These delicious cupcakes are healthy and perfect for a lunch time treat. Top with cream cheese frosting for even more flavour.
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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 1
Heat 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 2
Stir 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 3
To 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.