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eve11The Market District Giant Eagle (the brand new GIGANTIC one) was out-- out, I say! of canned pumpkin tonight. So, this is called "omgwtf-lets-try-butternut-squash cupcakes"
2 butternut squashes
2 1/3 cup all-purpose flour
6 tbsp butter (actually I used SmartBlend, we'll see how that works out), melted
1 1/2 cup sugar
3 eggs
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/8 tsp garam masala
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
1 (8 ounce) package neufchatel cheese, softened
1/4 cup butter, softened (SmartBlend again, here)
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
orange zest from about 1/2 a large orange
1 tsp honey
chopped walnuts
Chop squashes in half lengthwise, spoon out the seeds. Bake face down on a cookie sheet at 400 degrees for about 45-50 minutes until they are very soft inside. spoon out insides, mash with a potato masher and get rid of excess water by letting the puree sit (or stirring it about a bit) in a strainer. Should make about 1 3/4 cup puree. Reduce oven heat to 350.
Beat eggs in a bowl. Mix in squash puree, melted butter, sugar, and vanilla and beat until mixed well. In small bowl, mix dry ingredients (flour, baking soda, baking powder, salt and spices). Sift into wet ingredients and mix together. Dollop into cupcake holders 3/4 full and bake at 350 until done in the middle (a toothpick comes out clear), approx 22 minutes.
To make frosting: beat cheese and butter together until creamy. Mix honey, vanilla and orange zest in a bowl until it's syrupy. Pour into cheese and butter mix and beat until mixed in. Sift in confectioner's sugar and continue to mix/beat until it is fluffy and creamy. store in fridge until needed.
The plan is to frost the cupcakes and sprinkle them with some chopped walnuts.
Verdict: Pretty good. 22 minutes is perfect cook time. Also I think the SmartBlend in the frosting makes it tough to ice the cupcakes since it's a bit oilier than just plain butter. I'm going to cool them off in the fridge before icing. other than that, not bad for a first try!
2 butternut squashes
2 1/3 cup all-purpose flour
6 tbsp butter (actually I used SmartBlend, we'll see how that works out), melted
1 1/2 cup sugar
3 eggs
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/8 tsp garam masala
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
1 (8 ounce) package neufchatel cheese, softened
1/4 cup butter, softened (SmartBlend again, here)
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
orange zest from about 1/2 a large orange
1 tsp honey
chopped walnuts
Chop squashes in half lengthwise, spoon out the seeds. Bake face down on a cookie sheet at 400 degrees for about 45-50 minutes until they are very soft inside. spoon out insides, mash with a potato masher and get rid of excess water by letting the puree sit (or stirring it about a bit) in a strainer. Should make about 1 3/4 cup puree. Reduce oven heat to 350.
Beat eggs in a bowl. Mix in squash puree, melted butter, sugar, and vanilla and beat until mixed well. In small bowl, mix dry ingredients (flour, baking soda, baking powder, salt and spices). Sift into wet ingredients and mix together. Dollop into cupcake holders 3/4 full and bake at 350 until done in the middle (a toothpick comes out clear), approx 22 minutes.
To make frosting: beat cheese and butter together until creamy. Mix honey, vanilla and orange zest in a bowl until it's syrupy. Pour into cheese and butter mix and beat until mixed in. Sift in confectioner's sugar and continue to mix/beat until it is fluffy and creamy. store in fridge until needed.
The plan is to frost the cupcakes and sprinkle them with some chopped walnuts.
Verdict: Pretty good. 22 minutes is perfect cook time. Also I think the SmartBlend in the frosting makes it tough to ice the cupcakes since it's a bit oilier than just plain butter. I'm going to cool them off in the fridge before icing. other than that, not bad for a first try!
