Buckwheat and Butternut Cupcakes with Tahini Maple Icing

Ingredients

• 4 tbsp Maple Syrup
• 2 tsp Vanilla Extract
• 1 tsp Baking Powder
• 1 tbsp Apple Cider Vinegar
• 2 tbsp Tahini
• 140 g Buckwheat Flour
• 1 tbsp Cinnamon
• 4 tbsp Coconut Oil, melted
• 130 g Coconut Oil, for the icing
• 1 piece Vegan Chocolate, grated, to decorate
• 1 piece Dried edible Rose Petals, to decorate
• 300 g Butternut Squash, cooked