Butternut Squash Cupcakes

16 Aug

Picture submitted by Adrienne and Sara - Winners of the wacky cupcake contenst!

Congrats to Adrienne and Sara who teamed up to make the winning wacky cupcake!

The duo made “Butternut Squash Cupcakes with Sage Cream-cheese Frosting” A strange bunch of ingredients for a cupcake, but the reviews said this cupcake tasted just like carrot cake. YUM!

Not only did Adrienne and Sara search out a wacky and inventive recipe, they baked them and sent in pictures! Great job Sara and Adrienne, your recipe is wacky but sounds pretty darn good.

Enjoy the recipe below from VanillaGarlic.com ( http://www.vanillagarlic.com/2006/10/butternut-squash-cupcakes-with-sage.html)

Butternut Squash Cupcakes
Makes about 24 cupcakes
(Adapted from MarthaStewart.com)

These cupcakes make me think of Fall - they would make a great lunch box treat for those heading back to school!

What 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

What You’ll Do…
1) 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.

2) In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.

3) In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.

4) 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.

Sage Cream Cheese Frosting
(This makes a lot; freeze the rest and use it for bagels or fruit. Throw in the fridge to thaw when ready for use.)

What You’ll Need…
1 bunch of sage
3 tablespoons of water
3 tablespoons of granulated sugar
12 ounces of cream cheese
1/2 cup of butter
3 cups powdered sugar

What You’ll Do…
1. Bring cheese and butter to room temperature.

2. Heat sugar and water in a small pan under medium heat, stirring until sugar is dissolved.

3. Chop up the sage and add to the sugar and let boil over medium-low heat for 3 to 5 minutes or until the mixture is syrupy. Set aside to cool.

4. Sift powdered sugar into a bowl or onto parchment.

5. Beat butter and cheese at medium speed until creamy.

6. Add half of the sugar and the sage syrup. Beat until combined.

7. Gradually add remaining sugar. Spread onto cupcakes and sprinkle on allspice if desired.

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