Get out there and start competing with your local squirrels for some acorns – you’re big, you can take them. With those acorns you can make your own acorn flour* – the star of these acorn cupcakes. I used half all-purpose and half acorn flour in my acorn cupcakes to keep them light while still imparting the acorn flavor (a walnut-like, sweet, earthy taste). My favorite honey buttercream frosting caps the acorn cupcakes so well that I feel sorry for my squirrel opponents that buttercream doesn’t grow on oak trees.
Acorn cupcakes wouldn’t be the cupcake that I would suggest for kids’ birthdays or office parties. But, I could see them becoming a yearly Thanksgiving tradition – the kids bubbling with excited energy as the first acorns begin to fall; gathering acorns for weeks to ultimately turn their acorns into cupcakes for the whole family (maybe I’m living in a black and white TV show, but I can actually see this happening).
*I do realize that not everyone has access to acorns or time to turn them into flour. If you can’t find acorns or don’t want to invest the time into homemade acorn flour, you can buy acorn flour online and you may be able to find it at a Korean grocery – it’s used in some Korean dishes.