Butternut squash cupcakes

Here’s a little story. Last year at the “Canvas” event I baked autumn themed cupcakes that became everyone’s favourite.

Well… they were not a pumpkin cupcakes. They were actually butternut squash cupcakes. You see, in America 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.

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)

• 2tsp ground cinnamon
• 200g soft cheese
• 50g butter (softened)
• 400g icing sugar

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 🙂