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.

Halloween Cupcakes

ProPoints value of 3 per cupcake

ProPoints value of 81 per recipe

30 minutes to prepare, 20 minutes to cook

Makes 24

What you need

400g (14 oz) Butternut squash, de-seeded and roughly chopped (skin left on)

125g (4 ½ oz) soft light brown sugar

4 eggs

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

1. Preheat the oven to gas mark 4/ 180⁰C/ fan 160⁰C. Line 2 x 12 hole fairy cake tins with paper cake cases.
2. 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.
3. 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.
4. 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.

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