So I’ve started cleaning my store and am really shocked at the amt of ingredients I’ve stocked up, hoping someday I’ll make this n I’ll make that. Of course i realize I’m going to have to give away a lot of things as i cant cook it all 🙁 I’ve also been over eating as i don’t have the heart to give away so many things …. u can imagine what a pig i’ve turned into. To use up some of the things lying around – squashes n chocolate, i decided to make Chocolate Squash cupcakes . To add an ooh la la factor i made marzipan balls with a hint of lime and put them in the center of the cupcakes ( this also made me use up the almond powder n icing sugar ) . The cupcakes turned out extremely soft n not too sweet with just a hint of squash in every bite ( used a medium size grater). A little on the darker side, for those who don’t like it do dark can choose milk choc instead. The marzipan adds a element of surprise to the cupcake and adds that little sweetness which u need by the time u reach the center of the cake. Also the drizzle was a good decision. I wasn’t going to do it before but after consuming 2 cupcakes i thought it would be nice if i did.
All in all i made quite a few, lost the count as i cant remember how many i ate by the time i finished baking n taking shots. I planned on giving them all away. Started with sending 10 to my friends place, then another 5 to another family, 2 to someone who came over and thought about giving the rest to a few other people, but as time passed i had another cupcake and another , and love them sooo much that i’m having second thoughts about sharing them. Oh i just remembered they were 29 cupcakes. Odd but yes they were 29 after scraping the bowl clean.
For the Marzipan
- 175 gms caster sugar
- 250 gms ground almonds
- 175 gms icing sugar
- 1 egg yolk and 1 whole egg
- lemon zest and juice of one lime
Mix the dry ingredients in a bowl. In another bowl beat the eggs and zest and pour over the dry ingredients. Now pour the juice on top mixing continuously . Stop when it comes together as a dough or add more until it forms one. Make small balls and cover with cling film and set aside.
For the Icing
- 200 gms icing sugar
- 1-2 tbsps water
Pre-heat oven to 180 C. Lightly grease large muffin pans and line with muffin cups.
In a bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, squash and chopped chocolate .
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. With an ice cream scoop fill half the cases with the cake batter. Now place a marzipan ball in the center and top with rest of the batter. Put a few flakes of the top and bake
for 35 mins. Cool on a wire rack .Sift the icing sugar and mix in the water. It should be thick and not runny. Drizzle on top and let it dry. Ready to eat 🙂 Enjoy !!!