Amaretti & Butternut Cupcakes

I revamped, rewrote, and refined my very favorite of all time cupcake recipe. Enjoy!

-I think putting a cookie on top of a cupcake was one of the smartest things I ever did.-

Certain flavors are unexepectedly harmonious in ways you might never expect. Some people add curry powder to brownies, others add feta cheese to their watermelon, I combine hardy knots of winter squash with crispy amaretti.

Yet, this is not necessarily a new combination; in Italy and now in the United States it has become an increasingly popular filling for ravioli in the winter, and is often served with a nutty cream sauce. As strange as cookies in pasta sounds the flavor is spontaneous and endearing to the senses. So, when a flavor combination is this delightful, how can I not make it into a cupcake?

Crispy amaretti are hunted game in this household, their airy bodies musky with the scent of almonds make them a favorite prey for the cookie hungry. Come autumn it's also common to see my squash bowl out, an old wire basket I once picked up at an antique store that holds the obtuse produce throughout the chilly months until I end up carving, baking, pureeing and dicing them into manageable portions for whatever recipe.

Taking these two strong flavors and combining them is a task any adventurous baker should try. Two flavors that are like fall winds mixing and swirling into each other becoming one unified force with more body, more spirit than when they were apart.

Even if it's not this recipe, grind some amaretti cookies into dust and add them to pumpkin pie or bread. Go on. You'll see, I'm right. Then you'll come and thank me and want to try this cupcake recipe even more.


Amaretti Butternut Squash Cupcakes
Makes about 24 cupcakes / 350 F oven

I decided to revisit my first ever original cupcake, Butternut Squash with Sage Frosting and Allspice, and use the same base with a few little alterations. I ground up a few of the cookies into the batter in lieu of actually using almond extract in fear it would overtake the squash. The cake is fantastic.

1 large butternut squash (for 2 cups of puree)
4 large eggs, lightly beaten, room temperature
1 cup of butter, room temperature
1 cup of granulated sugar
1 cup of brown sugar
pinch of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
2 cups of flour
1/3 cup of finely ground amaretti cookies

What You'll Do...
1. Quarter and seed the squash. Place in a dish with 1/4 cup of water and bake for 40 minutes at 350 degrees. Let cool, scoop out (no skins!) then puree in a food processor or blender.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and crushed amaretti cookies. Set aside.

3. In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.

4. Divide batter evenly among liners, filling each about halfway. Bake at 350 F 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. Transfer to a wire rack to let cool.

5) Frost with buttercream and top with an amaretti cookie.

Vanilla Buttercream
What You'll Need...
1 cup butter, room temperature
4 cups of powdered sugar
1/4 cup of milk
1 teaspoon vanilla extract

What You'll Do...
1. Cream the butter until soft.

2. Add the sugar and then the milk and extract. Cream till soft. Spread on cool cupcakes.

Adaptation
This recipe also makes for a great layer cake. Just use cake pans and increase the time to 35-40 minutes.

If you don't want to use butternut puree', 2 cups of pumpkin puree' from a can also tastes great!

Butternut Squash Cupcakes with Sage Frosting and Allspice

(The very first cupcake on this site, from the cupcake archives.)

I've been feeling relatively convivial about my cooking the past few days, and decided to take a very laissez faire approach and let whatever was in my kitchen inspire me. I had been playing with the idea of creating my own cupcake after trying a few of Cheryl's. What jumped out was a classic yet contemporary combo of flavors. While you might think butternut squash would taste odd as a cake, pumpkin as a flavor has been becoming increasingly popular in baked goods. This was a slight deviation from that popularity and was very tasty one at that. A perfect autumn treat, one that was actually inspired a soup I had a week ago!

I do wish that the sage flavor had come out a bit more pronounced, but it seems the subtlety was just right according to everyone else. The slight sprinkling of allspice gives it that extra little layer of flavor.

In the future I might use a buttercream frosting as opposed to a cream cheese frosting to cut out some of the tangy flavor, and sprinkle on some rubbed sage for visual appeal and reinforce the sage flavor.

Overall, I was very happy and proud of my first, original cupcake creation. These are dedicated to Rob for his never ending patience with me, and Cheryl for her shibbiness and cupcake inspirations. If any of you out there try it, please send me feedback and let me know how it goes!

Butternut Squash Cupcakes
Makes about 24 cupcakes
(Adapted from MarthaStewart.com)

What You'll Need...
1 large butternut squash (for 2 cups of puree)
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

What You'll Do...
1) Quarter and seed the squash. Place in a dish with 1/4 cup of water and bake for 40 minutes at 350 degrees. Let cool, scoop out (no skins!) then puree in a food processor or blender.

2) In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.

3) In a large bowl, whisk together sugars, eggs, and butter. Add dry ingredients and whisk until smooth. Whisk in butternut puree.

4) 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. Transfer to a wire rack to let cool.

Sage Cream Cheese Frosting
(This makes a lot; freeze the rest and use it for bagels or fruit. Throw in the fridge to thaw when ready for use.)

What You'll Need...
1 bunch of sage
3 tablespoons of water
3 tablespoons of granulated sugar
12 ounces of cream cheese
1/2 cup of butter
3 cups powdered sugar

What You'll Do...
1. Bring cheese and butter to room temperature.

2. Heat sugar and water in a small pan under medium heat, stirring until sugar is dissolved.

3. Chop up the sage 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.

4. Sift powdered sugar into a bowl or onto parchment.

5. Beat butter and cheese at medium speed until creamy.

6. Add half of the sugar and the sage syrup. Beat until combined.

7. Gradually add remaining sugar. Spread onto cupcakes and sprinkle on allspice if desired.

Acorn Squash Cupcakes with Currants, Salted Buttercream and Toasted Pecans

I must confess, I detest acorn squash. It is the vilest of the squashes, if not the nefarious mastermind behind the fearful youth populous at large who, night after night, are assaulted by plates of the stuff. Of course, my opinions may be prejudice, but I have my reasons for hating many of the squashes out there.

But acorn squash, for some reason you have plagued me, haunted me, most of all.

I have tried you baked, pureed, fried, candied and every which way but up. Yet year after year, when I try to overcome my misconceptions and low opinions, My Judgment, you seem to come up awful all the same. I hate acorn squash.

This year though... this year we made a treaty of sorts. A white flag was raised, and a hush came over the kitchen. The guns went silent, only to be replaced by the roar of a mixer.

Apparently acorn squash and I can have a settling of arms when it comes to cake. When complimented by seasonal spices, fruity-tart black currants, and toasted, yet cloyingly bitter-sweet pecans, acorn squash can actually be quite charming. The buttercream actually uses salted butter, as that extra bit of salt gave a nice contrast to all the sweet. A perfect treat for fall!

Maybe it's time to overcome your fears, or if you already have a blissful relationship with the nubile winter gourd, dress it up a bit different this year before your cupcake night on the town with friends.

Acorn Squash Cupcakes
20 cupcakes / 350 F oven
Recipe adapted from Cupcake Bakeshop

What You'll Need...
3 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
pinch teaspoon of kosher salt
2 teaspoons cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
pinch of ginger
2 1/4 cups sugar
1 cup of vegetable oil
3 eggs
2 teaspoons of vanilla extract
3 1/2 cups shredded fresh acorn squash
2/3 cup of black (or red) currants

What You'll Do...
1) Cut open a large acorn squash, take out the seeds and strings, then chop into pieces and grate the flesh. If you have a food processor, this will be much easier.

2) Sift together the flour, salt, baking powder, baking soda, and spices. In another bowl whisk together the sugar, eggs, oil, and vanilla extract.

3) Add the wet ingredients to the dry, about a fourth at a time, and stir to combine. The mixture will be very thick, slightly crumbly, and will possibly break your radius like a twig. Add the squash and the currants and mix to combine.

4) Scoop into cupcake papers, about 2/3 full. Bake f0r 20-25 minutes at 350 F. Let cool for a minute then place on a wire rack to cool further. Frost when cooled.


Thick & Salted Vanilla Buttercream & Toasted Pecans
What You'll Need...
1/2 cup salted butter, room temperature
2 cups of powdered sugar
1 teaspoon of vanilla extract
1 cup of chopped pecans

What You'll Do...
1) Cream the butter until soft.

2) Add the sugar and then the vanilla extract. Cream till soft. Spread on cooled cupcakes.

3) Toast the pecans in a dry pan over medium-low heat until fragrant. Let cool then crumble and press onto frosted cupcakes.

Naga Cupcakes (Pumpkin Curry Cupcakes with Chocolate Ganache & Coconut)

These cupcakes were inspired by the Vosges Chocolates Naga chocolate bar. After trying it, I was inspired to try and make a cupcake version. This one really hit the mark. I decided to utilize a pumpkin cake, because damn, I lurvs me some pumpkin curry. It seriously rocks my socks.

The cake itself is just sweet enough to and makes for a shibby dessert. But after you bite into it, a moment later the spice hits, and intrigues you enough to take another. The curry warms your mouth and creates an exotic and slightly spicy cupcake. The chocolate ganache adds some extra sweetness and another layer of flavor, enforcing the Indian theme that defines this cupcake. The coconut helps cool down the spice and a bit and adds a slightly fruity taste to it all.

I used half semisweet chocolate and half milk chocolate since that is what I had. I think a semisweet and bittersweet mix would have been great too. It's really all a matter of taste. Spice wise, make sure you keep tasting as you go and adjust to fit your style. I know I added a little extra black pepper and whatnot to meet my taste. I also picked up a cheap little pastry bag as well! I wish I had a few more choices for tips, but ah well. At least I'm finally getting some practice in with one of these things.

Sweet, spicy, and bold is the Naga cupcake. It's good karma all around.

Naga Cupcakes
Heavily adapted from Martha Stewart.com
Makes about 24 cupcakes / 350 Degree Cupcakes

What You'll Need...
2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 1/2 teaspoons of curry powder
pinch of cayanne
1/2 cup of packed borwn sugar
1 1/2 cups of granulated sugar
1 cup unsalted butter, melted and cool
4 large eggs, lightly beaten
15 ounces pumpkin puree

What You'll Do...
1) Preheat over to 350 degrees F.

2) Whisk together the flour, baking powder, soda, salt, and spices. Set aside.

3) Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.

4) Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.

NOTE: Curry powder consists of nutmeg, coriander, cayenne, black pepper, tumeric, cloves, and ginger So you can make your own. The spice in this cake is all really to taste; I added a bit more nutmeg, tumeric, black pepper, and cayenne to fit my particular taste since I really wanted a more pronounced spice and heat.

Chocolate Ganache
Adapted from Cupcake Bakeshop

What You'll Need...
14 ounces of chocolate (use your discretion and taste as to what kind)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla
unsweetend coconut

What You'll Do...
1) Chop chocolates and transfer into a heat proof bowl.

2) Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3) Let sit for 1 minute then stir until combined.

4) Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.

5) Whisk together sugar, salt, milk, and vanilla in another bowl until combined.

6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.

7) Let sit at room temperature until thickened. (I popped it in the freezer with a towel over it since it was late. Don't worry if it looks too runny.)

8) Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes and sprinkle on coconut.

NOTE: This makes a LOT of ganache. If you have any fresh fruit of waffles around, then you know what to do with the rest.