My son and eggs do not mix well.
After planting 2 seeds of pumpkin that months later brought fourth 8 really huge pumpkins,i was left twiddling my thumbs on what to do with the rest of them .
Then i had one of those now of my now rare light bulb moments……i decided to try my hand at making cupcakes packed with lots of vitamin A and flavor to boot that he would not react to. what
Here is the recipe……
150 grammes cooked pumpkin well mashed
150 grammes flour
1/2 cup milk
1/3 cup sun flower oil
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract/essence
1. Pre- heat your oven to 150 degrees Celsius. Line a 12 section cupcake tray with liners.
2.In a medium sized bowl sized bowl sift your ingredients,add your wet ingredients and using a hand mixer with whisk attachment,mix for 2-3 minutes till combined.
3.Using an ice cream scoop,spoon mixture into cupcake liners.It should be enough for all 12 of them.
4.Pop into the oven for 25- 30 minutes,you will know they are done when toothpick inserted into the center of the cakes comes out with moist crumbs.
5.Remove from the oven,leave to cool for 15 minutes then remove them from tray and serve.
Can be kept in an air tight container in the fridge for 2-3 days.