Blog Recipe Of The Week

Sticky Toffee Pumpkin Cupcakes

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Embrace the Autumn season with these festive cupcakes from Delicious magazine.

Serves 6

500g pumpkin flesh
250ml sunflower oil
300g light muscovado sugar
3 large eggs
225g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
1 jar Dulce de Leche (banoffee toffee made by Merchant Gourmet)
12 dried ready to eat apricots

Preheat the oven to 180 degrees/fan 160 degrees/gas 4. Line the holes of a 12-hole muffin tin (the holes should be 5cm across at the top and just over 3cm deep) with paper muffin cases.

Place the pumpkin into a heatproof bowl with 1 tablespoon of water. Cover with clingfilm and pierce a few times. Microwave on high for 10 minutes (based on 800w oven) until the pumpkin is tender. Cool for 2-3 minutes before lifting off the cling film, or the steam could scald you. Transfer to a food processor and put the lid on. Whizz for 30 seconds until smooth, or use a hand blender. (If you aren’t using a microwave, put the pumpkin into a saucepan with 2 tablespoons of water and simmer, covered, over a medium heat for 15 minutes or until tender. Drain off any excess liquid, then whizz as above.)

Put the oil, sugar and eggs in a large bowl. Using an electric hand whisk, mix together for 3 minutes until thick and pale. Sift in the flour, bicarbonate of sofa, ginger, cinnamon and mixed spice. Take a large metal spoon and mix gently yet thoroughly until you can no longer see any dry ingredients. Add the pumpkin puree and stir lightly to combine.

Divide the mixture between the muffin cases, so they’re all three quarters full. Bake for 20 minutes, until risen and cook through. Insert a skewer into the centre of a muffin – if it comes out clean, it’s ready. Cool the cakes in the tin for 10 minutes, then cool on a wire rack.

Put a tablespoon of Dulce de Leche on top of each cake, then spread evenly across the top of each cake. Top each one with a dried apricot to decorate.