CUPCAKE SQUASH RECIPES
BUTTERNUT SQUASH CUPCAKES RECIPE - BETTYCROCKER.COM
Here's a great way to use some leftover squash—sneak it into these moist and delicious cupcakes, and your family will never know the difference!
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 50 minutes
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.
Nutrition Facts : Calories 370 , CarbohydrateContent 54 g, CholesterolContent 60 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Cupcake, SodiumContent 230 mg, SugarContent 42 g, TransFatContent 1/2 g
SQUASH CAKE RECIPE - FOOD.COM
Make and share this Squash Cake recipe from Food.com.
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- At low speed, beat the squash, eggs, sugar and oil.
- In another bowl, beat flour, cinnamon, salt, baking soda and baking powder.
- Gradually mix together.
- When mixed, add raisins and walnuts.
- Put in tube pan.
- Bake at 350°F degrees for 1 hour.
Nutrition Facts : Calories 836.2, FatContent 48.8, SaturatedFatContent 6.6, CholesterolContent 105.8, SodiumContent 734.8, CarbohydrateContent 93.8, FiberContent 3, SugarContent 53.4, ProteinContent 10.1
More about "cupcake squash recipes"
SUMMER SQUASH POUND CAKE RECIPE: HOW TO MAKE IT
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. —Lisa Brockwell, Necedah, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 310 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 310 calories per serving
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
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BUTTERNUT SQUASH CAKE RECIPE - BETTYCROCKER.COM
Similar in flavor and texture to pumpkin, butternut squash works well in this moist cake, studded with nuts.
From bettycrocker.com
Reviews 4
Total Time 2 hours 0 minutes
Calories 530 per serving
From bettycrocker.com
Reviews 4
Total Time 2 hours 0 minutes
Calories 530 per serving
- In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.
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YELLOW SQUASH BUNDT CAKE RECIPE | SOUTHERN LIVING | MYRECIPES
Yellow squash is a favorite summertime vegetable in the South. We love it baked into buttery, cheesy squash casseroles or featured in a cornbread panzanella summer salad. Have you considered showcasing this prolific vegetable on your dessert table? This Yellow Squash Bundt Cake is a delicious way to use some of your prolific squash harvest and is guaranteed to change the minds of even the staunchest squash-detractors. Bright yellow squash boosts the golden hue of this lemony cake, helping to create a tender and moist texture. Both straightneck and crookneck squash will work in this recipe, but the straightneck kind is easier to grate. This Bundt cake is a perfect choice for a weekend brunch or weeknight dessert. Remember to let the cake cool in the pan for 10 minutes before inverting to reduce the risk of breaking. Try baking the recipe in cupcake or mini-Bundt tins, then freeze them for individual treats. For a colorful twist, use grated zucchini instead of yellow squash, or a combination of the two.
From myrecipes.com
Total Time 2 hours 20 minutes
From myrecipes.com
Total Time 2 hours 20 minutes
- Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.
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Aug 06, 2016 · Cupcake Squash Recipe With it’s large, trailing plant yields dozens of round, green squash this is a recipe that can be served at the next dinner party. The veggie is a sweet flavor with zucchini’s soft skin.
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RECIPE: STUFFED CUPCAKE SQUASH
Aug 26, 2013 · Activate your inner gourmet! Stuff Cupcake squash with sweet, savory flavor. Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of a zucchini and the delicate, sweet flavor of a patty-pan squash. Here's a creamy, flavorful and healthy stuffing recipe to enjoy your garden's harvest! 3 Cupcake squash, about 4 inches in ...
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CUPCAKE SQUASH INFORMATION, RECIPES AND FACTS
The Cupcake squash can be used interchangeably for zucchini squash in many recipes. Its unique round and squat shape makes it ideal for using as bowls in stuffed preparations by hollowing slightly and filling with meats, cheeses and grains. Cupcake squash can also be roasted, grilled, steamed, baked, sautéed or deep fried.
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From specialtyproduce.com
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BUTTERNUT SQUASH CUPCAKES - THE SPRUCE EATS
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FROM MESS HALL TO BISTRO: ROASTED CUPCAKE SQUASH AND ...
Aug 24, 2015 · Roasted Cupcake Squash and Brussels Sprouts. Preheat oven to 400 degrees. On a baking sheet, toss together brussels sprouts (cut in half, long ways), sliced squash, olive oil and salt. I used olive oil infused with Italian seasoning and garlic. Roast until veggies are tender, about 30-45 minutes, stirring around about half way through.
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From messhalltobistro.blogspot.com
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BURPEE CUPCAKE SUMMER SQUASH - YOUTUBE
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YELLOW SQUASH CUPCAKES WITH CHOCOLATE FROSTING RECIPE
Aug 30, 2018 · An extra moist yellow cupcake made with summer squash and frosted with a chocolate cream cheese frosting. Note: Use the large holes of the box grater to grate the squash. To melt chocolate, place in medium bowl and microwave until smooth and glossy, 1 to 2 minutes, stopping to stir chocolate every 20 seconds.
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From seriouseats.com
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BURPEE CUPCAKE SUMMER SQUASH - YOUTUBE
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SQUASH, SUMMER, CUPCAKE HYBRID - BURPEE
Squash, Summer, Cupcake Hybrid. Write a review. Shaped like a cupcake with sweet flavor and soft skin. $7.95. In stock. SKU. prod022619. Shaped like a cupcake, delectable oblate 2-5” fruits parts perfectly calibrated flavor: somewhat sweet, somewhat savory. Go-to squash for roasting, slicing, grilling, boiling, and stuffing, ‘Cupcake ...
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