Recipe of the Week: Halloween cupcakes
Given the time of year, JOE decided to go with a Halloween themes and with cupcakes you can’t go wrong. You really can’t.
ProPoints value of 3 per cupcake
ProPoints value of 81 per recipe
30 minutes to prepare, 20 minutes to cook
What you need
400g (14 oz) Butternut squash, de-seeded and roughly chopped (skin left on)
125g (4 ½ oz) soft light brown sugar
285g (10 oz) plain flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
125g (4 ½ oz) low fat spread
1 tsp vanilla extract
For the icing:
150g (5 ½ oz) icing sugar
2-3 tbsp orange juice
A few drops of red and yellow food colouring
What to do
- Preheat the oven to gas mark 4/ 180⁰C/ fan 160⁰C. Line 2 x 12 hole fairy cake tins with paper cake cases.
- Place the squash in a food processor and blend until finely chopped (or grate finely). Add the sugar, eggs, flour, baking powder, cinnamon, low fat spread and vanilla extract and blend for 30 seconds until thoroughly combined.
- Spoon the mixture into the cake cases and bake for 20 minutes until risen and lightly golden brown, then cool the cakes on a wire cooling rack.
- To make the icing, blend the icing sugar and orange juice until smooth. Add the red and yellow food colouring drip by drip until you have the shade desired. Spoon over the cakes and leave to set. Decorate them with Halloween shapes if you like.
Easy, nutritious and something different. For more delicious Weight Watchers meals, simply click here. Like the Weight Watchers Facebook page for lots more delicious recipes, tips, motivation and support.
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