These fab (and fatless) relatives of the fairy cake are a brilliant way to use up surplus produce from the veg patch. They are also perfect for enticing young reluctant veg eaters. Camouflaged in a sweet cake mix, you’ll find grated pumpkin, parsnips, carrots and courgettes disappear without a murmur of dissent…
- Yield: 12 large cup cakes
- 200 g self-raising flour
- 1 tsp baking powder
- Pinch of sea salt
- 3 eggs
- 175 g caster sugar
- 200 g uncooked, finely grated pumpkin
- 1 unwaxed orange finely grated zest
- 1 quantity Cream cheese topping flavoured with orange zest
- Edible flowers (borage, marigolds, fennel), Marzipan vegetables, or other decorations of your choice
- Preheat the oven to 180°C/Gas mark 4. Sift the flour with the baking powder and salt. Beat the eggs and sugar together in a large bowl with a hand-held electric whisk for 5–6 minutes until the mixture is thick, creamy and pale. Fold in the flour, half at a time, using a large metal spoon. Finally fold in the pumpkin and orange zest.
- Carefully spoon the mixture into the paper cases so they are three-quarters full. Bake for about 20 minutes or until lightly golden and springy to the touch. Leave in the trays for about 5 minutes, then transfer to a wire rack to cool.
- When cool, top with the cream cheese topping and add decorations of your choice. These will keep for 2–3 days in an airtight tin.