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Squash and Clementine Cupcakes with Maple Swiss Meringue Buttercream
FOOD NOUVEAU21Ingredients
80Minutes
260Calories
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Ingredients
US|METRIC
18 SERVINGS
- 3/4 cup whole wheat flour
- 3/4 cup cake flour (see note)
- 1 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 2 eggs
- 3/4 cup brown sugar (packed)
- 1/2 cup vegetable oil (I use canola oil)
- 1/4 cup clementine juice (freshly squeezed, from about 2 clementines)
- 1 tsp. pure vanilla extract
- 3/4 cup butternut squash (grated, or pumpkin, slightly packed, about 3.5 oz [100 g])
- 1 clementine (peeled and finely diced)
- 2 clementines (about 1½ tbsp [22.5 ml])
- 2 large egg whites (room temperature)
- 1/4 tsp. cream of tartar
- 1 pinch salt
- 2 Tbsp. maple sugar (granulated)
- 2/3 cup maple syrup
- 1 cup unsalted butter (room temperature, see Make it Dairy Free tip, below)
- maple sugar (Coarse)
- clementine zest (Finely grated)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol50mg17% |
| Sodium100mg4% |
| Potassium140mg4% |
| Protein3g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber1g4% |
| Sugars16g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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