I haven’t quite reached peak Butternut squash consumption.
Since I am trying to explore more of the awesome range of recipes from Vegan Cupcakes Take over the World, today on my last Mofo Day, I made Pumpkin Chocolate Chip Cupcakes.
I know what you’re thinking; my post says ‘Butternut Squash’, very observant. Yes I swapped the tinned pumpkin up for fresh roasted, Mmm!
I also made another swap, to make these Gluten Free Cupcakes by using Dove Farms Flour.
I made the accompanying Cinnamon icing to top the cake. The book suggests going 'Pollock style' on the icing, I took this way to literally...who wants to clean my kitchen?
I do love this cakes, so much sugar, might not be good to eat them before bed though.
Next time I would use less chocolate chips.
They are nothing like the Carrot Cupcakes, I would like to experiment with a bit more spice and try these without chocolate chips too.
I will be doing a farewell to Mofo, the highlights and favourite new bloggers. Looking forward to spending this next year thinking of themes for next October!