Sunday, August 28, 2011
Homemaker Monday: Chocolate Squash Cupcakes! (Or Muffins?)
Okay, I'm throwing this up really quick, without doing the "YOURS" section of Homemaker Monday, because I just don't have time to do any better today.
So I was introduced to this recipe by the 22-year-old girl. The original poster actually calls it a brownie recipe, but to me, it is too cake-y to be considered so. Plus, maybe the one pictured above can't even be considered cake because I only sprinkled it with brown sugar, making it more of a muffin. I just don't know. Call them what you will, but when I passed the chocolate-frosted version around at the high school football game, calling them chocolate squash cupcakes, most people, especially the close-minded men around, shunned me. I eventually did talk them into trying some, however, and they always came running back for more. I promise you your kids nor husband will have any idea that this recipe is teaming with squash. Hope you enjoy! (Original recipe HERE.)
2 cups flour
1½ cups granulated sugar
1 tsp salt
1 tsp baking soda
½ cup cocoa powder
2 tbsp vanilla
½ cup oil
2 cups cooked spaghetti squash
1. Pre-heat oven to 350 F degree.
2. Combine dry ingredients in a bowl.
3. Add the wet ingredients to the dry ingredients and mix well.
4. Bake in a greased 9 × 13 inches pan at 350 degrees fahrenheit for 30 minutes or in a cupcake tin for 15 to 18 minutes.
5. When cooled, frost as desired.