I had used up most of the Thanksgiving food in the earlier pie. But I still had almost 2 cups of butternut squash mash left so I decided to use it to bake some cupcakes. Remember....Waste NOT!
So I found an amazing sweet potato cake recipe online...tweaked it a little and substituted sweet potato with butternut squash.
Here's how it goes:
Ingredients (can make 20 medium size muffins):
1.5 cup white sugar (you can add more if you prefer it sweeter)
3/4 cup of corn oil
2 cup butternut squash mash (my mash had some butter/herb/chive/salt in it...so it's a tiny bit savory)
2 cup all-purpose flour
3 tsp baking powder
2 tsp baking soda
a pinch of salt (but if you like it more savory and there's no salt in your mash, then you might want to add 1/4 tsp)
2 tsp cinnamon powder
1/2 cup of beer (I used Sam Adams Boston Lager)
Preheat oven to 350F. Grease the muffin pan with some corn oil.
Use an electric mixer to blend the sugar and oil in a large mixing bowl.
Add in one egg at a time to blend.
Add in one cup of the butternut squash mash at a time to mix.
In another bowl, mix all the dry ingredients together i.e. flour, baking powder, baking soda, salt and cinnamon powder.
Add the dry ingredients one cup at a time into the large mixing bowl with the rest of the wet ingredients to blend. Alternating with the beer until everything just about come evenly together without overbeating the batter. The batter is quite gooey.
Spoon the batter into the muffin tray (leave some room for rising).
Bake for approx 22-25min or until an inserted toothpick comes out clean.
Oh....I can't tell you how yummy it is!!! It's sweet and savory at the same time. It's really light and fluffy....and has a tiny bit of the kueh texture. I'll definitely be making this over and over and over again from now on.So finally......my Thanksgiving food have all been eaten. And there's absolutely no wastage.