Gluten-free cupcakes recipe
Gluten-free cupcakes with tahini icing These vegan and gluten-free cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash. Tahini and maple icing is a tip-top topping. Each cupcake provides 234 kcal, 2g protein, 21g carbohydrate (of which 7.5g sugars), 16g fat (of which 12g saturates), 1.5g fibre and 0.1g salt. 300g/10½oz cooked butternut squash140g/4¾oz buckwheat flour1 tbsp ground cinnamon4 tbsp coconut oil, melted4 tbsp maple syrup2 tsp vanilla extract1 tsp gluten-free baking powder1 tbsp apple cider vinegar 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 syrup130g/4½oz coconut oil2 tbsp tahini2 tsp vanilla extractdried edible rose petals or grated vegan chocolate, to decorate 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 Method 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. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases. 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. 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. 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. 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. Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve.