Halloween Mont Blanc Cakes カボチャのモンブランケーキ
Halloween pumpkin mont blanc cakes are Japanese cakes with delicious pumpkin cream topped resembling the glistening white mountain peak of Mont Blanc
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 egg
- 30 g unsalted cultured butter
- 30 g rice bran oil (or any oil)
- 110 g flour
- 70 g sugar
- 1/4 cup milk
- 1 tsp baking powder
- 200 g pumpkin (I used frozen Japanese pumpkin from a Japanese grocery store)
- 1 tbs sugar
- 1 cup heavy cream
Instructions
- 1
Preheat the oven to 180 C (356 F).
- 2
First, make the pumpkin cream (for the cupcake topping and part of the filling). Peel the skin off the pumpkin, chop it into smaller portions, then boil or microwave it till it's soft (about 5-6 minutes).
- 3
Mash the cooked pumpkin then puree it through a sieve.
- 4
Process pureed pumpkin, sugar and cream for about a minute then leave the mixture in the fridge while you make the cakes.
- 5
In a small bowl of stand mixer, place egg and softened butter (room temperature) and beat until whitish in colour and become creamy.
- 6
Add the oil and continue beating.
- 7
Sift the flour and baking powder together and add half of it to the stand mixer
- 8
Add half the milk and mix.
- 9
Add the rest of the flour and milk to combine.
- 10
Line the cupcake moulds of the tray with baking paper. Divide the batter evenly into the lined cupcake tray.
- 11
Bake in the oven for 25-30 minutes.
- 12
Once the cupcakes are done, allow them to cool down completely.
- 13
Place the pumpkin cream topping into a piping bag and swirl the mixture on the top of the cakes.
- 14
Decorate the Mont Blanc Cakes with pumpkin chips (or anything else you desire).