Orange squash cupcakes


Getting my husband and son to like squashes other than courgette is a work in progress.
Similarily they don't eat sweet potato.
When my daughter left home we stopped growing them.

However I have taken a stand because I really like them.
They add interest to the veg plot, are really beautiful fruits 
and I think have fantastic taste and texture.
I'm on a mission.

This year Andy relented and we had two Uchiki Kuri plants.
They don't take up too much room and produce small fruits.


Enough for the odd bowl of soup for one or cake!

I have made pumpkin/squash cake in the past
using a variety of fruits.
* Be aware that large mass produced orange pumpkins have wetter flesh
so use the drier flesh nearest the skin.
The Uchiki Kuri flesh is quite dry, firm and sweet.
Perfect!


This they like. Fickle creatures!

Orange squash cupcakes *cake only with suggestions for frosting

Pre heat oven 160 fan
Grease or line a muffin tin with 12 large paper cases


250g squash/pumpkin flesh (peeled and de-seeded weight)
zest of 1 orange (juice can be reserved for glace icing if using)
150g butter, melted
2 large eggs, whisked
200g caster sugar
250g self raising flour

  • Chop the squash flesh into chunks and blitz until fine (if it appears a little wet gently squeeze in a t-towel to remove the excess moisture)

  • Put the flesh into a mixing bowl and add the orange zest. Fork through to combine
  • Stir through the melted butter and whisked eggs
  • Sift over the flour and sugar


  • Gently fold the dry into the wet mix (don't worry if it looks a little dry, additional moisture will come from the fruit) and then spoon into the paper cases or tin
  • Bake for 20-25 minutes

The cakes are deliciously moist as they are and freeze well. 
The mix will also make a large loaf, however I do not have the cooking time for this.

In the past I have decorated with an orange glace icing using some of the reserved juice 
or with a blob of buttercream they have become fairy cakes.


This batch however received a generous piping of decadent Italian meringue buttercream
flavoured with extra zest and finished with slivers of candied orange peel.

Delicious with a cup of tea.


Enjoy
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