“One of my favorite simple Thanksgiving dishes is roasted butternut squash served with a touch of cinnamon, butter and maple syrup -- it's a lot more interesting than predictable sweet potatoes,” says cupcake maven Allison. “The following day, you can mash up the leftovers and use them in our recipe for Butternut Spice cupcakes. Though, of course, if you're too tired to go through the whole cupcake decorating process, you can just divide the cake batter between two loaf pans and bake for about 35-40 minutes. A nice slice of butternut loaf cake is just divine when it's lightly toasted in butter and sprinkled with cinnamon sugar!”
For more info on where to buy Robicelli’s cupcakes click here.
Their book A Love Story, With Cupcakes, is available now.