Carrot and Butternut Squash Passion Cupcakes

These are super quick and easy to make and who would have thought vegetables taste so good in cake?  We made these at cookery school last week and they went down really well.  A definite make again and again recipe! In fact you could skip the bother of the cupcake cases and make a lovely big cake to take to work or share with your friends!

175ml sunflower oil

175g light brown sugar

3 large eggs

1 tsp vanilla extract

200g grated pumpkin or butternut squash mixed with half a grated carrot

100g sultanas

Zest of an orange

2 tsp ground cinnamon

200g self-raising flour

tsp bicarbonate of soda


Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil 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. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

Ice with cream cheese frosting or buttercream and jazz up for Halloween if you like.




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