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Linda Hamilton Catering    

01621 843113          07841 585025



Pumpkin Cupcakes

Posted on 31 October, 2016 at 12:15
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 cupcakes
175ml 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!

Categories: Recipes

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Reply Richard
6:38 on 2 February, 2017 
Thanks for sharing
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4:25 on 6 April, 2017 
In the variety of vegetables, I love pumpkin due to great taste and here you are sharing the recipe of pumpkin cupcakes which is mouth watering for me. I don't wait to bake these cakes in my home and I hope, these will taste delicious.
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10:20 on 17 May, 2017 
Truth be told, cupcakes are one of my most loved things to heat. I prepare them for colleagues, family, now and then since I have a craving for heating. These cupcakes are additional soggy too because of the oil, darker sugar, and obviously the pumpkin.
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13:32 on 19 May, 2017 
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Richard says...
Thanks for sharing

They look delicious.
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