2 cups Better Batter All Purpose Baking Mix/All Purpose Flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground nutmeg
2 cups pureed Acorn squash
4 large eggs
1 1/4 c packed light brown sugar
1 tsp vanilla extract
¼ c milk
1 cup vegetable oil
1 cup butter, softened
1 tbl Orange Zest
4 cups sifted confectioners sugar
3-4 Tbl fresh orange juice
Place Better Batter All Purpose Baking Mix, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, in a large mixing bowl and whisk. Add the acorn squash, eggs, sugar, extract milk and vegetable oil and beat on medium speed for 2 minutes.
Scoop batter into 24 prepared and lined cupcake cups, filling each one about two-thirds full. Bake 20-25 minutes or until cake tester inserted in the center of a cupcake comes out clean. Allow to cool completely.
Icing: In bowl, In a medium bowl, butter until creamy. Beat in the orange zest and then gradually beat in the confectioners sugar. Add orange juice until consistency desired is reached. Store in refrigerator until use.
This is versatile. You can make a cake, mini, regular or large cupcakes. I also made muffin tops, or as I call these, cupcake tops.
I adapted this recipe from my own recipe.