Buckwheat and Butternut Cupcakes with Tahini Maple Icing

Moist vegan cupcakes made with butternut squash and buckwheat flour, topped with a creamy tahini and maple syrup icing.

Baking Vegetarian Vegan Healthy Dessert Gluten Free

Estimated Nutrition

Calories

234

kcal / serving

2340 kcal total

Carbs

21g

per serving

210 g total

Fat

16g

per serving

160 g total

Protein

per serving

20 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Maple Syrup

tsp

Vanilla Extract

tsp

Baking Powder

1.5

tbsp

Maple Syrup

for the icing

tsp

Vanilla Extract

for the icing

piece

Vegan Chocolate

grated, to decorate

CondimentsSauces

tbsp

Apple Cider Vinegar

tbsp

Tahini

for the icing

GrainsCereals

140

Buckwheat Flour

NutsSeeds

tbsp

Cinnamon

ground

OilsFats

tbsp

Coconut Oil

melted

130

Coconut Oil

for the icing

Other

piece

Rose Petals

dried edible, to decorate

Vegetables

300

Butternut Squash

cooked

Method

Blend cupcake ingredients and 45ml water in a food processor until smooth.

Divide batter into cases using 45ml per case.

Bake for 18 to 20 minutes until a skewer comes out clean.

Transfer cupcakes to a wire rack to cool completely.

Whisk icing ingredients until fluffy and chill in the fridge.

Whisk icing again once cupcakes are cold.

Pipe icing onto cupcakes and decorate with rose petals or chocolate.

Preheat oven to 180°C and line a cupcake tray with paper cases.