Butternut squash and sultana cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Ingredients
- 175ml sunflower oil
- 175g light muscovado sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g coarsely grated butternut squash
- 100g sultanas
- grated zest of 1 orange
- 2 tsp ground cinnamon
- 200g self-raising flour
- i tsp bicarbonate of soda
For the frosting
- 175ml sunflower oil
- 175g light muscovado sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g coarsely grated butternut squash
- 100g sultanas
- grated zest of 1 orange
- 2 tsp ground cinnamon
- 200g self-raising flour
- i tsp bicarbonate of soda
- 200g tub of full-fat cream cheese
- 85g icing sugar
- chopped pecans to decorate (optional)
Method
- STEP 1Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated butternut squash, sultanas and orange zest.
- STEP 2Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Leave to cool for 15-20 minutes on a wire rack.
- STEP 3To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.
