Ingredients:
- 225g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 150ml sunflower oil
- 150ml soured cream
- 225g caster sugar
- 2 large eggs
- 125g piece pumpkin or butternut squash, coarsely grated
- 75g walnut pieces, chopped
For the frosting:
- 50g butter, softened
- 200g cream cheese
- 50g icing sugar
- 1/4 tsp vanilla extract
- Pinch of ground cinnamon
For the decorations:
- Orange or green food colouring (optional)
- Your choice of halloween sprinkles
Method:
Preheat the oven to 200°C/fan180°C/gas 6. Line a 12-hole fairy cake tin with paper cases.
Put the flour, bicarbonate of soda and ginger in a bowl. Pour the oil into a jug and add the soured cream, sugar and eggs and beat with a fork until well blended. Pour the wet ingredients into the dry, then add the pumpkin and walnuts and stir well.
Spoon into the paper cases and bake for 15-20 minutes, until well risen and firm. Leave to cool.
For the frosting, beat together the butter and cream cheese until softened and combined. Stir in the icing sugar, vanilla, and cinnamon until smooth. Add a few drops of orange or green food colouring (optional) Spread over the tops of the cooled cupcakes.
Decorate with Halloween themed sprinkles – ENJOY!