Friday, November 4, 2011

Butternut Squash Cupcake

With the Fall season among us, I wanted to add another seasonal cupcake flavor for all our fans. After taking a short birthday vacation to the Bahamas back in September and tasting a Butternut squash soup with cinnamon and walnuts I knew exactly what our Fall flavor would be.

Behold our Butternut squash cupcake for November and December.

And here are the key ingredients: (though you can add as much or as little as you want to taste.)

1 1/2 cup of Butternut squash, cooked (add cinnamon sugar to the butternut squash for an added flavor)
2 teaspoons of Nutmeg
2 teaspoons of Allspice

You add that to your regular Vanilla cake recipe and bake. You can top with your favorite buttercream. We use our cinnamon buttercream.


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