- 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 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
- 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.