When we visit Montreal, our first stop is always to see Bob, our old grocer at Fruiterie Mile End. He’s one of our strongest ties to the city and it’s always more emotional than I can explain. I like to take him something homemade and this time I wanted to be able to include what he’d mentioned is his favourite sweet – halva. There are several kinds of halva in the world, but the one he means is a sesame based, fudge-like dessert, often with pistachios in it.
These cupcakes are delightful; such a surprise with a delicate floral flavour topped with a creamy, dreamy frosting that’s not unlike a peanut butter one – except I think tahini makes a much nicer buttercream than peanut butter could ever dream of. Unfortunately, my husband is allergic to all of what makes these great, so they’re for guests only. Rosewater is an incredible flavour, but like all floral desserts, restraint is needed with it or you enter soap territory pretty quickly.
Rosewater Cupcakes
Makes 16
Prep Time: 15 minutes
Total Time: ~1 hour
1/2 cup silken tofu, firm or extra firm
1/2 cup unsweetened non-dairy milk
1 tablespoon apple cider vinegar
1 1/2 teaspoons vanilla extract
1/2 teaspoon rosewater
1 1/3 cup all purpose flour (gluten-free mix is here, please use brown rice flour)
1 cup granulated sugar
1 1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup non-dairy margarine, softened
1/4 cup unsweetened non-dairy milk
Rosewater syrup
1/4 cup granulated sugar
1/4 cup water
1/2 teaspoon rosewater
Preheat oven to 350 F. Line muffin tin with liners. In a blender, blend silken tofu, 1/2 cup non-dairy milk, apple cider vinegar, vanilla and rose water until smooth. Set aside. In a large bowl, using a hand or stand mixer, combine together the flour, sugar, baking powder, baking soda and salt. Add the non-dairy margarine and mix until it resembles sand, no clumps of margarine should remain. Add the blended tofu mixture and combine. Add the final 1/4 cup of non-dairy milk, mix on low until just combined and then turn the speed up to high for about 2 minutes. The batter should be completely smooth. Scoop into prepared muffin tin, filling each 2/3 of the way up. Bake for about 30 minutes, until the tops spring back at your light touch. While the cupcakes are cooking, prepare the syrup. In small sauce pan, whisk together the sugar and water and bring to a boil. Remove from the heat, add the rosewater and set aside to cool. Once the cupcake are done, remove from the oven, poke the tops several times with a toothpick and pour about a teaspoon of rosewater syrup over the still hot cupcakes. Let cool part way on baking racks, remove from tins, place on baking racks and finish cooling completely before frosting.
Halva Frosting
1/4 cup non-dairy margarine, softened
1/2 cup tahini
3 – 4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Non-dairy milk, if needed
Crushed and whole pistachios, for decorating
Using a hand or stand mixer, beat the margarine and tahini until lighter in colour and fluffy, about 2 minutes. Slowly add about half a cup of powdered sugar, the vanilla and rosewater and beat to combine. Add the remaining powdered sugar in small amount, beating to combine well and monitoring until you get the buttercream texture you like. Add non-dairy milk to thin, or more powdered sugar to thicken, as you like. An extra tablespoon or two of tahini never hurt anyone, either. Top with pistachios, both whole and crushed.