Chef: Tom Roberts
Location: Sweeney Hall, Oswestry
Website: www.sweeneyhall.co.uk
A nice simple recipe to make approx 20 nice size cupcakes perfect for Halloween
250g Self Raising Flour
2 teaspoons of ground Cinnamon
400g Caster Sugar
300ml Bennett & Dunn Rapeseed Oil
120g Chopped Walnuts
4 beaten Eggs
350g peeled and grated pumpkin
Pre heat oven 200c
Start by sieving together the flour, Cinnamon and Sugar.
Then mix the oil and eggs together and slowly combine them to the flour mix in a mixer or fold by hand, next add the pumpkin and walnuts to the mix, next line Yorkshire pudding tins with muffin cases
Divide mix between cases and bake for 20mins 200c fan oven
Allow to cool and then you can ice your cupcakes;
Basic butter icing mix
175g cream cheese
110g soft butter
450g icing sugar
1/2 teaspoon vanilla extract
Combine all ingredients.
You can experiment with different flavour extracts in the icing!!
The reason I love Bennet & Dunn Rapeseed Oil so much is the purity and depth of flavour,
