The lovely Harry
Eastwood has kindly given us the recipe for her mouth-watering
Orange Squash Cupcakes to share with you lovely lot. Do send snaps
of your baking creations! Share with us on Facebook, Twitter or Instagram.
ORANGE SQUASH CUPCAKES
2 medium free-range eggs
160g caster sugar
200g peeled and finely grated butternut squash
finely grated zest and juice of 1 orange (juicing varieties,
such as Seville, are best)
100g white rice flour
100g ground almonds
2 tsp baking powder
1⁄4 tsp salt
FOR THE ICING
75g unsalted butter, cold and cubed
200g icing sugar, sieved
finely grated zest of 1 orange
1 tbsp freshly squeezed orange juice
FOR THE TOP
a little grated orange zest
YOU WILL NEED
a 12-hole muffin tray
12 paper cases
1. Preheat the oven to 180°C/350°F/gas mark 4 and line the
muffin tray with paper cases.
2. Whisk the eggs and sugar in a large mixing bowl for 5
minutes, until pale and quadrupled in volume. 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.
3. Spoon the mixture into the cupcake cases, aiming for it to
come four fifths 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.
4. 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. Beat once again to combine. Refrigerate until
the cupcakes are cool and ready to ice.
5. Ice when the cupcakes are cold, with the help of a small
knife or spatula.
TRUST ME TIPS
Don't worry if the icing curdles when you add the orange juice.
It will come right and give up the tantrum when you add the final
batch of icing sugar. If for whatever reason it doesn't quite right
itself, simply add more sugar until it has calmed down and is