- Orange Pumpkin Cupcakes.jpg (24.2 KiB) Viewed 11 times
Takes: 35 minutes (plus cooling time)
Serves: 24 (makes)
No nutritional information available.
Ingredients
- 200g pumpkin flesh (or butternut squash flesh), roughly grated
- 1 tbsp finely grated orange zest, plus ½ tsp extra
- 175g honey, plus 1 tbsp extra
- 125ml vegetable oil
- 2 eggs
- 160g wholemeal self-raising flour
- 150g self-raising flour
- 125ml buttermilk
- 150g ricotta or mascarpone
- Ground cinnamon, for dusting
Method
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line 2 x 12-hole mini muffin tins with paper cases. Put the pumpkin or squash into a food processor with the orange zest, honey, vegetable oil, eggs, flours and buttermilk, and process until just combined.
2. Spoon the mixture into the paper cases. Bake for 10 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tins for 5 minutes, then remove and place on wire racks to cool completely.
3. Combine the ricotta or mascarpone, extra honey and extra orange zest in a bowl and mix until smooth. Pipe or spread over the top of the cakes, then dust over the cinnamon. Serve immediately. Iced cakes can be kept in the fridge, covered, for up to three days.
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