Buckwheat and butternut cupcakes with tahini maple icing
These vegan cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash.
Ингредиенты
- 300g/10½oz cooked butternut squash
- 140g/4¾oz buckwheat flour
- 1 tbsp ground cinnamon
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 1½ tbsp maple syrup
- 130g/4½oz coconut oil
- 2 tbsp tahini
- 2 tsp vanilla extract
- dried edible rose petals or grated vegan chocolate
Как приготовить
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Рецепт в редактуре
Ингредиенты уже добавлены в каталог. Подробные шаги приготовления будут уточнены редакцией.
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