Method<\/strong><\/p>\nPreheat the oven to 180\u00b0C\/350\u00b0F\/gas 4<\/p>\n
Cut the top and bottom off of the butternut squash and discard
\nCarefully halve the squash lengthwise then scrape out the seeds with a spoon and discard
\nRoughly chop the squash then add the pieces to a food processor and whiz until finely chopped
\nAdd the sugar, and “eggs”
\nAdd a pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil.
\nWhiz again until just combined
\nYou may need to stop the processor after a couple of minutes and scrape the mix down off the sides with a rubber spatula to help it mix evenly
\nTry not to overdo it with the mixing \u2013 you want to just combine everything and no more<\/p>\n
Line your cupcake tin with paper cases
\nUse tablespoons to fill the paper cases three-quarters of the way up with cake mixture
\nBake in the hot oven for 20 to 25 minutes
\nYou can check to see if the cakes are cooked by sticking a cocktail stick (or a knife) right into one of them.<\/p>\n
Remove it after 5 seconds and if it comes out clean they\u2019re cooked; if it\u2019s slightly sticky they\u2019ll need a bit longer, so put them back in the oven for 5 more minutes, or until cooked through and golden on top<\/p>\n
If you cook them for too long, though, they will go dry so keep an eye on them
\nRemove the cakes from the tins and transfer to a wire rack to cool<\/p>\n
While your cakes are cooking, make your frosted cream topping
\nFinely grate the Clementine zest, put most of it in a bowl, keeping a little bit to one side
\nFinely grate the lemon zest into the bowl then squeeze in the juice from half of the lemon<\/p>\n
Add the yogourt\/sour cream to a bowl
\nSift in the icing sugar
\nAdd the Vanilla extract – If you are using a Vanilla pod, halve the pod lengthwise and carefully drag the blade of your knife along the inside of the pod to scrape all the vanilla seeds out<\/p>\n
Add the seeds to the bowl and mix well
\nHave a taste and think about it \u2013 adjust the amount of lemon juice or icing sugar to balance the sweet and sour<\/p>\n
Put the icing into the fridge until your cakes have cooled down completely, then spoon the topping on to the cakes<\/p>\n
Scatter with the rest of the Clementine zest and tuck in<\/p>\n","protected":false},"excerpt":{"rendered":"
I watched Jamie Oliver make these on TV last weekend and they looked super cute and tasty and easy to veganize, so I looked up the recipe HERE and whipped up a batch of my own. Ingredients cupcakes 200g Butternut Squash 175g light soft brown sugar The equivalent of 2 eggs (I used EnerG but there are other alternatives) Sea salt 150g plain flour 1 heaped teaspoon baking powder A small handful of walnuts \u00bd teaspoon ground cinnamon 90ml extra virgin olive oil The frosted cream topping zest of \u00bd a clementine zest and juice of \u00bd a lemon 70ml Vegan Sour Cream or Unsweetened Yogourt 1 heaped tablespoon icing sugar 1 tsp Vanilla or 1 vanilla pod Method Preheat the oven to 180\u00b0C\/350\u00b0F\/gas 4 Cut the top and bottom off of the butternut squash and discard Carefully halve the squash lengthwise then scrape out the seeds with a spoon and discard Roughly chop the squash then add the pieces to a food processor and whiz until finely chopped Add the sugar, and “eggs” Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and extra virgin olive oil. Whiz again until just combined You may need to stop the processor after a couple of minutes and scrape the mix down off the sides with a rubber spatula to help it mix evenly Try not to overdo it with the mixing \u2013 you want to just combine everything and no more Line your cupcake tin with paper cases Use tablespoons to fill the paper cases three-quarters of the way up with cake mixture Bake in the hot oven for 20 to 25 minutes You can check to see if the cakes are cooked by sticking a cocktail stick (or a knife) right into one of them. Remove it after 5 seconds and if it comes out clean they\u2019re cooked; if it\u2019s slightly sticky they\u2019ll need a bit longer, so put them back in the oven for 5 more minutes, or until cooked through and golden on top If you cook them for too long, though, they will go dry so keep an eye on them Remove the cakes from the tins and transfer to a wire rack to cool While your cakes are cooking, make your frosted cream topping Finely grate the Clementine zest, put most of it in a bowl, keeping a little bit to one side Finely grate the lemon zest into the bowl then squeeze in the juice from half of the lemon Add the yogourt\/sour cream to a bowl Sift in the icing sugar Add the Vanilla extract – If you are using a Vanilla pod, halve the pod lengthwise and carefully drag the blade of your knife along the inside of the pod to scrape all the vanilla seeds out Add the seeds to the bowl and mix well Have a taste and think about it \u2013 adjust the amount of lemon juice or icing sugar to balance the sweet and sour Put the icing into the fridge until your cakes have cooled down completely, then spoon the topping on to the cakes Scatter with the rest of the Clementine zest and tuck in<\/p>\n","protected":false},"author":1,"featured_media":1649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[17,321,441],"tags":[516,515,138],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1648"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1648"}],"version-history":[{"count":7,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1648\/revisions"}],"predecessor-version":[{"id":2947,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1648\/revisions\/2947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/1649"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}