Butternut Squash Cupcakes with Matcha Ganache
Made with whole grain flour and maple syrup
Everyone loves cupcakes. The ganache is also good on a chocolate cake.
Butternut Squash Cupcakes
Preheat oven to 350˚. Put cupcake papers into a muffin tin.
1 1/4 cup whole grain flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon celtic sea salt
2 eggs, lightly beaten
- 1/2 cup maple syrup
- 1/2 cup melted clarified butter
- 1 cup squash puree
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt. In a separate, smaller bowl, mix the eggs, maple syrup, clarified butter and squash purée. Add the wet ingredients to the dry, mixing until just blended.
Spoon the batter into the paper cups, dividing evenly, and bake for 20 minutes or until a toothpick inserted into one comes out clean.
Matcha Green Tea Ganache
3.5 oz best quality white chocolate, finely chopped (I use Green & Black’s)
- 1 cup cream
- 2 teaspoons Matcha powder
Start out by chilling the mixing bowl and the beaters.
Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely.
Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter.