When I think about baking with squash, I automatically think about all the warm comforting flavors of the fall: cinnamon, apple, nutmeg, ginger. When first contemplating this month's cupcake hero challenge, squash, these were the thoughts that automatically came to me.
A quick perusal through the Flavor Bible, and a squash summit with J, helped me expand my horizons about squash-y sweets. The results are here in these curried cupcakes.
We started with a combinations of squashes: Butternut, Pumpkin, and Delicata (my favorite because it sounds like my last name). We roasted them in a hot hot oven, scooped out the flesh and pureed it in a food processor.
Curried Squash Cupcakes
1 stick unsalted butter, at room temp
1 c. firmly packed dark brown sugar
1/3 c. granulated sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
2 1/2 tsp madras curry powder
1/2 tsp. salt
1/2 c. coconut milk
1 1/4 c. squash puree
1 tsp. vanilla extract
Preheat your oven to 350 degrees. Insert cupcake liners into your muffin or cupcake pan.
In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy (about 3-5 minutes). Add the eggs to the creamed mixture only one at a time. Mix well after each egg. Beat well.
In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon, curry and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix until completely integrated.
Add the squash puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.
Curry Cream Cheese Frosting
1 stick of unsalted butter
8 oz cream cheese
1 cup powdered sugar (adjust if you like sweeter)
1.5 Tbs curry powder (adjust if you like spicier)
beat butter and cream cheese together, add sugar and curry. blend until smooth. Frost cupcakes