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:

1. Preheat: Set oven to 180°C and line a muffin tray with cupcake cases.
2. Mix Flaxseed: Combine flaxseed and water; let sit for 10 minutes.
3. Cream: In a mixer, cream vegan butter, brown sugar, and black tahini.
4. Dry Ingredients: Whisk flour, baking powder, salt, and cocoa. Set aside.
5. Combine: Add flax mixture to creamed butter, then gradually mix in dry ingredients and milk.
6. Bake: Fill cases and bake 20 minutes. Cool completely.
7. Buttercream: Cream all buttercream ingredients until fluffy. Adjust spices.
8. Decorate: Frost cupcakes and add any creative toppings.

Enjoy! Serve these delightful vegan cupcakes with a rich tahini twist at your next gathering.