Butternut Squash & Cinnamon Cupcakes
This cupcake recipe celebrates autumn, with warming cinnamon, sweet butternut squash and crunchy cinder toffee on the top. Butternut squash is a revelation as a vegetable to use in baking: it is sweet and juicy and keeps the cake moist but doesn’t have that slightly wholesome, vegetable flavour or texture you can get with courgette, carrot or beetroot.
For the cupcakes:
- 200g Butternut squash
- 240g Plain flour
- 280g Caster sugar
- 2 tsp Baking powder
- 2 tsp Ground cinnamon
- Pinch salt
- 1 tsp Nutmeg
- 80g Butter
- 120ml Milk
- 2 eggs
For the icing:
- 250g icing sugar
- 80g butter
- 2 tbsp creme fraiche
- Roughly 1tsp lemon juice
For the cinder toffee:
- 5 tbsp Granulated sugar
- 2 tbsp Golden sugar
- 1 tsp Bicarbonate of soda
Bake the butternut squash for 45 minutes in an oven at 180°C. Remove from oven and leave to cool.
In the meantime, mix together all the dry ingredients plus the butter in a mixer or with a hand blender. Gradually add the milk and the eggs and combine. It should be a wet mixture.
Mash up the butternut squash and add it by hand, mixing it in slowly to the cake mixture. Fill cupcake cases with the mixture to 2/3 full and bake at 170°C for 20-25 minutes.
Mix together all ingredients. Keep on mixing when they have combined for a further 5 minutes to add extra air and make it light and fluffy.
Prepare a tin with greaseproof paper before you start. Get a whisk out.
Melt together the sugar and syrup over a medium heat until it is all runny and golden in colour. Whisk in the bicarbonate of soda, watching as it bubbles up. Keep on whisking then pour it into your pre-prepared tray.
The toffee can easily set in the saucepan so you have to be quick and prepared. Leave the tray to set.
When the cakes are cool and the toffee has set, assemble. We smashed up the cinder toffee in a bag with a rolling pin and sprinkled it on the top.
Spicy chilli and butternut squash risotto
Moroccan butternut squash soup
Spiced Winter Squash Stew