Are we going to have one of those sugar-free days today, my husband asked this morning. Don’t let the innocent tone deceive you. It translates to: you better make something sweet!
It turned out to be a good idea. Because I had leftover squash and carrots, I made cupcakes. In addition to cake-flour, I used potato-starch and wholegrain spelt in the batter. Potato-starch is excellent in cakes. It makes them light. Because I added more wet ingredients than usually, I thought wholegrain flour would bind and give structure to the batter. It did. The cupcakes were perfect: airy, buttery and moist. The recipe would make a beautiful cake, too. Because there are vegetable jam and spices – cinnamon, cloves, cardamom and ginger – it would be tasty even without a filling or frosting.
While the cupcakes were baking, I cooked down the rest of the grated carrots and squash into a thick paste with butter, milk, raw sugar and vanilla. It took about an hour and by the time the fudge was ready, the cupcakes had cooled down. I cut a circular cone out of the top of the cupcakes, filled them with the paste and placed the cones upside down back on the top. The cupcakes were so tasty by themselves that you can omit this step. As plain, they are good enough.
I forgot to write down the measurements for the frosting. Sorry! Once you know the ingredients, you’ll be able to improvise. If you want to make more representative cupcakes with a decent piping, make the frosting less wet than I did! For some reason, I like things to drip and drop, and look a bit messy. Aren’t we always attracted by the opposites?
The cupcakes don’t preserve well. They dry up quickly. It is better to eat them as soon as they are ready. It’s not a problem, is it?
A tip: You can make cupcake liners by cutting decorative paper cups into a proper size.