October 26, 2010

BS Cupcakes

This is the ultimate way to convince non-squash eaters that squash is indeed not poisonous! I converted a pumpkin cupcake/frosting combo from the Cupcake Project into an amazing way to utilize butternut squash. These cupcakes are moist and the perfect complement to the rich frosting.

P.S. My husband shared one of these cupcakes with my father-in-law, without sharing the ingredients. My husband then told me he knows that powerful feeling I experience when I trick him into eating something on his list of "poisonous" foods.

BS Cupcakes
1 1/2 cups flour
1 heaping tsp. cinnamon
1/2 heaping tsp. ginger
1/2 heaping tsp. nutmeg
1/4 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
3/4 cup butternut squash puree
2 large eggs
1/2 cup vegetable oil
1/4 cup dark rum
1/4 cup maple syrup

Preheat oven to 350ºF. Whisk together flour, ground spices baking soda and salt.

In large bowl, combine the sugar, squash and eggs. Beat until smooth. Mix in the oil, rum and maple syrup. Slowly add the flour mixture, and stir together until fully incorporated. Fill cupcake liners 3/4 full. Bake 20-25 minutes, until tested clean with a toothpick. Makes 12 cupcakes.

"Pumpkin" Butter Frosting
1/4 cup pumpkin butter (I used butternut squash butter. See previous post.)
1/4 cup butter
3/4 cup brown sugar
2 Tbsp. milk
2 tsp. cinnamon
1 cup sifted powdered sugar

In saucepan, melt the butter and pumpkin butter together. Add brown sugar, and bring to a biol. Lower the heat to medium low, and boil 2 minutes, stirring constantly. Add the milk and the cinnamon and bring to a boil again, still stirring constantly. Cool to lukewarm. Gradually add the powdered sugar, and beat until thick enough to spread. Schmear this rich frosting (similar to a penuche, but punched up) on cupcakes, and enjoy!

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