PUMPKIN TOFFEE CUPCAKES

INGREDIENTS

150ml rapeseed oil
200g pumpkin or butternut squash flesh, coarsely grated
175g light brown soft sugar
3 eggs, beaten
1 tsp mixed spice
Zest 1 large orange
200g self-raising flour
1 tsp bicarbonate of soda

For the frosting:

300g cream cheese
75g icing sugar, sifted
4 tbsp ready-made toffee sauce

METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 4 and line a muffin tin with 10 muffin cases. Pour the oil into a large mixing bowl and add the grated pumpkin, sugar, eggs, spice and orange zest. Beat well until thoroughly incorporated.

2. Sift the flour and bicarbonate together and then sift over the wet mixture. Combine well and then spoon into the prepared cases. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

3. Beat together the cream cheese and icing sugar and spoon little peaks on top of the cupcakes. Drizzle with the toffee sauce and serve.