New Egyptian Pumpkin Recipes for cooking, Juicing and Raw recipes.

pumpkin cupcakes

With so many lovely large Pumpkins in our farms – try this out in with your Baby and Toddler Boxes. We have our large Pumpkins and Butternut Squash Both in it. We have this amazing recipe of Pumpkin Cupcakes for your kids.Try this out.


  • 200g  flour
  • 200g grated pumpkin or squash
  • 200g caster sugar
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly grated or ground ginger
  • 1 tsp ground cinnamon
  • 1/2 vanilla pod, seeds scraped
  • 100ml  Go Organic ME milk
  • 50ml sunflower or olive oil
  • 1 egg, whisked
  • 100ml boiling water

Heat oven to 180°C/Gas 4. Line a 12-hole muffin tray with cases or just brush with a little oil.

Mix the dry ingredients with the spices in a large bowl.
Add the milk, boiling water and oil. Mix it in by hand or with an electric hand mixer until combined. Whisk the egg in.
Fold the squash through till evenly mixed through.
Fill the cupcake cases or holes till ¾ full. Bake for 20 mins or till golden and springy. Allow to cool before icing.
Batter freezes well if you don’t want to cook up the whole batch.


Vanilla yogurt icing:

The icing for these gorgeous cupcakes is made by simply straining a 500g pot of vanilla yogurt tillit’s thick like cream cheese.

To strain, tip the yogurt into the centre of a clean muslin or tea towel. Bring the sides of the tea towel together, pulling it up like a draw string handbag cradling the cheese. Tie it with string. Tie the string to something so the parcel hangs over a bowl, allowing the liquid to drip out, thickening the yogurt.
Straining it overnight is ideal but 2-3 hours will do the trick. If you don’t have time to do this, just mix 300g of our ewe’s milk cheese with 200g vanilla yogurt and 2 tbsp sieved icing sugar.




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