Calabaza is the the Spanish word for pumpkin. Calabaza and other squashes are used heavily in Salvadoran cuisine. A famous Salvadoran beverage made with pumpkin is atol shuco, or "dirty atole". The key ingredient in these quequitos, or cupcakes, is the pumpkin puree. The pumpkin in these quequitos makes them a great way to kick off the start of fall. They are also an excellent treat to whip up for the kids before they get home from school one day. The spices used in these quequitos are cinnamon, nutmeg, and allspice.
This recipe makes for a delightfully light and fluffy, oh-so-yummy, pumpkin cupcake. I have adapted this recipe from a recipe for white chocolate pumpkin muffins. I have added more pumpkin puree to make them more moist like a cupcake, reduced the baking soda to keep them from being so fluffy and muffin-like, increased the amount of white chocolate chips to make them sweeter, and have topped them with my white chocolate mousse topping. All of this creates the perfect quequito de calabaza y chocolate blanco!
3/4 cup of sugar
1/4 cup of vegetable oil
3/4 cup of pumpkin puree
1/4 cup water
1.5 cups of all purpose flour, sifted
3/4 tsp. baking powder
1/4 tsp. of baking soda
1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
1/4 tsp. of allspice
3/4 cup of white chocolate chips
white chocolate mousse topping
- In large bowl, combine sugar and oil.
- Add eggs and beat well.
- Mix in the pumpkin puree and water.
- Combine all dry ingredients, sifting the flour, and add to the creamed mixture.
- Fold in white chocolate chips.
- Pour batter into cupcake liners in a muffin pan.
- Bake at 400 for about 20-25 minutes. Keep an eye on them because they cook quickly.
- Top with white chocolate mousse topping.