These cupcakes are super simple and super moist, a word of advice though – if you plan to decorate them as I have done here with icing sugar, they will need to be eaten on the day as the moisture in the cupcake will sweat and you’ll end up with a gooey mess! The recipe I used for these cupcake was the Pumpkin Bread recipe, simply pour a tablespoon of mixture into each case and bake in the oven for 20mins on 180C/350F/Gas 4


Remember! all squashes can be used for these recipes, but to get the traditional rich orange colour to your bakes you’ll need to choose an orange fleshed variety.