Acorn Squash Cupcakes with Currants, Salted Buttercream and Toasted Pecans

Ingredients

  • Servings: 20
  • 3 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch teaspoon of kosher salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of nutmeg
  • pinch of ginger
  • 2 1/4 cups sugar
  • 1 cup of vegetable oil
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 3 1/2 cups shredded fresh acorn squash
  • 2/3 cup of black (or red) currant

Description

I Must Confess, I Detest Acorn Squash. It Is The Vilest Of The Squashes, If Not The Nefarious Mastermind Behind The Fearful Youth Populous At Large Who, Night After Night, Are Assaulted By Plates Of T..

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