Ok, I have a story! Do you remember I was baking autumn themed cupcakes sometime last year at “Canvas” event? And if you were there than you should remember pumpkin cupcakes that were everyone’s favourites!? Well… they were not a pumpkin cupcakes, they were actually butternut squash cupcakes. You see in the America it seems that pumpkin is much loved for the sweet puddings, but here in UK pumpkin is so hard to find in stores (except Halloween season of course). So I used butternut squash as a substitute! I think it worked well and in fact I grew one in my garden this year (in picture bellow together with my Halloween decorations).
BUTTERNUT SQUASH CUPCAKES
Makes 12 cupcakes
(for the base)
- 225g brown caster sugar
- 115g butter (softened)
- 2 eggs
- 215g butternut squash (cored, pealed, cooked and pureed)
- 125g flour
- 2 tsp baking powder
- pinch of salt
- 1tsp ground cinnamon
- 1tsp ground ginger
- 1tsp ground nutmeg
(for the frosting)
- 200g soft cheese
- 50g butter (softened)
- 400g icing sugar
- 2tsp ground cinnamon
1. Cream sugar with butter and gradually combine it with the rest of the ingredients.
2. Spoon the mixture into prepared muffin pan.
3. Bake in preheated 180C oven for 20-25min.
4. Meanwhile make a frosting by mixing all ingredients into one (butter and cream cheese first).
5. When the cupcakes are baked and cooled, pipe out the frosting in the swirl motion so they look like roses… aww
Enjoy autumn!
Rasa :)
[…] So why butternut squash? Because I use butternut squash to replace the pumpkin (like here in the cupcakes)… because in England this is a rear vegetable to find… Hope you like this recipe I created :). […]