Hello everyone! Halloween has been and gone and now you might be left with lots of pumpkin to use up, well don’t worry because I’ve got a few ways for you to do so. The great thing about Autumn is that it is the season of the pumpkin; it’s cheap and versatile and you can get the most out of it. The pumpkin I bought for £3 yielded me roughly 2.5 kg flesh of which I have used each piece!
So I first blogged those delicious pumpkin seeds which make a great addition to salads, soups or just to eat as a healthy snacking alternative. After that, was the delicious soup, perfect for the cold weather we’ve been having lately. So now, for my final installment, I present to you…
Pumpkin cupcakes with orange cream cheese frosting
As I have said in the past, cupcakes aren’t really my thing; generally I find them a bit too sweet. I would go for a muffin or a slice of cake between the two but sometimes when I get bought a new set of cupcake liners, I think – why not, lets see what can be done. I don’t like too much icing either; too much buttercream puts me right off, but cream cheese frosting on the other hand, would be my go-to choice. It does make it feel quite rich and decadent, but the addition of the orange zest goes brilliantly and cuts through the initial sweetness. I also decided to reduce the quantity of sunflower oil as it’s not a thought I enjoy when eating a cake, so I replaced 2/3 of it with natural low fat yoghurt. Here is the recipe for it, as found on the BBC Food website:
- 50 ml sunflower oil
- 125 ml natural low fat yoghurt
- 175 g light muscovado sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 g coarsely grated pumpkin
- 100 g sultanas
- Grated zest 1 orange
- 2 tsp ground cinnamon
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
For the icing:
- 200g tub full-fat cream cheese
- 150 g icing sugar, sifted
- Grated zest of 1 orange
- Toasted and chopped pecans to decorate (I left mine whole)
- Preheat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases.
- Pour the oil and natural yoghurt into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
- Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet and sticky. Spoon into the cases, equally.
- Bake for 25-30 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Remove from the tin and allow to cool completely on a wire rack.
- To make the frosting, beat the cream cheese, orange zest and sugar together until smooth then spread or pipe on top of the cupcakes. Decorate with the pecans.