You will need
Scales, wooden spoon, mixing bowl, cupcake baking tray, 12 cupcake cases, sieve, grater.
Ingredients
• 300g self-raising flour
• 300g light muscovado sugar
• 3 tsp mixed spice
• 2 tsp bicarbonate of soda
• 175g sultanas
• ½ tsp salt
• 4 eggs , beaten
• 200g butter , melted
• zest 1 orange
• 1 tbsp orange juice
• 500g (peeled weight) pumpkin flesh, grated
Ingredients for frosting
• 200g pack soft cheese
• 85g butter, softened
• 100g icing sugar, sifted
• Zest 1 orange and juice of half
Method
1. Heat oven to 180C/fan 160C/gas 4. Lay out 12 cake cases and place into cupcake baking tray. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
3. Spoon the icing on top of the cup cakes and grate orange zest on top.
Tip
Pumpkins can vary dramatically in water content so if your mixture seems too thin try adding a little more flour to thicken the batter.