It takes just one rainy day and I start to get that craving for winter squash. This time I cooked an acorn squash and used it to bake these cute little mini cupcakes for a treat!
When baking with coconut flour, you always need something somewhat liquidy to balance it out. Acorn squash is actually perfect for this and it doesn’t have a strong flavor, allowing the chocolate to come through.
Once you have the squash cooked (find out here the easiest method for cooking any winter squash), you can whip these up in no time at all!
Winter Squash Comes in All Sizes and Shapes
There are so many varieties of winter squash and they are all fantastic! If you are on the GAPS diet, you know that winter squash is the starchiest item on your food list. It is filling, satisfying and if you are like me, it becomes a staple in your home.
I always have winter squash around, ready for service, by itself, or for baking. It makes for a fine carrier for pure cacao powder and thus for some GAPS and Paleo friendly treats (GAPS only when you are ready).
- 2 cups cooked acorn, kabocha or butternut squash
- 4 Tbsp ghee or butter, melted (how to make ghee) (Where to buy ghee) or coconut oil
- 4 eggs
- 4 Tbsp honey (where to buy)
- 1/2 tsp stevia (optional)
- 1 tsp vanilla
- 1/4 cup cacao powder
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp salt (where to buy salt and spices)
- In a food processor add the squash, ghee, eggs, honey, vanilla, stevia and thoroughly puree
- Add the cacao, coconut flour, baking soda and salt and mix
- The batter should be spoonable
- Pour into a large bowl
- Place 1 tsp of batter in each muffin paper filling each about 3/4 full
- Bake at 325 degrees F for 25 minutes or until slightly browned on top and a toothpick comes out clean
- Cool on a rack
- Mini muffin pans (where to buy)
- Mini muffin parchment paper (where to buy)
- Food processor (where to buy)
When the cupcakes have cooled, use either one of the following recipes for frosting. You can apply with a small spoon, or use a cake decorator kit.