Combine 1 tbsp of the flour mixture with the chopped dates and stir to coat. Set aside.

3. 3

   Beat the butter in a stand mixer with a paddle attachment for about 30 seconds until smooth. Add the brown sugar and beat on high speed until the mixture becomes pale, light and fluffy, about 8‑10 minutes. Add the vanilla and beat again to combine. On low speed gradually add the eggs, one at a time, mixing well after each addition. Warm the milk in a microwave‑safe container for 20 seconds until warm but not hot. Stir in the dissolved coffee granules. Set aside.

4. 4

   Sift a quarter of the flour mixture into the butter‑egg mixture, then fold gently with the paddle until just combined. Add a third of the milk‑coffee mixture and fold gently. Repeat until all ingredients are used and no dry flour streaks remain. Add the dates.

5. 5

   Divide the batter among the liners and bake for 17‑20 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

6. 6

   Meanwhile, prepare the tahini‑butter cream. Melt the butter in a large saucepan over medium‑low heat, stirring constantly for 10 minutes. It will foam heavily and light‑brown solid particles will form at the bottom. Transfer to a heat‑proof bowl.

7. 7

   Allow the butter to cool slightly, then place it in the refrigerator, stirring occasionally until it reaches a spreadable consistency, about 30 minutes. Transfer to a stand mixer, add the tahini and beat until combined. Add the vanilla paste and a pinch of salt, mix again. Gradually add the powdered sugar, a little at a time, beating well after each addition until fully incorporated. Beat again on high speed for 7‑10 minutes until smooth. Chill until ready to use.

8. 8

   When the cupcakes have cooled, carefully cut out the centre with a sharp knife or cutter, keeping the removed pieces. Add a pinch of salt to the caramel, then fill the cavities with a spoon (or pastry bag) and top with the cut‑out pieces.

9. 9

   Transfer the butter cream to a pastry bag fitted with a large star tip and pipe the glaze onto the cupcakes in spiral patterns. Or spread the cream over the cupcakes with a spatula. Store in an airtight container for up to two days.