Last week we were asked to create a vegan friendly cake with a twist - challenge accepted! Here are our roasted butternut, banana and salted caramel cupcakes, with buttercream icing and candied squash.
200g butternut squash - 200g banana - 250g caster sugar - 2 tbsp salted caramel flavouring - 100ml sunflower oil - 300g plan flour - 1 tsp bicarbonate of soda - 2 tbsp baking powder - salt - 50g dairy free butter - 200g icing sugar
Roast the butternut in a hot oven with a good glug of sunflower oil until softened and slightly charred around the edges. Once cooked, blend with the banana (200g is roughly 2 large bananas), sugar, oil and salted caramel flavouring until it becomes a fine puree.
Sieve the flour in to the puree with roughly 50ml of water so that the mixture isn't too thick, then add the bicarb, baking powder, and a pinch of salt.
Cook in the oven at gas mark 6/200c for roughly 20 minutes, or until a knife comes out clean and the top of your cupcakes are a golden brown.
To make the icing, whisk together the icing sugar and soya butter until silky smooth, then add 1 tsp of the salted caramel flavouring and a pinch of salt.
Once the cupcakes have cooled they're ready to be iced and decorated - we used candied butternut (made using a few additional pieces that were roasted at the beginning, which were then coated in caster sugar and left in the fridge to chill).
Makes 14 large - 20 small cupcakes