Recipes
Date posted: 04/10/2021
Ingredients
| Rapeseed oil | 150ml |
| Tate & Lyle pure cane light brown soft sugar | 175g |
| Everyday Favourites free range eggs | 3 |
| Coarsely grated pumpkin or butternut squash | 200g |
| Fresh orange zest | 1tsp |
| Everyday Favourites mixed spice | 1tsp |
| Everyday Favourites self raising flour | 200g |
| Bicarbonate of soda | 1tsp |
| To make the salted caramel sauce | |
| Tate & Lyle pure cane light brown soft sugar | 40g |
| Everyday Favourites salted butter | 25g |
| Double cream | 2tbsp |
| Pinch of sea salt | |
| To make the frosting | |
| Cream cheese | 180g |
| Tate & Lyle icing sugar, sifted | 50g |
Method
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- Preheat the oven to 180C, fan oven 160C, Gas Mark 4. Line a 12-hole muffin tin with paper cases and set to one side.
- Pour the oil into a large bowl, add the sugar, eggs, pumpkin, orange zest and mixed spice. Beat well and then sift over the flour and bicarbonate of soda.
- Combine well and carefully spoon into the prepared cake cases. Bake for 25 minutes, or until a fine skewer inserted comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the salted caramel sauce, place the soft brown sugar, butter and cream into a small pan. Heat until melted then bubble for two minutes until smooth and glossy and then stir in the sea salt. Allow to cool a little.
- To decorate the muffins, beat together the cream cheese and icing sugar until smooth. Spoon over the cooled cakes and finish with a drizzle of caramel sauce.