Iron Cupcake: San Francisco - Ingredient: Squash

September's Iron Cupcake challenge was squash! WHAT, you might wonder were they thinking? But squash is a very common ingredient in baking, and in fact makes the texture super moist. Think zucchini breads or muffins, pumpkin pies and such.

September Challenge was held again at Leland Tea Co. on Sept. 28, 2009. This time around, there were 20 cupcake entries, and all of them were delicious. (Last time Pepper was the ingredient, which seemed to challenge some tastebuds, particularly with over 30 entries, we got a bit numb at times).

Here is my submission:

P3 - Pumpkin Pie Poppers

Crusted- bottom cupcake, with a layer of pumpkin pie cake, a layer of traditional homemade pumpkin pie filling, topped with a light whipped buttercream.

As always, lots of love goes into baking these cupcakes. Iron Cupcake SF is open to everyone, bakers and foodies, to bake, taste, and judge! Below is the Iron Cupcake site with the contest rules. The next Iron Cupcake challenge is... BEER! http://www.meetup.com/Iron-Cupcake-San-Francisco-Challenge/calendar/11615012/

More Photos of September Challenge, and name of submissions follows...

(Center) Butternut Squash & Pepper Cake

With Curry Cardamom Cream Cheese Frosting

Chocolate Cupcake with Pumpkin Cream Cheese Filling and Frosting

Kick-Oss Cupcakes

Pumpkin Cupcake with Butterscotch, maple, and cream cheese frosting

Cinnamon Zucchini

with Orange Cream Cheese Frosting

Pumpkin Spice Cupcake

with Butternut Squash Risotto "Pudding" Fill and Creme Fraiche Frosting

Pumpkin with Browned Butter Cupcake

with Cream Cheese Frosting

Roasted Butternut Squash

with Cinnamon Cream Cheese Frosting and Toasted Pecans

Pumpkin Chocolate Chip Cupcakes

Lemon Raspberry Zucchini Cupcake with Cream Cheese Frosting

Pumpkin Perfection

Pumpkin Spice with Cinnamon Cream Cheese Frosting

P3 - Pumpkin Pie Poppers

Crusted- bottom cupcake, with a layer of pumpkin pie cake, a layer of traditional homemade pumpkin pie filling, topped with a light whipped buttercream.

That is a full plate!

Will at Leland's Tea Co. helping to host the Iron Cupcake event.

The Iron Cupcake Team tallying the ballots.

Chelsea announcing the winners.

Our third place winner!

This month's first place winner... from Lake Tahoe!

Read more...

Cowgirl Creamery Fromage Blanc Frosting on Choco Cupcakes

Mmmm...Cowgirl Creamery cheese... Oh so good. And even better in fun mod designs.

Instead of regular store-bought Kraft cream cheese, I used Cowgirl Creamery's Fromage Blanc Cheese, which has a consistency resembling cream cheese (except it's a little more lumpy). The cheese is fresh, so it doesn't last long in your fridge, and recommended fridge-life is 3-5 days. But once you taste the frosting made with this cheese, I doubt the cupcakes will be around longer than 3-5 hours.

Add a chocolate covered espresso bean (or nut)!

I was hoping for a sharper, tangier flavor than Kraft cream cheese, and that's just what I got.

I used even less sugar for the frosting (I normally use less sugar -- about 25% less than what the recipe calls for -- since I don't like my frosting so sweet). With the fromage blanc, I used even less sugar, about 30-35% less, so the cheese's flavor would stand out even more.

I think it turned out really good, even better than expected!

Oh, and becareful of overbeating your cream cheese frosting, otherwise it liquifies... If it does liquify, you can still spread it smoothly across the top of the cupcake. Use a small circle fondant cutter/stencil that's smaller than your cupcake, place it on top of the cupcake, then spoon a little icing into the fondant cutter. Fill it just so it covers the the circle (don't fill too high), then take off the stencil, and the icing will spread evenly across the top of the cupcake.

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