When I was in Charleston earlier in the year, my friend Jen–who wrote me an amazing guidebook of an email–instructed me to pick up a bag of benne wafers and a bag of pecan pralines. I may still be thanking her to this day for her recommendations … they were that good.
Benne Wafers are simple, yet ridiculously delicious vanilla cookies that are wafer thin (try NOT reading that in John Cleese’s accent) speckled with bennes … the Bantu word for sesame seeds. According to DiscoverSouthCarolina.com:
Unique to the Lowcountry since Colonial times, Benne (the Bantu word for sesame) was brought to America from East Africa in the 17th century during the slave trade era. Probably the oldest crop grown for its mild, nut-like taste, this versatile annual herb was planted extensively throughout the South.
Benne wafers are still made by hand with the same care used in the plantation kitchens of the past, and you’ll find benne wafers in candy shops and stands throughout the Lowcountry. The Olde Colony Bakery in Charleston claims to own the most authentic Benne Wafers recipe. Our recipe dates back well over 100 years and is said to be the only existing original Benne Wafer recipe. The bakery has been selling this Charleston favorite since 1919, and says these cookies perfectly represent the fine taste and heritage of the Charleston, South Carolina area.
The cookies are crisp and light, and inspired me to create a cupcake around their flavors after the first time I had them. Though it’s 6 months later, I think these cupcakes are a great way to welcome Autumn.
The cupcake as a whole is a layer of sesame and vanilla: I used tahini (a sesame paste), vanilla and sesame seeds in the cake; vanilla-only for the frosting, and sesame-only for the caramel by using tahini. This keeps everything balanced, just like the Benne Wafer cookie itself. Yes, I baked those too, using the recipe from DiscoverSouthCarolina.com, cut in half (which still yielded more than 5 dozen cookies!)
If you make these, definitely take the time to pop over to DiscoverSouthCarolina.com and use the Benne Wafer recipe provided. The cookies are delicious, and really elevate the look of cupcake when used as a garnish, giving it some sweet sophistication.
Ingredients
Directions
Start with the tahini caramel sauce first so it has time to cool to room temperature. Stir together granulated sugar and water in a saucepan.
Bring to a boil over medium high heat and cook without stirring until mixture turns a deep amber color.
Remove from heat and slowly add in cream until very smooth.
Add the tahini and stir until fully combined.
Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.
Sift the flour, baking powder, baking soda and salt together. Set aside.
Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil, vanilla and tahini and beat until combined. Alternate the flour mixture and buttermilk and beat until combined. Add the sesame seeds and mix until just combined.
Divide the batter between wrappers in cupcake tins and bake for 18-20 minutes. Cool on a wire rack completely before frosting.
For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the vanilla extract. Finally, add the remaining sugar gradually and cream and whip until light and fluffy.
To assemble, pipe the frosting on (I used an extra large closed star tip and did a large rosette). Drizzle on the tahini caramel sauce. Place the Benne Wafers on right before serving to avoid them getting too soft.
https://cupcakefridayproject.com/2012/09/benne-wafer-cupcakes-with-tahini-caramel-sauce-and-vanilla-buttercream/
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