These cupcakes make for a healthy dessert option that are actually pretty good for you! They’re gluten-free, dairy-free, vegan, and nut-free and are made with applesauce, plant-based milk, and tahini.
Preheat the oven to 180°C/Gas Mark 4. Line a 24-hole mini cupcake tin with paper cases.
Mix the wet ingredients together in one bowl. Fully combine so there are no lumps.
Mix the dry ingredients together in another bowl. Slowly add the wet ingredients to the dry bowl. Mix well, then pour into the cupcake cases.
Bake for 15-20 minutes or until the centres are set. Remove from the oven and let cool before icing.
For the icing, combine all the ingredients together in a bowl. Mix until the icing is smooth and thick with no lumps. Add to a piping bag and ice each cupcake. Top each cupcake with shredded coconut, if desired.