Mini Squash Cakes with Creme Frâiche

This intriguing recipe is sent to us by fellow blogger, Jenna Short– Mini Squash Cakes with Creme Frâiche.   The squash is sweetened up with vanilla, brown sugar and cinnamon; and we have an interesting guest ingredient–beer!  As Jenna puts it, “….this is more of a “Cuffin”… Say wha?  Mini squash cupcakes that you can ice and serve for dessert or prepare a basket of them for a brunch party! They’re delicious, nutritious and super easy to make!” – Jenna, shortbreadnyc.com

Mini Squash Cakes with Creme Frâiche
Yeilds 6

Ingredients:

• 2 cups 3/4-inch cubes squash
• 1 cup milk
• 1 tbs vanilla
• Pam spray
• 2/3 cup brown sugar
• 6 tablespoons olive oil
• 1/4 cup light beer
• 1 egg
• 3/4 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Combine squash and milk in heavy small saucepan, add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Drain squash. Place in processor and blend until smooth. Chill.

Preheat oven to 375°F. Spray six 3/4cup ramekins or muffin tin with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins or muffin tin.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Serve with whipped creme frâiche and raw sugar topping.

If you don’t have the time to prepare your sweet treats, Shortbreadnyc.com offers Jenna’s wonderful recipes such as Peanut Butter Jilly Times: A Dairy free Peanut Butter Frozen Bar Treat. Absolutely to Die for. Comes in a huge batch of over 2 dozen. They Freeze perfectly and taste best right out of the freezer! Dive in.