Brown Butter, Butternut Squash Cupcakes

Brown Butter, Butternut Squash Cupcakes
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Category: desserts

Ingredients

Yields 12 cupcakes

Cupcake ingredients:
1 cup of uncooked butternut squash (that's about half of a medium-size squash), peeled and cut into 1/2-inch cubes
1 tsp. vegetable oil
6 Tablespoons (3oz) unsalted butter
1 cup (4 1/2 oz) all-purpose flour
3/4 tsp. baking Soda
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
3/4 cup granulated sugar
1/3 cup tightly packed, dark brown sugar
1 egg
2 1/2 Tablespoons half & half cream (or whole milk)

White Chocolate Frosting:
6 ounces of high quality white chocolate (white chocolate can be fussy when it's heated, but Ghirardelli's melts like a dream)
8 Tablespoons (that's 1 stick) of unsalted butter, softened to room temperature
1/4 tsp. salt
1 3/4 cups of confectioners' sugar
1/4 cup milk
1/4 tsp. pure almond extract

Preparation

Read full details on:
unegaminedanslacuisine.com

Comments
Added 4 years ago by:
Suesie Eejima Suesie Eejima
     135 recipes
5 people cheffed this recipe
Sharon GormanHeidi GustafsonHeidi Ben-AvielStephanie Brooks HawkinsSuesie Eejima
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