For the cakes
300g/10½oz mashed banana
140g/4¾oz buckwheat flour
1 tbsp ground cinnamon
4 tbsp vegetable oil, melted
4 tbsp maple syrup
2 tsp vanilla extract
1 tsp gluten free baking powder
1 tbsp white wine vinegar
For the maple icing
1½ tbsp maple syrup
130g/4½oz lactose free butter
2 tbsp tahini (optional)
Preheat the oven to 180C/160C Fan/Gas 4. Grease a cake tray.
Blend all of the cakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined.
Add the batter to the cake tin. Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean.
Remove the cake from the tin and set aside to cool on a wire rack until completely cold.
Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy.
Chill in the fridge until the cupcakes have cooled, then whip again.
Transfer the maple icing to a piping bag and ice the cake.
Recipe adapted from: Good Food