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Gluten-free cupcakes with tahini icing
Fruit and vegetables
300g/10½oz cooked
butternut squash
Tins, packets and jars
2 tbsp
tahini
Cooking ingredients
140g/4¾oz
buckwheat flour
1 tbsp ground
cinnamon
4 tbsp
coconut oil
, melted
4 tbsp
maple syrup
2 tsp
vanilla extract
1 tsp gluten-free
baking powder
1 tbsp apple cider
vinegar
1½ tbsp
maple syrup
130g/4½oz
coconut oil
2 tsp
vanilla extract
Biscuits, snacks and sweets
dried edible rose petals or grated vegan
chocolate
, to decorate
Back to recipe
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