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12
3h 0 min
Butternut Squash Cup Cakes
Muffins
Icing
Method
- 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.
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.
- Cooking and baking
Unit Sizes: 250g
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
