Friday, March 12, 2010

Cupcake or Muffin? ORR CUFFIN?

Is a muffin a cupcake with no frosting? Or a cupcake a muffin WITH frosting? and if that's the case... I could have cupcakes for breakfast without the technicality of frosting... Even more so, if there's a vegetable in it can you eat it with dinner?

Introducing the most versatile "Cuffin"... Say wha? cupcake/muffin... Mini squash cupcakes that you can ice and serve for dessert or prepare a basket of the for a brunch party! They're delicious, nutritious and super easy to make! Let us know what you think... The delicious recipe is below!

Mini Squash "Cuffins"
Makes 1 Dozen (or more) mini cupcakes

2 cups creme fraiche
1/3 cup (packed) golden brown sugar

2 cups squash (I use fresh puree but it will still work with canned. Even canned pumpkin works)
1 cup soy milk
1 teaspoon vanilla
2/3 cup brown sugar, packed
6 tablespoons olive oil
1/4 cup beer
1 large egg
3/4 cup whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon salt

creme fraiche and brown sugar. Cover and chill overnight.

Combine squash and soy milk in heavy small saucepan. Add vanilla. Bring to simmer over medium heat. Place in processor and blend until smooth.

Preheat oven to 375°F. Spray a muffin pan with PAM spray. Place 1/2 cup squash puree in large bowl. Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared pan. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in tin. Turn out onto plates. Beat brown sugar and creme fraiche to firm peaks; spoon alongside cakes. Or dip n' flip... or nothing at all because they are still absolutely delicious plain!

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