Mediterranean · Desserts

Gluten-free cupcakes with tahini icing

Name: Gluten-free cupcakes with tahini icing
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 300g butternut squash; 140g buckwheat flour; 8g ground cinnamon; 54g coconut oil; 80g maple syrup; 8g vanilla extract; 5g baking powder; 15g apple cider vinegar; 30g maple syrup; 130g coconut oil; 30g tahini; 8g vanilla extract; 24g rose petals

snackVeganVegetarianDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-Free

Ingredients

butternut squash10½ oz
buckwheat flour5 oz
ground cinnamon¼ oz
coconut oil2 oz
maple syrup2¾ oz
vanilla extract¼ oz
baking powder¼ oz
apple cider vinegar½ oz
maple syrup1 oz
coconut oil4½ oz
tahini1 oz
vanilla extract¼ oz
rose petals¾ oz

Instructions

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