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Butternut Squash Cupcakes

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Serves | Prep Time | Cook Time


14oz Butternut Squash
1 2/3 C Brown Sugar
4 Eggs
1/2 tsp Salt
1 1/3 C Flour
2 tsp Baking Powder
1 tsp Cinnamon
12 TBLS. Olive Oil
handful Walnuts (optional)

preheat oven to 350 F

Chop raw Squash roughly and blend or process the heck out of them down to tiny bits. Add sugar, eggs, salt, flour, baking powder, cinnamon, olive oil and walnuts and process/blend til smoth.

Fill cupcake paper things 3/4 full. Bake 20 minutes.

(that's what he said, but I didn't find it to be enough time. Check to see if done by putting a clean knife into the middle of ye olde cupcake and it should come out clean - I went another 10 minutes).

Let cool 10 minutes before Icing.

Sour Cream Icing

Mandarin (I used orange) Zest

Lemon Zest

1/2 Lemon juice

2/3 C sour cream

1 tsp Vanilla Extract

4 TBLS confectioner Sugar

Mix, taste, add zest/sour cream or sugar to taste.

Pairs Well With


Jamie Oliver Strikes AGAIN. Fantastico! My first ever cupcake and they rock.

I love this recipe! It's so yummy.

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