Butternut Squash Cupcakes

An adaptation of an old Marthsa stweart recipe

Ingredients

for 2 cups of pureed butternut squash
4 large eggs, lightly beaten
1 cup softened butter
1 cup granulated sugar
1 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 cups of flour


CREAM CHEESE AND SAGE FROSTING

1 bunch of sage
3 tablespoons of water
3 tablespoons of granulated sugar
12 ounces of cream cheese (room temperature)
1/2 cup of butter(room temperature)
3 cups powdered sugar


Method


In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside. In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.
Divide batter evenly among liners, filling each about halfway. Bake at 350 until tops spring back when touched, and a toothpick inserted in the center comes out clean, about 18-22 minutes. Rotate pans once if needed.



Heat sugar and water in a small pan under medium heat, stir until the sugar is dissolved. Chop up the fennel and add to the sugar and let boil over medium-low heat for 3 to 5 minutes or until the mixture is syrupy. Set aside to cool.

Sift powdered sugar into a bowl then beat butter and cheese at medium speed until creamy.Add half of the sugar and the sage syrup. Beat until combined.Gradually add remaining sugar. Spread thickly onto the cupcakes


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