Yield: approximately 10 cupcakes
For the Cupcakes:
115g vegan butter
150g soft dark brown sugar
4tbsp milled flaxseed
150g plain flour
1 tsp baking powder
1⁄2 tsp fine sea salt
1 tbsp cocoa powder
A little tonka bean or vanilla beans or essence
125g oat milk or the plant milk of your preference
Turn the oven to 180C.
Set a muffin tray with about 10 cupcake cases.
Place the milled flaxseed in a small bowl and add the water. Allow it to rest for around 10 minutes while you scale the other ingredients.
Using a stand-up mixer cream together the vegan butter, brown sugar and the Med Cuisine Black Tahini until light and fluffy.
While your butter, sugar and tahini mixture is working, you can weigh all the remaining dry ingredients into a bowl.
Mix them using a whisk. Set it aside.
Decrease the speed of the mixer and add the flaxseed mixture. Combine well.
With the mixer still running slowly, start adding the flour mix and work it until well combined.
Share the mixture between the cupcake cases and take them to the oven.
Bake them for approximately 20 minutes or until they are cooked.
Remove the tray from the oven and allow them to cool down.
Tip: Only add the buttercream once the cupcakes are completely cold – otherwise it will slowly melt and your little ghost decorations will become a puddle ;)
For the Spiced Sweet Sesame Buttercream:
120g vegan butter
10g icing sugar
60g oat milk or the plant milk of your preference
Cinnamon to taste
Allspice to taste
Lemon juice to taste
Using a stand-up mixer cream together the vegan butter, icing sugar and the Med Cuisine Sweet Sesame Butter until light and fluffy.
Add the spices and a good squeeze of lemon juice.
Decrease the speed of the mixer and slowly add the plant milk, ensuring it is fully incorporated.
Taste and adjust the spices to your liking.
Transfer the mixture into a piping bag with a nozzle (we have used a size 8mm).
When the cupcakes have cooled down, you can start decorating. Be creative and use your imagination! We have done a few blobs of the buttercream in different sizes, and drawn ghost faces using a toothpick and Med Cuisine Black Tahini. It’s that easy!
We’ve also had a go at making spiderwebs out of marshmallows. For that, just microwave a marshmallow for about 7 seconds – if you go much further it will burn, trust us! – remove it from the microwave and carefully touch it. The soft marshmallow will stick to your fingers, and you can play with it, stretching around and sticking it to the surface of the cupcake.
Whatever you decide to do, just have fun! And enjoy these delicious cupcakes – You wouldn’t guess they are vegan!🙂