Dairy Free Butternut Delight

Butternut Cupcakes

Butternut is one of my favorite vegetables and I love how supermarkets are full of all sorts of pumpkins during Autumn. It’s is a very sweet type of pumpkin with a peel that turns soft when cooking. I love having it as a side for lunch or dinner; just chop it up, drizzle olive oil and herbs on it & roast it in the oven for half an hour. But butternut is also great for deserts! The following recipe is kind of like carrot cake; so if you’re a fan of that kind of sweet treats, this one might be right up your alley! I tweeted that this one was sugar free, but I totally forgot at that point that you really need the distinct brown sugar taste in this one to make it work (and how could I forget using 300 grams of brown sugar, anyway?). It is however still very much so dairy free!

Ingredients needed:
One medium sized butternut
275 grams of flour
1 tbsp of baking powder & half a tsp of baking soda
1 teaspoon of ground cinnamon, ground ginger & ground nutmeg
115 grams of softened butter
300 grams of brown sugar
2 eggs
1 generous cup of mashed cooked butternut

Cut the butternut in half, take out the pits and chop it up into small pieces. Be really careful here though, pumpkins are really tough to cut through and you really need to be confident when handling your knife. Now cook these in a generous amount of water for about half an hour - or until the peel has turned soft.

Combine all of the dry ingredients together in a bowl. In a separate, large bowl, mix the butter & the sugar until the mixture is creamy and well blended. Then, add the eggs and blend well.

Mash the pieces of cooked butternut and add them to the sugar/butter/egg mixture. Mix it well.

Now add your mix of dry ingredients to the big bowl, stirring well until everything has blended well. Line up your cupcake liners & fill them to about 3/4 with this cupcake mixture. Bake in a pre-heated oven at 190°C for about 20 minutes.

Butternut Cupcakes

If you want to, you can add some icing on top when the cakes have cooled. If you want to keep the cupcake dairy free, be sure not to use milk when making your glaze. You can use water as well. However these are really nice on their own as well, enjoy!

(based on this recipe)

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