How to Make Tasty Halloween Themed Kabocha Squash Mont Blanc Cupcakes

Halloween Themed Kabocha Squash Mont Blanc Cupcakes. Great recipe for Halloween Themed Kabocha Squash Mont Blanc Cupcakes. I heard of a simple sweets recipe using kabocha from a friend, so I made this while fussing over the appearance and flavor. It was popular at my work!!

I got kabocha squash at a good price, so I mashed up a lot of it and thought up this Halloween themed cake recipe. With the mashed kabocha squash , cream and lots of butter, these butter cakes are soft and airy yet moist. In order to mix the batter properly so that the cakes turn out light and s. You can cook Halloween Themed Kabocha Squash Mont Blanc Cupcakes using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Halloween Themed Kabocha Squash Mont Blanc Cupcakes

1. Prepare of Kabocha squash.
2. You need of Heavy cream.
3. You need of Sugar.
4. Prepare of Cupcakes, Spongecake, Castella (store-bought is ok).
5. It's of Powdered sugar.

The array of Halloween-themed items on the menu include mini cheesecakes decorated with black cats, velvet cupcakes topped with pointed witch hats, and a decadent pumpkin Mont Blanc. Murasaki Imo Mont Blanc cake Custard cream and a thin layer of blackcurrant jelly sit on top of a bed of chocolate and rice krispies and is finished with purple sweet potato butter cream and adorable decorations. Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal. Kabocha squash have different amounts of moisture.

Halloween Themed Kabocha Squash Mont Blanc Cupcakes instructions

1. Bake the cupcakes by referring to "Fluffy Chiffon Cup Cakes". (They are quick to make). You can also use store-bought muffins..
2. Or, cut out 5-6 diameter circles from sponge cake/castella with a cookie cutter or cup..
3. Remove the stringy insides and seeds from the kabocha, cut into large bite-sized pieces, and place into a microwave-safe bowl. Add in 1 tablespoon water, and cover with plastic wrap or a steamer lid..
4. Microwave at 500W for 5-6 minutes, and heat them until you can stick a toothpick through. Put 2 tablespoons of sugar and 50ml of heavy cream into a food processor along with the kabocha, and blend until smooth..
5. Add 1/2 tablespoon sugar to the remaining heavy cream, and whip..
6. Squeeze the cream on top of the sponge cake, and squeeze out the kabocha paste using a Mont Blanc pastry bag. After squeezing a large swirl on top, squeeze it across and vertically..
7. Shown above is me decorating the cupcakes. If you want to produce some height when using sponge cake, sandwich 2 pieces together with heavy cream..
8. Sprinkle with powdered sugar, and it is done! Chill in the fridge, and enjoy!.

If you're using a relatively dry kabocha, the egg yolk mixture might become hard. The array of Halloween-themed items on the menu include mini cheesecakes decorated with black cats, velvet cupcakes topped with pointed witch hats, and a decadent pumpkin Mont Blanc. Did we mention that it has pumpkin? LOL Murasaki Imo Mont Blanc cake: Custard cream and a thin layer of blackcurrant jelly on top of chocolate and rice krispies. Try something different for the holiday this year with this rich and creamy Kabocha Squash Pie with a hint of rum.