Cooked - Kabocha Squash Mini Cake Bites

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Kabocha Squash Mini Cake Bites

6.0

225 g kabocha squash, cooked and pureed

7 g canned coconut milk

15 g butter, softened

25 g granulated sugar

2 g vanilla extract

50 g whole egg (1 large), beaten

94 g all-purpose flour, plus up to 16 g extra if needed

2 g baking powder

1 large egg yolk (about 17 g)

7 g heavy cream

Pinch of salt

Preheat the oven to 175°C (350°F). Grease a mini muffin pan.
Beat the butter and sugar until smooth. Mix in the squash, coconut milk, vanilla, and egg.
Whisk the flour and baking powder together, then fold them into the wet mix. Add flour 8 g at a time if the batter is too loose to hold its shape.
Divide the batter into 6 portions.
Whisk the egg wash and brush it lightly on the tops.
Bake 15–22 minutes, until golden and a toothpick comes out clean.
Cool 5 minutes in the pan, then move to a rack.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🍿Snack

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 4 weeks ago

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