Butternut Squash Cupcakes

The recipe on BBC Good Food of Pumpkin Passion Cupcakes stated that one could use either pumpkin or butternut squash.  We had a portion of Butternut Squash left over after I had used a part of it to make a curry that was not a success, but the cupcakes were better appreciated.

Ingredients: 

Sunflower Oil - 175 ml
Muscavado Sugar ( Light) - 175 gms
Self Raising Flour - 200 gms
Eggs large - 3
Vanilla Extract - 1 tsp
Butternut Squash - coarsely grated - 200 gms  ( or pumpkin )
Sultanas - 100 gms
Orange zest - of 1 orange - grated
Cinammon ground - 2 tsp
Soda bi carb - 1 tsp

( I reduced the sultanas and added a few coarsely crushed almonds and walnuts too )

Take a large bowl.
Add the sugar, eggs, vanilla.  Beat well
Add the grated butternut squash and orange zest.
Mix well

Preheat the oven to 180C.
Place cupcake cases in a muffin tray.
I lightly grease them.

Put the cinnamon, flour and soda-bi-carb.
The mixture will be quite wet.
Spoon them into the cases
Bake for 25 mins till firm and springy to touch or toothpick inserted in centre comes out clean
Cool on wire rack.

You can even frost the cupcakes (optional) - I didn't