*This was written a few years back*
In the fall I made sure to puree and freeze butternut squash. Today as I was looking in the freezer I came across the butternut squash puree-perfect! So why not defrost the yummy squash and bake some cupcakes. Put on your apron and come bake with me.
Butternut Squash Pound Cake Cuppies:
- 1/2 cup sugar
- 1/2 brown sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- pinch of salt
- 1/2 tsp cinnamon ( I like to add lots of cinnamon)
- 1/4 nutmeg
- 1/2 cup (1 stick) butter (melt in microwave for 15 sec.)
- 3/4 cup butternut squash puree (fresh is best, but in this case I will be using frozen)
- 4 eggs (fresh farm eggs-mhmm)
- 1/2 cup milk
- drop of vanilla (my mother adds vanilla to everything..and yes I do pronounce”vanilla” in a weird way)
Pre-heat oven to 350°F. Combine all ingredients and beat in mixer until chunks are gone and smooth. Or, if you are like me and don’t have a beautiful kitchenAid mixer, you can mix it the good ol’fashion way- by hand!
(Dad, if you read this..my birthday is around the corner…hint hint)
Line some muffin pans with cupcake liners (24to be exact). Pour mixture into pan. Bake for 20 minutes or until you can poke the cupcake with a toothpick and it comes out clean.
While the cuppies are baking you can begin the yummy buttercream icing.
Cinnamon Buttercream Icing:
- 1 cup butter (soften it)
- 1 pinch salt
- 1/3 cup brown sugar
- 1/2 cinnamon ( or more)
- 3 cups icing sugar
- 3 tbsp cream
Combine butter, brown sugar, salt and cinnamon and mix until well combined.
Add icing sugar (1/2 cup at a time). Slowly add cream. Mix until smooth.
Wait until the cuppies are cooled and then you can top with the buttercream icing ( I added pink food colouring to give the cuppies a valentine’s look).
Serve with a cold Mason jar of milk and enjoy!