Butternut squash cupcakes

Butternut squash cupcakes

Total: 55 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 297 kcal
, Fat: 18 g
, Carbohydrate: 29 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cupcake mixture

125g butter, soft
125g cane sugar
1tbsp birnel (pear syrup)
1tsp cinnamon
1pinch salt
2 eggs
1dl milk

Cupcakes

600g squash (e.g. butternut), coarsely grated (yields approx. 300 g)
120g white flour
50g ground almonds
1tsp baking powder

Topping

200g cream cheese
200g chestnut puree
30g icing sugar
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased

How it's done

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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