Gluten-free cupcakes with tahini icing
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 10
These vegan and gluten-free cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash. Tahini and maple icing is a tip-top topping.
Each cupcake provides 234 kcal, 2g protein, 21g carbohydrate (of which 7.5g sugars), 16g fat (of which 12g saturates), 1.5g fibre and 0.1g salt.
Ingredients
For the cupcakes
- butternut squash: 300g/10½oz cooked butternut squash
- buckwheat flour: 140²µ/4¾´Ç³ú buckwheat flour
- cinnamon: 1 tbsp ground cinnamon
- coconut oil: 4 tbsp coconut oil, melted
- maple syrup: 4 tbsp maple syrup
- vanilla extract: 2 tsp vanilla extract
- baking powder: 1 tsp gluten-free baking powder
- vinegar: 1 tbsp apple cider vinegar
For the tahini maple icing
- maple syrup: 1½ tbsp maple syrup
- coconut oil: 130²µ/4½´Ç³ú coconut oil
- tahini: 2 tbsp tahini
- vanilla extract: 2 tsp vanilla extract
- chocolate: dried edible rose petals or grated vegan chocolate, to decorate
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases.
Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined.
Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold.
Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again.
Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve.
