Mike Van de Elzen: Mike's pumpkin cupcakes

Mike's pumpkin cupcakes

Prep time: 20 mins 

Cooking time: 25 mins 

1 tsp baking powder 

¾   cup plain flour 

1 tsp cinnamon 

1 tsp baking soda 

½ cup raw sugar 

2 free range eggs 

½ cup vegetable oil 

2 cups grated pumpkin 

½ cup chopped nuts (can be walnuts or hazelnuts) 

2 tbsp raisins  

2 tbsp pumpkin seeds for decoration 

Preheat oven to 190*C. Combine all dry ingredients in a large bowl. Add eggs and oil and mix until just combined. Fold in pumpkin, nuts and raisins. Divide mix evenly between lightly greased cupcake moulds or muffin tins. Bake for 20-25 minutes. Allow to cool in tin for 5 minutes then turn out onto wire racks. Ice when completely cool, and decorate with pumpkin seeds. 

Icing 

juice of 1 lemon 

1 tbsp butter, softened 

100g cream cheese, softened 

½ cup icing sugar, sifted 

Beat together lemon juice, cream cheese and butter. Add sugar and continue to beat until smooth.  

 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks ed B.

Speaker 2 (00:12):
Joining me now is Mike vander Alison, our resident chief.

Speaker 3 (00:15):
Good morning, good morning.

Speaker 2 (00:17):
You survived the school holidays?

Speaker 1 (00:19):
Ah, bailly billy nothing honesty.

Speaker 4 (00:23):
Oh, I just had a week with him, and because
B was on the farm doing the classes, so I
took the opportunity to get away and I had them
for a whole week, and all I heard for an
entire week was can I have?

Speaker 3 (00:37):
Can I have? Can I have?

Speaker 2 (00:41):
Did you get a thank you? Occasionally?

Speaker 3 (00:44):
No, because all they got back was no.

Speaker 2 (00:46):
No, okay, great, yes, yes.

Speaker 3 (00:49):
No, no, we had a great time. We had a
great time. We're down in tow pawn bit of riding,
bitter chilling, bit of walking. It was cool.

Speaker 2 (00:57):
Oh good, good to hear. But I love the way
that you're thinking about tomorrow and everybody then going, oh
my gosh, hold on, I'll go full of lunch.

Speaker 1 (01:04):
My god is throng one.

Speaker 2 (01:05):
And so you've got some pumpkin cupcakes for us a
Saturday delicious?

Speaker 3 (01:11):
Yeah, because myself, like many other parents, will war be
up and you know, before I think we get up
at like quarters to sex, and then it's like from
quard to sex to maybe quarter past six or quarter
pasts maybe half past six. It's that frantic search of
what are we going to put into their lunchboxes?

Speaker 4 (01:27):
And I don't know.

Speaker 3 (01:28):
I should be the one that's the super organized one
that's telling everyone, now, you've got to get organized the
night before. But it doesn't always happen by that. So
I thought i'd do I'll do a recipe. Which are
these little pumpkin cupcakes? They could also be pumpkin muffins.
The reason being is they are super easy to make,
the super tasty, the super affordable because can buy a

(01:49):
whole pumpkin at the moment two bucks. They'll last at
the fridge for at least the week. So you make
them today, for instance, so you can put them into
their lunchbox on Friday, just keep just keeping them in
the fridge. You can make meg ones, you can make
little ones, so easy peasy. This one makes eight rather
large ones. So turn your othern on quite hot one
hundred and ninety degrees. And then what you want to

(02:11):
do is you want to combine a tablespoon or baking
powder three quarters of a cup of plain powder, flame,
plain flour, one teaspoon of cinnamon, one teaspoon of baking soda,
and half a cup of raw sugar. Combine that together,
and then take two eggs. Crack those guys in and
then give them a good mix. And then comes the
all important pumpkins. So I've got two cups of grated pumpkin.

(02:34):
They go in. Half a cup of vegetab oil. It
might sound like a lot, or what the vegtable oil
does is it keeps them moist and keeps them soft
all week long. Half a cup of chopped nuts. There
can be walnuts, they can be hazel nuts. Pop those
guys in, and then half a maybe half a cup
caught of a cup of raisins. Pop those and combine

(02:55):
it all. Take a baking tray or line some cupcake
molds with your little cupcake dishes and then fill those up.
It will make eight rather large ones. This s mix,
so you can spread it out and go sixteen small,
it's up to you. And then fire them in the
oven one hundred and ninety degrees. They're going to take
twenty to twenty five minutes, and then after that pull
them out, let them call down and if you want.

(03:16):
There is an icing mix there for you, and honestly
the icing will probably cost more than the actual cupcakes themselves,
so you could just leave you icing off if you
want to. I love it.

Speaker 1 (03:27):
Thank you so much, Mike.

Speaker 2 (03:28):
Well well done for getting to the end of the holidays.

Speaker 3 (03:31):
Another term ahead, so no, what's this? Number three? Is
one more after this, isn't it?

Speaker 2 (03:37):
Yeah? Yeah? Yeah, yeah wow.

Speaker 3 (03:39):
Almost anyway, anyway, well done, Mike.

Speaker 2 (03:44):
Of course we'll talk next week. Of course you can
get that recipe at good from Scratch dot co dot
in z or at Newstalk zb dot co dot in
z Ford slash Sunday. Of course, all our interviews and
recipes and everything will get up onto the website. You'll
be able to find them there throughout the day to day.
I hope you have survived the holidays a bit like
Mike probably. I'm sure you had a lovely quality week

(04:05):
as well, or too worth the kids, or maybe you've
just been doing the big juggle. I know that a
lot of grandparents always steep up in the holidays as well,
so the book thank you to them for the part
that they play.

Speaker 1 (04:16):
For More from the Sunday session with Francesca Rudkin. Listen
live to News Talks at B from nine am Sunday,
or follow the podcast on iHeartRadio