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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.

BakingVegetarianVeganHealthyDessertGluten Free

Estimated Nutrition

Per Serving Total
Calories 234 kcals 2340 kcals
Carbohydrates 21 grams 210 grams
Fat 16 grams 160 grams
Protein 2 grams 20 grams
Cook Time
20 mins
Produces
10 cupcakes
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
tbsp
Maple Syrup
2
tsp
Vanilla Extract
1
tsp
Baking Powder
1.5
tbsp
Maple Syrup
for the icing
2
tsp
Vanilla Extract
for the icing
1
piece
Vegan Chocolate
grated, to decorate
CondimentsSauces
1
tbsp
Apple Cider Vinegar
2
tbsp
Tahini
for the icing
GrainsCereals
140
g
Buckwheat Flour
NutsSeeds
1
tbsp
Cinnamon
ground
OilsFats
4
tbsp
Coconut Oil
melted
130
g
Coconut Oil
for the icing
Other
1
piece
Rose Petals
dried edible, to decorate
Vegetables
300
g
Butternut Squash
cooked

Steps

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