This blog is teaching me that I'm not one to take big leaps in life. Having promised you all last week that I would be moving away from my peanut butter obsession, I can now say that I have stuck to that promise, but I haven't moved very far away. I've taken a teeny-tiny step to the next jar along on my shelf: the tahini jar. Maybe next week we'll make it a couple of jars along to the honey. We can hope.
I also seem to be fixated on Molly Yeh's recipe archives. It's become my happy place, and I can't promise to be looking elsewhere for cake-spiration any time soon.
It had been a while since cupcakes had graced this kitchen, so it was about time they made a reappearance. Molly Yeh's tahini cupcakes with chocolate tahini frosting were simply irresistible. I like to think that these light little cakes, with a deep, nutty flavour and a super fancy nutella-esque icing are a grown-up form of cupcake, but that doesn't mean I can't lick the bowl (and spoon) clean, and end up with chocolate icing all over my face.