News — CupcakesAndCountingRecipe

Aromatic and moist sponge cake layered with espresso buttercream frosting. It’s magic in every bite! Ingredients Butternut Squash Cake – 240g plain flour – 2tsp baking powder – 1.5tsp ground cinnamon – 0.5tsp ground ginger – 0.25tsp ground cloves – 0.25tsp ground nutmeg – 0.5tsp salt – 57g unsalted butter, melted – 55ml vegetable oil – 134g caster sugar – 145g brown sugar – 200g butternut squash, boiled and mashed – 2pcs large eggs, room temp Espresso Buttercream Frosting – 227g unsalted butter, room temp – 150g soft cream cheese – 400g icing sugar – 1 shot espresso – Pinch...