Chocolate and Butternut Squash cupcakes
My favourite game:
‘Courgette?’, ‘Beetroot?’, ‘Its a vegetable isn’t it?’
Asking people to guess the, sometimes very random, contents of my cake. Nobody guessed this one, but all enjoyed the cupcakes and were not unpleasantly surprised to find they contained butternut squash.
These cakes are about as virtuous as it gets, yet they taste of the lovely drops of chocolate that they are.
I made these in petit fours cases, without a miniature bun tin, which resulting in many of them coming out slightly splat shaped, I also iced them in a rush, so they’re not the prettiest of little cakes, but they do taste great and most importantly I had a very happy time with my butternut squash, making these then butternut squash soup. After having made butternut squash risotto a couple of times during the week I decided that it was time to branch out to other squash based items.
‘Chocolate Full Stops’
from Red Velvet and Chocolate Heartache.
I made 24 miniature cupcakes and 4 normal sized cupcakes.
150g peeled and cubed butternut squash
50g dark chocolate
60g caster sugar
40g plain flour
20g cocoa powder
2 tsp baking powder
Boil butternut squash for about 6 minutes, until cooked through, drain water off, then break chocolate up and add it to the squash, set aside.
Whisk eggs and sugar for 3 minutes until thick and fluffy. Fold in the flour, cocoa powder, baking powder and salt.
Purée the butternut squash and chocolate, whisk into egg and flour mixture.
Fill cake cases.
Bake small cakes for 8-10 minutes, large cakes for 10-15 minutes. Its a little difficult to tell when these are cooked, I think mine were a little overdone but they didn’t seem to particularly suffer for it.
To ice: mix together 100g icing sugar, 20g cocoa powder and 2tbsp of espresso coffee together.