Linda Hamilton Catering
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|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...
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!