Spotty Pumpkin Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- 1 cup Butternut squash (peeled and grated)
- ½ cup Chocolate chip
Product recommendation
Suggested variation; butternut squash works really well with orange - try adding 1 tbsp grated orange zest to the muffin mixture. Alternatively, replace the chocolate chips with 100 g orange flavoured chocolate cut into chunks.
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, grated squash and chocolate chips in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, 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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