Yield: Approx. 10 cupcakes Cupcake Ingredients: 115g vegan butter 70g Med Cuisine Black Tahini 150g soft dark brown sugar 4 tbsp milled flaxseed mixed with 8 tbsp water 150g plain flour 1 tsp baking powder 1⁄2 tsp fine sea salt 1 tbsp cocoa powder Vanilla essence to taste 125g oat milk or preferred plant milk Buttercream Ingredients: 120g vegan butter 10g icing sugar 80g Med Cuisine Sweet Sesame Butter 60g oat milk or preferred plant milk Cinnamon and allspice to taste Lemon juice to taste Instructions: Preheat: Set oven to 180°C and line a muffin tray with cupcake cases. Mix Flaxseed: Combine flaxseed and water; let sit for 10 minutes. Cream: In a mixer, cream vegan butter, brown sugar, and black tahini. Dry Ingredients: Whisk flour, baking powder, salt, and cocoa. Set aside. Combine: Add flax mixture to creamed butter, then gradually mix in dry ingredients and milk. Bake: Fill cases and bake 20 minutes. Cool completely. Buttercream: Cream all buttercream ingredients until fluffy. Adjust spices. Decorate: Frost cupcakes and add any creative toppings. Enjoy! Serve these delightful vegan cupcakes with a rich tahini twist at your next gathering.
