Cathedral City Mature Butternut Squash and Chilli Cupcake…

Cathedral City Mature Butternut Squash and Chilli Cupcake…
Celebrity MasterChef winner Liz McClarnon has a savoury tooth, always declines dessert and chooses cheese over chocolate any day.

That’s why she’s teamed up with Cathedral City, the nation’s favourite for British Cheese Week (22nd to 30th September 2012) to create a revolutionary take on one of the nation’s most popular treats – the cupcake, using Cathedral City cheddar and other savoury ingredients.

Makes: 20 cupcakes

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

For the cupcakes:

  • 2 eggs
  • 175ml semi-skimmed milk
  • 250g mashed, roasted butternut squash
  • 125g Cathedral City Mature, grated
  • 3 chopped spring onions
  • 80g uncooked rolled oats
  • 125g whole wheat flour
  • 125g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. maple syrup



For the topping:

  • Chopped spring onions (the darker green part)
  • 50g crème fraiche
  • 50g soft cream cheese
  • Chilli flakes



Method:

  1. Preheat the oven to 190°C and line a cupcake tray with 12 paper cases.
  2. In a large mixing bowl combine the squash, milk and eggs.
  3. In a separate medium bowl, sift together the flours, baking powder and salt, making sure they are evenly rubbed through. 
  4. To this bowl, add the spring onions, Cathedral City Mature, oats and syrup and mix until evenly distributed. 
  5. Pour in the egg mixture and mix until it is just about combined.
  6. Fill the cupcake cases about 3/4 full with the mixture and bake for about 15-20 minutes or until they are a golden brown. 
  7. Remove from oven and allow to cool completely before adding the topping.



To make the topping:

  1. Mix the crème fraiche and the soft cheese together until smooth. 
  2. Pop this in the fridge for about 10 minutes to get it to a good piping consistency. 
  3. Using a piping bag with a star tip, pipe small 50p sized tops onto the cupcakes.
  4. Dress this with a couple of sprigs of chopped spring onion and a smattering of chilli flakes. 
  5. These will keep in an airtight tin for 24 hours.

Recipe and photo credit by- Cathedral City

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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8 Comments

  1. Winnie
    September 26, 2012 / 9:35 pm

    It looks wonderful and sounds super interesting.The combination of cheese, butternut-squash and maple-syrup is definitively unique and I'm curious!:)

    • Clairejustine
      September 28, 2012 / 7:22 pm

      Thanks for the comment Winnie 🙂

  2. Melting Moments Blog
    September 27, 2012 / 12:32 am

    An interesting mix of flavours. They look delish.

    • Clairejustine
      September 28, 2012 / 7:23 pm

      Thanks for stopping by 🙂

  3. Misfits Vintage
    September 27, 2012 / 4:58 am

    These look intriguing! I wonder if I could make them gluten free…Sarah xxx

    • Clairejustine
      September 28, 2012 / 7:23 pm

      whoo sounds great 🙂

  4. Nutritious Deliciousness
    September 27, 2012 / 12:43 pm

    omigosh! I am definitely going to try these, love savoury baking, esp. with cheese! And no sugar too, I always reduce it in my baking anyway. I do bake gluten free as well as non g/f so will be trying both.

    • Clairejustine
      September 28, 2012 / 7:24 pm

      Thanks for the comment 🙂

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