Thursday, October 30, 2008
Cupcake Hero - Squash
It has certainly been a week of blog events! Today I am posting my October cupcake hero entry. The theme this month is squash – now in the States what we think of as butternut pumpkin is actually known as Butternut Squash, so I have used what we call pumpkin as the base of my cupcakes. In NZ a squash is like a watery, over sized zucchini! Which I don’t think would make very nice cupcakes.
As I have written before, I love pumpkin and I am partial to the sweet combination of chocolate and pumpkin. So, my cupcakes are butternut chocolate cupcakes with a butternut cheesecake filling. They are not the prettiest cupcakes I have ever made, but personally, I think that they are one of the yummiest. The cupcakes themselves are chocolate, but include grated pumpkin – a bit like a chocolate zucchini cake, but pumpkin chocolate. I based the recipe on an Annabel Langbein recipe. The cakes are deliciously moist and so easy – just put everything in your bowl and mix!
Next, I filled the cakes with a pumpkin baked cheesecake mixture. I based the recipe for this on one in the Whimsical Bakehouse small cakes book. I halved the recipe, retaining the full amount of spices and baked the topping in a small ceramic dish. I then scooped out the centres of the cupcakes and filled them with the creamy cheesecake filling. I wasn’t sure about the icing. I love great big swirls of icing, but I did think that the cakes might be rich enough with the cheesecake filling. So instead, I went for a simple ganache topping which I spread across the top of the cakes. I topped my cakes with little pumpkin shaped sprinkles.
I must say, I am delighted with these. They are a little different, but taste delicious!!! Thanks again to Laurie for running this fabulous event. See the other squash cupcakes here!
Chocolate and butternut cheesecake cupcakes
For the cheesecake:
180g softened cream cheese
¼ c brown sugar
1 tbsp flour
1 tbsp cream
¼ c mashed pumpkin
½ tsp cinnamon
¼ tsp ground ginger
1/8 tsp allspice
· Beat the cream cheese, then beat in the sugar, cream and flour. Mix in the pumpkin and spices and lastly the egg.
· Bake at 180c in a small dish (mine was about 15cm round) for 15-20 minutes until cooked, but still retaining a little wobble, then refrigerate
For the Cake:
1 c sugar
½ c milk
1 c grated pumpkin
1/3 c dutched cocoa
½ tsp each mixed spice and cinnamon
100g butter, softened
1 tsp vanilla
1 tbsp golden syrup
2 c self raising flour
½ c boiling hot strong coffee
· Either beat everything together in a bowl until smooth, or process in a food processor
· Spoon into cupcake cases (I got 15) and bake at 180c for 18-20 minutes
· Scoop a small lid out of each cooled cupcake and fill with a teaspoonful of pumpkin cheesecake
Top with the cake lids and then ice with chocolate ganache