HAPPY HALLOWEEN YOU LOVELY LOT.
I hope that we are all getting into the Halloween spirit this weekend. A couple of drinks this evening to celebrate the spooky are definitely in order but first, if you need to get rid of all of that left over pumpkin pulp, then this easy peasy cupcake recipe is a winner. It’s something a little different and I must admit, they ‘aint the prettiest (although that is down to having ten million people in the kitchen at the time and a lack of patience from me) but the orange and cinnamon spice is heavenly for this time of year.
WHAT YOU’LL NEED:
175ml sunflower oil
175g light brown sugar
3 large eggs
1 tsp vanilla extract
200g grated pumpkin flesh (I can’t say I really grated mine if I’m honest)
1 grated zest of an orange
2 tsp ground cinnamon
200g self-raising flour
1 tsp bicarb soda
for the frosting: 200g full-fat cream cheese (I cheated and used ready made cream cheese frosting as I am lazy but feel free to make it from scratch – it’s goooood)
85g icing sugar
chopped pecan nuts/nut of choice to decorate
Heat the oven to 180 degrees and line your muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. This doesn’t look too sexy but it will eventually taste it.
Add the pumpkins, sultanas and orange zest and combine.
Stir in the cinnamon, flour and bicarbonate of soda. The mixture will be quite wet but surprisingly tastes divine at this point.
Spoon into the cases and bake for 25 minutes or until a skewer comes out clean. Leave to cool completely whilst preparing your icing.
Beat the cream cheese and icing sugar together and spread on top of the cakes, topping with your pecan nuts if you fancy.
TOLD YA IT WAS A PIECE OF CAKE.
Such a good alternative for a halloween treat and tastes great all through autumn.