Pumpkin Cup Cakes Recipe

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!!

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