for 12 pieces

Cupcake mixture

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

Cupcakes

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

Topping

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

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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