Butternut Crunch Cupcakes

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Butternut Crunch Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
1 cup Pumpkin (or butternut squash, peeled and grated)
2 tablespoons pearl sugar
How healthy are the main ingredients?
Pumpkinegg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and grated pumpkin in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the cases and sprinkle with sugar nibs, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.
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