Butternut Squash Cup Cakes
These muffins use butternut squash for a bold colour and light texture, and with an icing that’s lightened with cream cheese and spiked with maple syrup, you’ll be sneaking in a second before you know it. These muffins use butternut squash for a bold colour and light texture, and with an icing that’s lightened with cream cheese and spiked with maple syrup, you’ll be sneaking in a second before you know it.
200g butternut squash flesh, roughly chopped
2 free-range eggs
175g plain flour
175g soft brown sugar
1½ tsp baking powder
zest 1 orange
1 tsp vanilla essence
85ml canola oil
½ tsp salt
12-hole muffin tray with cases
100g Anchor Unsalted Butter, at room temperature
500g Anchor Cream Cheese, at room temperature
1 cup icing sugar
3 tsp maple syrup
orange zest to garnish top of muffins
- Icing: Place the butter and cream cheese in a large bowl. Use an electric mixer to beat until well combined.
- Add ½ cup of the icing sugar and mix to combine. Add the other half and mix again until all the icing sugar is incorporated.
- Add the maple syrup and mix well.
- Refrigerate the icing for 1-2 hours. (This will make it easier to spread onto the muffins.)
- Muffins: Preheat the oven to 180°C fan bake.
- Blitz the butternut squash in a food processor for 30-40 seconds until finely chopped. Add all the remaining ingredients and mix until just combined, scraping down the bowl if necessary.
- Spoon the mixture evenly into the 12 muffin cases and bake for 25-30 minutes until they have risen and turned golden brown. Test with a wooden skewer – if it comes out clean they are cooked.
- Remove the muffins from the tray and allow to cool in their cases.
- To finish: Place the chilled icing in a piping bag and decorate each muffin. If you don’t have a piping bag you can easily dollop some icing onto each muffin, smooth with a knife. Garnish with orange zest.