Gluten-Free Spiced Butternut Squash And Pecan Cupcakes With Ginger Buttercream

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Great British Chefs
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2 medium eggs

165 ml sunflower oil

210 g light muscovado sugar

270 g (peeled weight) butternut squash, grated

75 g pecans, chopped

185 g buckwheat flour

1 tsp. bicarbonate of soda

1 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

Pinch of salt

125 g soft, unsalted butter

250 g icing sugar

2 - 3 tbsp. ginger syrup (from the Chinese stem ginger jar)

2 – 3 balls of Chinese stem ginger, finely chopped

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