DAILY DINNERS

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.

Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.

To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with chopped toasted pecans or hazelnuts. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

For the alternative meringue frosting: whisk the egg whites until stiff. Meanwhile, bring 5 tbsp of water and sugar in a pan to 118-120C - it should be starting to bubble, but not turned into a caramel. While continuing to whisk the eggs by hand or in a mixer, slowly drizzle the sugar into the egg whites and keep beating until the meringue cools down.

For the healthy frosting: Stir the quark with a spoon to make it a bit smoother, then fold in the fromage, icing sugar and orange zest and spread over the cakes.