Pumpkin Cupcakes with Orange Topping

Ingredients

220g self raising flour

2 teaspoons baking powder

¼ teaspoon salt

1½ teaspoons ground cinnamon

100g dark brown sugar

2 large eggs

120ml sunflower oil

80ml milk

200g finely grated pumpkin flesh

For the topping

75g unsalted butter

200g icing sugar

1 Tablespoon orange juice

1 teaspoon heaped grated zest of orange

zest to decorate

Preheat the oven to 180ºC.

Mix the flour, baking powder, salt and cinnamon in a medium sized bowl and set aside.

In another bowl, beat the sugar and the eggs until light and fluffy. Mix the oil with the milk and pour into the egg mixture in a steady stream, beating as you go. Pour this liquid into the dry mix, stirring with a wooden spoon. Fold in the grated pumpkin. Divide into a 12 hole muffin pan lined with paper cases and bake for 18 – 20 minutes until a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.

Whilst the cakes are cooking, make the topping.

Cream the butter with half the sugar, then add the grated zest and juice. Mix well and incorporate the remainder of the sugar. Refrigerate until the cakes have cooled then spread  the mixture on them. Cut or scrape the pith from the remaining skin of the orange and cut either in julienne strips or make mouth and eye shapes. Place on top of the icing. Chill until required.

Pumpkin Flour Eggs Baking Powder Oil Sugar