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An exclusive recipe to accompany the story found at http://TastingTable.com
Squash Cupcakes With
Matcha Buttercream
Printable recipe sponsor:
Recipe adapted from Alissa White
Makes 12 cupcakes
For the cupcakes:
• 1¼ cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon $eshly ground nutmeg
• ¼ teaspoon sea salt
• 2 large e&s, lightly beaten
• ½ cup pure maple syrup
• ½ cup melted butter
• 1 cup butternut squash puree (see note) or canned pumpkin
For the buttercream:
• 3.5 ounces white chocolate, finely chopped
• 1 cup heavy cream, divided
• 2 teaspoons matcha powder
• 1 tablespoon toasted pumpkin seeds (optional)
1. Make the cupcakes: Preheat oven to 350˚. Line a cupcake
pan with paper liners. In a large mixing bowl, whisk
together the flour, baking soda, cinnamon, nutmeg and sea
salt. In a separate bowl, beat the eggs with the maple
syrup, butter and squash purée. Fold the squash mixture
into the dry ingredients, mixing until just combined.
2. Divide the batter evenly among the muffin tins and bake
until a toothpick comes out clean, about 20 minutes. Let
cool completely on a wire rack.
3. Make the buttercream: Chill a mixing bowl and beaters
from an electric hand mixer for 5 minutes in the freezer.
Meanwhile, melt the white chocolate and ¼ cup of cream
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over low heat, stirring constantly to avoid burning the
chocolate. Remove from heat and let cool completely.
4. Place the remaining ¾ cup cream into the chilled mixing
bowl. Sift the matcha powder into the cream and whisk
until thoroughly blended. Beat on high speed until soft
peaks form. Add the cooled white chocolate mixture and
continue beating until medium-stiff peaks form, being
careful not to overwhip.
5. Spread the buttercream over the cupcakes and decorate
with the pumpkin seeds, if desired. Serve immediately, or
refrigerate for up to three days.
Note: To make squash puree, cut a butternut squash in half, scrape
out the seeds and roast at 350° until so*, about 40 minutes. Remove
the flesh with a spoon.
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