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Glut Squash Cupcakes

You might think I’m mad using butternut squash to make muffins, but it’s really just like using carrots, as the two vegetables are very similar. Give these a go – they’re a perfect naughty-but-nice treat


  • 200g butternut squash

  • (neck-end only)

  • 175g soft light brown sugar

  • 2 large free-range eggs sea salt

  • 175g plain flour

  • 1 heaped teaspoon baking powder

  • 35g walnuts

  • ½ teaspoon ground cinnamon

  • 90ml extra virgin olive oil

  • For the zingy topping

  • zest of ½ a clementine zest of ½ a lemon

  • 70ml soured cream

  • 2 heaped tablespoons icing sugar

  • Equipment

  • Weighing scales Chopping board

  • Knife

  • Food processor (standard blade)

  • Measuring spoons

  • Spatula

  • 12-hole cupcake tray

  • 12 paper cases

  • Cocktail stick or skewer Wire cooling rack Microplane

  • Mixing bowl Measuring jug Sieve

  • Jamie’s Top Tip

  • If you feel like making these slightly less indulgent, they’re delicious without the icing too.”


  • 1.

    Preheat the oven to 180°C/350°F/gas 4.

  • 2.

    On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it).

  • 3.

    Place the squash in a food processor and whiz until finely chopped.

  • 4.

    Add the sugar and crack in the eggs.

  • 5.

    Add a tiny pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil, then whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more. 

  • 6.

    Line a 12-hole cupcake tray with paper cases.

  • 7.

    Use tablespoons to fill the paper cases three- quarters of the way up with mixture.

  • 8.

    Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through.

  • 9.

    Use a microplane to finely grate the clementine and lemon zest onto a board, then add most of it to a mixing bowl, keeping a little bit to one side.

  • 10.

    Add the soured cream to the bowl, sift in the icing sugar and mix well.

  • 11.

    Put the icing into the fridge until your cakes have cooled completely.

  • 12.

    Once cool, spoon the icing onto the cakes then scatter with the remaining clementine and lemon zest, then tuck in.

  • 13.

    To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet cook for a little longer.

  • 14.

    Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely. 


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