Wednesday, July 9, 2008

Eat your veggies 2

This is the second recipe from Deceptively Delicious by Jessica Seinfield's book that I've tried for Braiden

This time we did the CHOCOLATE CHIP CUPCAKE (With PUMPKIN and SQUASH)
Cupcake Batter
Non stick cooking spray
1 cup canned pumpkin puree
1/2 cup yellow squash puree
1/2 cup firmly packed light or dark brown sugar
1/2 cup water
1/3 cup canola oil
1 teaspoon pure vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
FROSTING
1/4 cup trans fat free soft tub margarine spread
1 cup avocado puree
1 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup cornstarch
1. Pre heat oven to 350 F. Coat a 12 cup muffin tin  with cooking spray
2. Put the pumpkin and squash puree in a mixing bowl add brown sugar, water , oil & vanilla, beat well
3. Add the flour, baking soda, salt and chocolate chips, Mix. Divide the batter among the muffin cups. Bake for about 20 - 25 minutes. 
For the frosting In a medium saucepan melt margarine . Stir in avocado puree, sugar, cocoa and vanilla. Cook until smooth without lumps around 3 - 4minutes. Off the heat , gradually stir in the cornstarch.



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