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Yellow Squash Cupcakes

IAtodd

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IAtodd Rookie
IAtodd
Posted

I posted a gluten-free chocolate zucchini cupcake recipe last month, and I tried making a vanilla yellow squash version in an attempt to use up some of our oodles of yellow squash. They turned out great so I wanted to pass along the info.

Here's the link to the original allrecipes.com recipe:

Open Original Shared Link

Here's my modification for the gluten-free choc zucchini version and my new vanilla yellow squash version:

"Very similar to the Taste-of-Home cupcakes we used to make before we went gluten-free and threw out the recipe. Anyhow, these make great gluten-free cupcakes, with the following modification to the original recipe: Use 2 cups of Carol's sorghum blend (35% sorghum flour, 35% corn or potato starch, and 30% tapioca starch), plus 1 1/2 tsp of guar gum (or 1 tsp xanthan gum). I also went with 1/2 cup applesauce and 1/2 cup oil, and doubled the chocolate, although I actually thought they were TOO chocolaty (this from a chocoholic)... but I think I was used to the taste of home recipe that wasn't very chocolaty. I think with the original amt of chocolate they could pass as "muffins" (sounds healthier) but with the doubled chocolate they are definitely "cupcakes"... actually, they are more like brownies, as my 5-year-old son pointed out. BTW, I also had to increase the baking time considerably (~35 minutes). FYI: I made another gluten-free batch again substituting yellow squash in place of zucchini and 1 1/2 tsp vanilla instead of the chocolate, and all oil instead of my original applesauce substitution. They turned out GREAT. I might have considered putting vanilla frosting on them but the kids gobbled them up anyhow, so I didn't bother. They turned out carrot-cakish, so if I want a carrot cupcake I'll just use this recipe and throw in some carrots too."

BTW, I think I threw in some extra guar gum (maybe 1/2 tsp) for the vanilla yellow squash version b/c I was worried the batter wasn't setting up right. I think the batter just needed to sit for a few minutes and the extra guar gum wasn't necessary. But throwing in a little extra is cheaper than throwing away goo, so I'll probably keep throwing in a little extra...

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jststric Contributor
jststric
Posted

oooo, this sound YUMMY!!!Have you ever done these substituting the eggs with egg replacer? Just wondering as I would have to do that. But it's certainly worth trying!! Thanks for sharing!

IAtodd Rookie
IAtodd
Posted
  • Author
oooo, this sound YUMMY!!!Have you ever done these substituting the eggs with egg replacer? Just wondering as I would have to do that. But it's certainly worth trying!! Thanks for sharing!

Nope... The only thing I use egg replacer in is Chocolate chip cookies (Bette Hagman's recipe.. which also uses regular eggs). But I can't imagine egg replacer NOT working. My son is sensitive to food dyes, which is one reason I didn't frost these cupcakes (of course they HAVE to put blue food dye in white frosting )... too lazy and cheap to make my own frosting. One other thing to mention... I used the middle-sized shredder, so there were no big strings of squash in the cupcakes. If you make them, let me know how they turn out. I'm getting so many yellow squash that I may try to chocolate version with yellow squash next time. I may even try a layer cake... can't trurn out any worse than the last several layer cakes we've attempted...

Oh, suggestion: Use all oil unless you are used to subbing applesauce. I think the all-oil version is better, but I've never been a huge fan of the applesauce subbing thing... and I've lost enough weight not being able to eat all the junk food I used to eat that I couldn't care less about the volume of oil in the recipe. Also, I've decided the double-chocolate version of the zucchini cupcakes are better than the regular chocolate amount.

I'm actually wondering now whether this recipe might work with shredded apples. I'll try it when apple season is here and post the results,

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