Matcha Butternut Squash Cupcakes

1 1/4 cup whole grain flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon celtic sea salt
2 eggs, lightly beaten
1/2 cup maple syrup
1/2 cup melted clarified butter
1 cup squash puree
Preheat oven to 350˚. Put cupcake papers into a
muffin tin.
In a large mixing bowl, whisk together the flour,
baking soda, cinnamon, nutmeg and sea salt. In a
separate, smaller bowl, mix the eggs, maple syrup,
clarified butter and squash purée. Add the wet
ingredients to the dry, mixing until just blended.
Spoon the batter into the paper cups, dividing evenly,
and bake for 20 minutes or until a toothpick inserted
into one comes out clean.

Matcha Ganache

3.5 oz best quality white chocolate, finely chopped
(I use Green & Black’s)
1 cup cream
2 teaspoons Matcha powder
Start out by chilling the mixing bowl and the beaters.
Melt the white chocolate and 1/4 cup of the cream
over low heat, stirring continually. Remove from heat
and cool completely.
Put the rest of the cream into the chilled mixing bowl,
then sift the Matcha powder into the cream and
whisk until thoroughly blended. Beat until beater
marks just begin to show, then add the cooled white
chocolate/cream mixture and continue beating until
soft peaks form. Be careful not to over-beat as it will
turn to butter.
Spread over the tops of cupcakes, then add a few
pumpkin seeds and/or sprinkle with usucha tea.