Spiced Squash Cake  



Yield: 24 full size cupcakes  

4 cups butternut or kabocha squash puree (about 1 1/2 to 2 butternut or kabocha) 

3 cups all-purpose flour 

3 teaspoons baking soda 

2 1/2 teaspoons salt 

1 1/2 teaspoons This Little Goat went to India   

1/3 cup unsalted butter, at room temp 

1 1/4 cup granulated sugar 

4 large eggs, at room temp 

3 teaspoons vanilla extract  

Make the cake: Preheat the oven to 350°F. 

Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin from and puree in a food processor until very smooth.  

In a medium bowl, combine the flour, baking soda, baking powder, salt, and India Spice.  

Set aside.  

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.  

Transfer the batter to prepared cupcake pan and bake for 25 minutes, until a toothpick comes out clean. 

Toffee Sauce  

½ cup Unsalted Butter 

1 cup Dark Brown Sugar  

¾ cup Heavy Cream 

½ tsp Salt  

½ tsp This Little Goat went to India  

Melt butter and add brown sugar. Cook for 5 minutes over low heat. Whisk until sugar begins to melt and is well combined. Turn off heat and add spice, salt and cream.  Whisk to incorporate.