4 years ago1,000+ Views
Acorn squash spice cupcakes are good, but the orange sage buttercream icing is what puts them over the top! Makes 18 cupcakes Ingredients: 1 1/2 cups whole wheat pastry flour 1 cup all-purpose flour 1 cup organic cane sugar 2 tsp baking powder 2 tsp good cinnamon 1/2 tsp fresh grated nutmeg 1/4 tsp ground sage 1/4 tsp fine sea salt 2 large eggs, lightly beaten 1 cup skim milk 1/2 cup canola oil 1 cup acorn squash puree toasted acorn squash seeds Direction: Preheat oven to 375 degrees and line muffin tins with cupcake liners. To make the acorn squash puree; cut 1 squash in half, scoop out the seeds, place in a microwave safe container with a bit of water, cover and cook until soft. Let cool, then scoop the cooked squash into the food processor and puree until smooth. This can be done a day in advance. Place all the dry ingredients in a large bowl, and lightly whisk to combine. In another bowl, add the egg, milk and oil, whisking to combine. Add the wet ingredients to the dry ingredients and stir until just combined, do not over mix. Then add the squash puree, again stirring to combine. Fill liners about 2/3 full. Place the cupcakes in a preheated oven and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack. While the cupcakes are cooling you can toast the seeds and make the icing. Place the cleaned, dry seeds on a pan and lightly spray them with olive oil. Toast at 375 degrees for about 8-10 minutes or until you just hear them pop, stirring at least once. When they are toasted, remove from the oven and immediately sprinkle with flaked sea salt. Set aside to cool completely. [For the Orange Sage Buttercream] 6 tbl softened butter 4 1/2 cups powdered sugar 1/4 cup plus 1 tbl orange juice zest of 1 orange 2 sage leaves, very finely chopped Place the butter in the bowl of the mixer and beat on high until light and fluffy. Add about half of the powdered sugar beat until incorporated, starting out a low speed, then increase slowly to high speed. Then add the other half and repeat the mixing process. In a small bowl combine the orange juice, zest and sage. Then add to the butter mixture, beating on high until fluffy. If too stiff, add a bit more oj.
The orange sage buttercream icing sounds delicious. And I wouldn't mind eating the salted acorn squash seeds alone. :)
I love the sound of the cake in this recipe. It will be sweet but not overwhelmingly so.
I'm this @AvocadoLove on this one!!
@AvocadoLove salted acorn squash seeds are great on their own, but I also like topping them on yogurt and frosting to balance off the sweet/sour.
Sage and squash in a cupcake? I have to try this!!