Butternut Squash Cupcakes
Why I Love This Recipe
I've been feeling relatively convivial about my cooking the past few days, and decided to take a very laissez faire approach and let whatever was in my kitchen inspire me. I had been playing with the idea of creating my own cupcake after trying a few of Cheryl's. What jumped out was a classic yet contemporary combo of flavors. While you might think butternut squash would taste odd as a cake, pumpkin as a flavor has been becoming increasingly popular in baked goods. This was a slight deviation from that popularity and was very tasty one at that. A perfect autumn treat!
I do wish that the sage flavor had come out a bit more pronounced, but it seems the subtlety was just right according to everyone else. The slight sprinkling of allspice gives it that extra little layer of flavor.
In the future I might use a buttercream frosting as opposed to a cream cheese frosting to cut out some of the tangy flavor, and sprinkle on some rubbed sage for visual appeal and reinforce the sage flavor.
Overall, I was very happy and proud of my first, original cupcake creation. These are dedicated to Rob for his never ending patience with me, and Cheryl for her shibbiness and cupcake inspirations. If any of you out there try it, please send me feedback and let me know how it goes!
Ingredients You'll Need
1 large butternut squash (for 2 cups of puree)
4 large eggs, lightly beaten
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 cups of flour
Directions
Quarter and seed the squash.
Place in a dish with 1/4 cup of water and bake for 40 minutes at 350 degrees.
Let cool, scoop out (no skins!) then puree in a food processor or blender.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
In a large bowl, whisk together sugars, eggs, and butter.
Add dry ingredients and whisk until smooth.
Whisk in butternut puree.
Divide batter evenly among liners, filling each about halfway.
Bake at 350 until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 18-22 minutes. Rotate pans once if needed.
Transfer to a wire rack to let cool.
