Thursday, September 17, 2009

Spicy Squash Cupcakes

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I rarely buy yellow crookneck squash, except when I cook a medley of zucchini, yellow squash and carrots, which I did last week. I bought more than I needed however, and wouldn’t you know… The next day my friend Lilli stopped by and gave me even more from her CSA. Now I really had to figure out what to do with this bounty since I’m not crazy about the vegetable on its own.

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That’s when I saw this recipe for zucchini spice cupcakes on Erin’s Food Files. OK, so this wasn’t green zucchini like the recipe calls for, but how different could it be using yellow crookneck squash?  Not so different, I figured. Like the chocolate zucchini cake I posted a while back, the squash is there to lend its moisture (which it does), not its flavor (which it doesn’t). Unless you’re a bloodhound, you’d never know it contains squash.

The cupcakes are full of flavor from all those spices, as you can imagine, and cupcake-y too – not at all dense like a zucchini bread sometimes tends to be, but more like a cake. I could even see this baked in a 9 x 11 cake pan, or two smaller 8 x 8 square pans – one to eat now and one to freeze – if you can keep your husband’s or your kids mitts off them (oh heck, who am I kidding, I ate two before I even frosted them.)

Printable Recipe here

Spicy Squash Cupcakes

(or)

Zucchini Spice Cupcakes
from Martha Stewart Cupcakes
Yields: 24 cupcakes (I got 18 regular cupcakes)

3 cups all purpose flour (I used two cups all-purpose and 1 cup graham flour)

1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup vegetable oil (I used canola oil)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
3/4 teaspoon grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini (I used yellow crookneck squash grated in a food processor)
1 cup walnuts (about 3 ounces), toasted and coarsely chopped

1 cup raisins


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts and raisins.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.
To finish, use an offset spatula to spread cupcakes with frosting (or dust with confectioner’s sugar). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Cream Cheese Frosting

from Martha Stewart Cupcakes

(Reduce this by half and you’ll still have enough to frost the cupcakes)

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted
1/4 teaspoon pure vanilla extract
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using bring to room temperature, and beat on low speed until smooth again.

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11 comments:

Cathy said...

These cakes look very moist and delicious. I would never have thought to substitute yellow squash. And you can never go wrong with cream cheese frosting.

Antonietta said...

Linda, these look so light and fluffy. Can't wait to try them!
Great recipe and great pics!

Jen_from_NJ said...

What a great substitution! I hate to waste vegetables. Very creative and the cupcakes look really delicious. I don't blame you for eating them before icing - I wouldn't have resisted either!

Foodie with Little Thyme! said...

They looks very yummy and moist and the icing...well I could use a bowl of the icing!

zenchef said...

Oh my, those cupcakes are calling my name!
When they appeared on my screen i tried to take a bite. I lost 3 teeth. :-/

Bellini Valli said...

These are a wonderful way to use the overabundance of zucchini in our gardens right now......I just love all of these ideas.

Proud Italian Cook said...

I love zucchini in my cupcakes, but I can never stop squeezing out enough of that juice. I tried not squeezing it all out once, and they didn't turn out right. Maybe the yellow squash isn't as wet, you think?

Ciao Chow Linda said...

The yellow squash is not as wet as the green zucchini. I left it in a colander with a weight on it for 1/2 hour and no water came out.

Ciao Chow Linda said...
This comment has been removed by the author.
Peter @ italyMONDO! said...

My absolute favvvvvoooorite! :-D

Peabody said...

The best way to get your vegetables in...and with cream cheese frosting no doubt!