Cupcake Dilemma

Ok so you want cupcakes... and you want them fresh and beautiful! And defintly not mashed up... WELL PROBLEM SLOVED! Cupcakes in jars! It's brilliant! You can mail delicious loving cupcakes to people all over the world without the worry of flattened, smooshed, squashed and nasty cupcakes arriving to someones door! Best of all the jars even make the cupcakes last longer! We made a few different kind as we promised from our previous teaser post. The favorites were mint chocolate chip layered with a green mint buttercream and we did a red velvet jar cupcake layered with cream cheese frosting... YUHHMEE!! Theres a company called saint I believe that has come up with a clever way of mailing cupcakes too but are they healthy?? You can order them below and specify your flavor and allergy choice in the cart! I guess you could say... the flavors are ajar?? :D

GIVEAWAY! Were giving away a cute lunch box! Click here for the Mother's Day giveaway!

BUY ME! If you would like to send a dozen of this in the flavor of your choice click below!

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

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

Cakes/
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

Icing/
whip creme fraiche and brown sugar. Cover and chill overnight.

Cakes/
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!