75gMixed dried berriesI used dried cherries, cranberries, blueberries & golden sultanas
For the icing :)enough to ice 12 cupcakes :)
120gUnsalted butter room temp
Pre heat the oven to 180 degrees,
Line a 12 hole muffin tin with paper cupcake cases,
Put the sugars, flour, bicarb of soda, spices and salt into a large mixing bowl,
Add in the whisked eggs, oil, water, mashed pumpkin, orange zest. Mix thoroughly before folding in the dried berries,
Pour half the cake batter into the 12 cupcake cases. Reserve the other half of the batter to make a traybake cake or cook a further 12 cupcakes if you prefer smaller cakes. The traybake will also take 25 minutes to cook,
Let the cakes cool completely before icing.
For the icing:)
Whip the butter with the vanilla until it is light and fluffy,
Add in the icing sugar and whisk this in using an electric hand whisk or food processor,
Fold in the orange zest and the cream cheese,
Use to top the cooled cakes,
This icing recipe covers 12 cupcakes so double up the recipe if you are covering all 24, or the 12 cupcakes and the tray bake.
This mixture makes either 12 cupcakes and 1 tray bake or 24 cupcakes. You could freeze 12 of the cupcakes if you do not need them or make a traybake with the other half of the mixture and freeze that for a later date.
The recipe 'Pumpkin Orange & Pecan Muffins' first appeared on How to cook good food and is copyright.