Baking: Sweet

Butternut & Pecan Nut Cupcakes

Recipe from: Moir’s Cupcake Revolution booklet


375 ml Sasko cake flour
15 ml Moir’s baking powder
2.5 ml salt
250 ml finely grated butternut
60 ml chopped Safari Pecan Nuts
250 ml milk
90 ml sunflower oil
250 ml sugar
3 extra-large eggs
5 ml Moir’s vanilla essence
140 g butter
140 g icing sugar
100 g white chocolate*, melted
5 ml Moir’s vanilla essence
a drop of Moir’s food colouring


Sift the flour, baking powder and salt together. Add butternut and nuts and mix to coat with flour.

Heat milk and oil. Cool slightly.

Beat sugar, eggs and essence together until creamy and light. Add flour mixture and milk and oil mixture. Mix and spoon into cupcake cases placed in a muffin tin.

Bake in a preheated oven at 180° C for 15 – 20 minutes. Cool.

Icing: Beat together butter and icing sugar. Add the chocolate and essence. Colour with Moir’s food colouring of your choice. Decorate with Moir’s red or green glacé cherries, Safari Almonds or pecan nuts, silver balls and hundreds and thousands.

Makes 24

If you do not want to ice the cupcakes, simply drizzle with honey or golden syrup while still warm.