Tahina Cupcakes


1 pkg            parve chocolate cake mix. I use 560 grams but any will do.
Eggs according to the number on the package
1/4 C           raw Tahina and the rest of the oil to complete the total amount of oil as directed on the package
Substitute 3 parts Coffee Rich non-dairy creamer (liquid) and 1 part water (instead of the water written on the                         pkg.)
2 T               instant vanilla pudding (powder)
1 square      softened parve baking chocolate
1/8 t             vanilla extract
1/8 t             cream of tartar
1/8 t             baking soda
150 grams   shelled walnuts


*You can add water if you feel the batter is too thick


Mix all with the mixer for a very long time, so that the walnuts are crushed and all ingredients are blended well. Put it into cupcake cups and bake at 350° until they are done. Test with a toothpick, until it comes out clean and dry.

Peanut butter filling (if you want)

1 C             peanut butter
2 T             powdered (confectioner’s) sugar
2 cubes     melted/softened parve baking chocolate
1/2 C         Coffee Rich non-dairy creamer
A pinch     cream of tartar

Mix well with mixer and inject into the cupcakes after they come out of the oven. I do it when they’re still warm.

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