Orange Squash Cupcakes
This is one of the Scoffers’ very favourite cake recipes. It was first made for us by Toni Fenton, who now runs a healthy cooking business, and it can be made into to a larger single cake by using half as much of the ingredients again. It’s gluten-free, moist and delicious so everyone can enjoy it!
Orange squash cupcakes
For the cake:
- 2 medium free-range eggs
- 160 g caster sugar
- 200 g peeled and finely grated butternut squash (this is approximately ¼ of a whole squash)
- 1 Orange (finely grated zest and juice)
- 100 g white rice flour
- 100 g ground almonds
- 2 tsp baking powder
- ¼ tsp salt
For the icing
- 75 g butter (cold and cubed)
- 200 g icing sugar (sieved)
- 1 orange (zest, finely grated)
- 1 tbsp freshly squeezed orange juice
For the top:
- 1 orange (grated zest only)
Preheat the oven to 180°C/350°F/gas mark 4 and line the cupcake tray with 12 paper cases.
Whisk the eggs and sugar in a large mixing bowl for 5 minutes, until pale.
Add the grated butternut squash and orange zest, and whisk again.
Mix in the flour, ground almonds, baking powder and salt, along with the orange juice, until they are well introduced.
Spoon the mixture into the cupcake cases, aiming for it to come 4/5 of the way up each case.
Place in the oven for 20 minutes until risen and cooked.
Don’t be alarmed that they are flat on the top rather than dome shaped.
Cool in the tin for 15 minutes, before refrigerating until cold enough to ice.
Whilst the cupcakes are cooling, make the icing.
Whisk the butter in a large mixing bowl with an electric whisk until pale and fluffy before adding 100g of the icing sugar.
Whisk again to incorporate the sugar.
Add the orange zest and juice, as well as the remaining sugar.
Don’t worry if the icing curdles when you add the orange juice.
It will smooth out when you add the final batch of icing sugar. If it doesn’t smooth out, simply add more sugar until it does.
Beat once again to combine.
Ice when the cupcakes are cold, with the help of a small knife or spatula.