SUMMER SQUASH CUPCAKES
We added grated summer squash to Betty Crocker™ Super Moist™ yellow cake batter for light and airy cupcakes, topped with crushed almonds and vanilla frosting.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
- Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
- Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
- Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.
Nutrition Facts : ServingSize 1 Serving
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