Orange Squash Cupcakes

A nostalgic recipe which tells the tale of summer picnics and scotch eggs. The orange squash cupcakes are made from healthy butternut squash and almonds.

Red Velvet and Chocolate Heartache
Harry Eastwood
By Harry Eastwood
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Introduction

These cupcakes belong to July picnics with squashed sandwiches, cotton dresses, Scotch eggs and cartons of juice.

Makes 12

Ingredients

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, arc best)
100g white rice flour
100g ground almonds
2 tsp baking powder
¼ 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

Essential kit

You will need a 12-hole muffin tray and 12 paper cases.

Instructions

Preheat the oven to 180°C/350°F/gas mark 4 and line the muffin tray with paper cases.

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.

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.

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.

Ice when the cupcakes are cold, with the help of a small knife or spatula.

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 unified again.

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