Pumpkin, orange and poppy seed cupcakes

Recipe from: 12 April 2013
cupcakes

Ingredients 15
Servings 12
Time 00:35

Ingredients

  • 400
    g
    diced pumpkin
  • 450
    ml
    soft brown sugar
  • 4
    extra large eggs
  • 1
    pinch
    salt
  • 560
    ml
    self-rising flour
  • 1
    Tbs
    baking powder
  • 2
    Tbs
    poppy seeds and sesame seeds
  • 1
    finely grated orange peel
  • 180
    ml
    light olive oil, or vegetable oil
  • For the cream frosting:
  • 1
    finely grated lemon peel
  • 30
    ml
    lemon juice, (half a lemon's juice)
  • 1
    finely grated orange peel
  • 125
    ml
    sour cream
  • 60
    ml
    icing sugar - sifted
 

Method

00:25
 
Preheat oven to 180ºC. Line a muffin pan with 12 paper cupcake cases.

Blitz or finely grate pumpkin. Mix pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.

Fill cupcake cases with mixture and bake for 20-25 minutes or until cooked through.

Whisk frosting ingredients together and refrigerate until cupcakes have cooled. Spoon onto cupcakes and serve.

More good ideas:
- Add finely grated chocolate to the mixture.
- Stir a little granadilla pulp through the cream frosting.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 
 

Read more on: recipe  |  cupcakes  |  treats  |  eggs  |  baking
 

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