Photo: Deva Williamson
Buckwheat and butternut cupcakes with tahini maple icing
13 ingredients
30 min + 30 min
Makes 10
openrecipes
These vegan cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash.
Estimated Nutrition (whole recipe, rough)
1055
Calories
20g
Protein
45g
Fat
141g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Tahini | 1 tbsp (15g) | 89 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes