This post is long overdue. I promised to share this recipe ages ago. These cakes are both very tasty and healthy, being full of butternut squash and iced with yoghurt. Also a great way of getting hidden veggies into kids. A very tasty bake for afternoon tea.
And with Halloween just round the corner, you could easily make them with pumpkin instead of butternut squash. And jazz them up with some spooky Halloween designs like spiders webs and witches hats on the icing.
Ingredients (makes 12)
200g plain flour
200g grated butternut squash
200g caster sugar
1 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
1/2 tsp ground ginger
1 tsp ground cinnamon
few drops vanilla essence
50ml sunflower oil
1 large egg
100ml boiling water
Preheat fan oven to 160 degree C.
Boil a kettle of water.
Line a 12 hole muffin tray with paper cases.
Mix the dry ingredients in a large bowl.
Add the milk, vanilla essence, oil and boiling water.
Mix together either by hand or with an electric mixer.
Beat the egg and whisk in.
Fold the butternut squash into the mixture.
Fill the cases to about 3/4 full.
Bake for about 20 mins in centre of oven until golden brown.
Allow to cool before icing.
500g pot of vanilla yoghurt
Pour the yogurt into a clean draw-string cloth bag.
(If you don’t have a bag, you may use a tea towel and string).
Tie the bag to the handle of an open drawer.
Put a bowl underneath.
Strain it for at least 3 hours until the yoghurt is thick, but preferably overnight.
Remove from bag into a basin.
Ice the muffins.
Serve and enjoy.
If you don’t have time to strain yoghurt you may alternatively make cream cheese icing.