For my recipe, I just looked it up on the net and tinkered it a little. It was supposedly Squash with salted caramel toppings, however, my resources were scares, so I made some revision to the recipe.
Prep time: 30 mins max
Cooking time:15-20 mins
Serving size: Made up to 24 cupcakes.
Recipe:
Recipe:
Ingredients for cupcake:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon iodized salt
2 teaspoons baking powder
1 teaspoon pumpkin pie spice (I only used cinnamon powder)
1 1/2 cups granulated sugar (brown sugar, moscuvado to be exact)
1/2 cup (1 stick) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup pureed pumpkin
How to bake (this was the recipe I copied)
- Preheat oven to 350 degrees. Spray a cupcake tin with non-stick spray (But I only sprinkled flour on my "rubber" like container)
- Combine flour, baking soda, salt, baking powder and pumpkin pie spice together in a bowl.
- In the bowl of a stand mixer with the paddle attached, beat granulated sugar and butter together until fluffy. Beat in eggs one at a time. Scraping down the sides of the pan after adding each egg. Slowly beat in the dry ingredients. Fold in the pumpkin puree.
- Fill in each cupcake mold 2/3 of the way full. Bake in preheated oven 15 -20 minutes or until a toothpick inserted comes out clean. Remove cupcakes from oven. Allow to cool for several minutes in cupcake tin, then transfer to a parchment paper lined cooling rack. Cool completely.
Tip:
This is how the batter looked before I placed it inside the oven, I add a little water in the tin container, to add a little moisture to my cupcake.
The texture became "Puto" like, so I removed the water on the next batch and it was like the real deal.
Then this is how it looked like on top view, not burnt or under cooked. It was just right. If you can see the whole on the right side cupcake, it has toothpick whole on it. My oven timer was kind of broke so I have to time it myself and check on the cupcake from time to time
The cupcake alone taste great. The squash was sweet that it does not taste odd. However, i think next time I should be using grated squash compared to puree. The cupcake was heavy. 1-2 cupcake would make you feel full already.
This is how the batter looked before I placed it inside the oven, I add a little water in the tin container, to add a little moisture to my cupcake.
The texture became "Puto" like, so I removed the water on the next batch and it was like the real deal.
Then this is how it looked like on top view, not burnt or under cooked. It was just right. If you can see the whole on the right side cupcake, it has toothpick whole on it. My oven timer was kind of broke so I have to time it myself and check on the cupcake from time to time
The cupcake alone taste great. The squash was sweet that it does not taste odd. However, i think next time I should be using grated squash compared to puree. The cupcake was heavy. 1-2 cupcake would make you feel full already.
Then for my frosting, I used yema.
Ingredients of Yema:
3-4 egg yolks
1 can condensed milk
pinch of salt
About 1/4 of 100g unsalted butter stick (optional)
How to cook:
On a deep pan, melt the butter then mix condensed milk and egg yolk. Stir the mixture and add salt. Kepp stirring till it looks creamy, you can add flour to make the consistency of the yema thick but on this recipe, I opted to.
All in all, the verdict of those who tasted it was a thumbs up. They were just suggesting to maybe cut down on the squash cause it was a little heave on the tummy.
Squash Cupcake is love...
Squash Cupcake is comfort...
Squash Cupcake is NOMNOMNOM;NOM!!!
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