Капкейки з кавою, карамеллю та тахіні

• самопіднісне борошно↗170g
• стручки кардамону5

  насіння видалене, підсмажене та подрібнене

• розпушувач↗½ tsp
• фініки без кісточок↗50g

  дрібно нарізані

• несолоне масло↗115g

  м'яке

• м'який світло‑коричневий цукор↗170g
• паста з ванільного бобу↗1 tsp
• яйця↗2
• несолодке соєве або звичайне молоко↗115g
• гранули розчинної кави↗2 tbsp
• карамель у банці або дульсе де лече↗375g
• несолоне масло↗200g

  кімнатної температури

• білий тахіні↗120g
• паста з ванільного бобу↗1 tsp
• цукрова пудра↗170g

Покрокова інструкція

1. 1

   Preheat the oven to 180 °C/160 °C 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 the 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 gently fold with the paddle until just combined. Add a third of the milk‑coffee mixture and fold gently. Continue adding the remaining ingredients, alternating with the flour, until no streaks remain. Fold in the dates.

5. 5

   Divide the batter among the liners and bake for 17‑20 minutes, or until a skewer inserted into the center 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 the 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 centers with a sharp knife or cutter, preserving the removed pieces. Add a pinch of salt to the caramel, then fill the cavities with a spoon (or a piping bag) and cover 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. Alternatively, spread the cream over the cupcakes with a spatula. Store in an airtight container for up to two days.