Butternut squash cupcakes


Total time: 55m
Preparation Time: 30m

Servings
For 12 piece


Nutritional Information

Contains 297 Kcal, 6g Protein, 29g Carbohydrates, 18g Fat


Ingredients

  • Cupcake mixture
  • 125 g butter, soft
  • 125 g cane sugar
  • 1 tbsp birnel (pear syrup)
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 dl milk
  • 2 eggs
  • Cupcakes
  • 600 g squash (e.g. butternut), coarsely grated (yields approx. 300 g)
  • 1 tsp baking powder
  • 120 g white flour
  • 50 g ground almonds
  • Topping
  • 200 g cream cheese
  • 200 g chestnut puree
  • 30 g icing sugar
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased

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Instructions

  • Cupcake mixture

    Beat the butter, sugar, pear syrup, cinnamon and salt with the whisk on a hand mixer until light and creamy. Add the eggs one at a time, continue to whisk until the mixture becomes lighter in colour. Stir in the milk.
  • Cupcakes

    Mix the squash, flour, almonds and baking powder, stir into the mixture. Spoon the batter into the prepared muffin tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove the cupcakes from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • Topping

    Using the whisk on a hand mixer, combine the cream cheese, chestnut puree and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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