Ingredients

• 300g/10½oz cooked butternut squash
• 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 tbsp tahini
• 2 tsp vanilla extract
• dried edible rose petals or grated vegan chocolate
• to decorate

Directions

• 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.