|Aidan hanging with the squash at Schuh Farm|
Butternut Squash Cupcakes(courtesy of Vanilla Garlic)
The batter taste just like pumpkin pie!
1 large Butternut Squash(enough for 2 cups puree)
1cup butter room temp
1cup brown sugar
1/4 teaspoon allspice
1teaspoon ground ginger
1teaspoon baking soda
1teaspoon baking powder
The How To
Quarter and seed the squash.
|Just a couple of scoops and it's clean|
|Had Aidan separate and clean the seeds so we could bake them later|
Place squash in a dish with 1/4cup of water and bake for 40mins at 350degrees (mine took closer to an hour). Let cool, scoop out (no skins) then puree in a food processor or blender.
|Aidan has named our food processor "bullet"|
|I ended up with 3 cups of puree so I just froze the extra for next time.|
In a medium bowl, whisk together dry ingredients and set aside.
|Putting the little dude to work!|
Divide batter evenly among liners, filling each about halfway. I tend to fill mine a little fuller :)
Bake at 350 until tops spring back when touched or test with a tooth pick. About 18-22mins. Transfer to wire rack to cool.
|They didn't dome up as much as I would have like them to but they were still pretty tasty.|
This was great tasting frosting, but I found it over powered the cupcake. Next time I think I will go with a basic cream cheese frosting. I think this frosting would be perfect on a vanilla cupcake or even chocolate.
6 tablespoons softened butter
4 1/2 cups powdered sugar
1/4 cup plus 1tablesppon orange juice
zest of 1 orange
2 sage leaves, very finely chopped (I used bullet!!)
The How To
Place butter in a bowl of the mixer and beat on high until light and fluffy.
Add about half of the powdered sugar beat until incorporated, starting out on low speed, then increase slowly to high speed. Then add the other half of the sugar and repeat process. In a small bowl combine the orange, juice, zest and sage.
|don't give up yet it looks better in a sec!|
|If you want you could add a little food coloring and make the frosting more orange or yellow too.|
|Topped the cupcakes off with some freshly baked seeds and they're ready to go! I also added a little bit of allspice too.|
Pumpkin Butter Cupcakes