I figured because of the healthiness of the butternut squash in these cupcakes it's probably ok to overload them with yummy cream cheese frosting om nom nom nommm. I adapted my recipe from Tooth Fairy Recipes. They taste like little mini carrot cakes and are a great way to enjoy eating veg. If you're struggling to know how exactly to react when you try this cake, refer to 0.45 of this video.
Here's what you need for the basic cakes:
- 230g butternut squash
- 2 free range eggs
- 100g unsalted butter, melted
- 50g natural caster sugar
- 50g brown sugar
- 80g honey
- 100g self raising flour
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Orange zest (optional)
- Preheat the oven to 200c (gas mark 6)
- Peel the squash and cut it into chunks and place in a microwaveable bowl with boiling water. If you life your cakes a little bit more textured like carrot cake then zest a bit of the skin into the bowl too. Cook in the microwave on high power for 10 mins. Drain the excess water and mash up the squash as finely as possible.
- Whisk the eggs and then mix them with the sugar, honey and butter.
- In a separate mixing bowl, mix the flour with baking powder, baking soda, ginger, cinnamon and nutmeg (and orange zest if using it). Add the egg mixture and the butternut squash and mix together thoroughly.
- Place some cupcake liners on a cupcake tray. Fill with the mixture and bake for 20 mins (possibly less in fan ovens).
- For the frosting mix the unsalted butter with the icing sugar until even and then add the cream cheese.
- Wait until the cupcakes are cool to add the icing you duh brain. Add a candied orange on top if desired.