We are having a cosy afternoon of baking including these pumpkin cupcakes just in time for Hallowe'en. The sneaky vegetables, super food berries and nuts make them healthy enough for a week night, at least that's what I am telling myself! Have a go and see what you think...  To make 12 cupcakes175ml sunflower oil, 175g dark muscovado sugar, 3 large eggs 200 g grated pumpkin or butternut squash, 100 g dried cranberries, zest of an orange, 2 tsp mixed spice, 200g self raising flour, 1 tsp bicarb of soda preheat oven to 160c and line a 12 hole muffin tin with paper cases beat together the oil, sugar and eggs in a large bowl add all the other ingredients and mix well spoon into the cases and bake for about 25 minutes until well risen and springy to touch, remove from tin and cool Icing, 200g full fat cream cheese 85g icing sugar, 1 tsp vanilla beat together and spread on pipe onto cupcakes, decorate with pecan nuts PS don't panic when the icing goes runny, keep beating and it will thicken up again! |
 |
||||||||||||||||||||||
 
CategoriesMenu SuggestionsRecipes The Railway Barn |
|
 |
||||||||||||||||||||
    |
||||||||||||||||||||||
