Name: Halloween Pumpkin Mont Blanc Cakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese-inspired
Ingredients: 1 egg; 30 g unsalted cultured butter, softened; 30 g rice bran oil (or any neutral oil); 110 g flour; 70 g sugar; 1/4 cup milk (about 60 ml); 1 tsp baking powder; 200 g pumpkin (Japanese pumpkin recommended, can use frozen); 1 tbsp sugar; 1 cup heavy cream (240 ml)

Instructions

Step 1: Preheat the oven to 180°C (356°F).

Step 2: Prepare the pumpkin cream by peeling and chopping the pumpkin into small pieces. Boil or microwave until soft, about 5-6 minutes.

Step 3: Mash the cooked pumpkin, then pass it through a sieve to make a smooth puree.

Step 4: In a blender or food processor, combine the pumpkin puree, 1 tablespoon sugar, and heavy cream. Blend for about a minute, then refrigerate while you prepare the cakes.

Step 5: In a mixing bowl, beat the egg and softened butter until creamy and pale in color.

Step 6: Add the oil and continue to beat until combined.

Step 7: Sift the flour and baking powder together. Add half of this mixture to the bowl and mix gently.

Step 8: Pour in half of the milk and mix again.

Step 9: Add the remaining flour and milk, then combine everything until smooth.

Step 10: Line a cupcake tray with baking paper and evenly divide the batter among the cups.

Step 11: Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Step 12: Let the cupcakes cool completely before decorating.

Step 13: Transfer the chilled pumpkin cream into a piping bag and swirl it on top of each cupcake.

Step 14: Decorate with pumpkin chips or your choice of festive toppings.

Tips & Variations

Use fresh pumpkin if available, but frozen pumpkin works well too—just drain excess water before pureeing.

For extra flavor, add a pinch of cinnamon or nutmeg to the pumpkin cream.

Substitute rice bran oil with vegetable or canola oil if preferred.

Try topping the cakes with toasted nuts or chocolate shavings for added texture.

Storage

Store the assembled Mont Blanc Cakes in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy them within 24 hours. If storing just the cupcakes, keep them at room temperature in a sealed container for 1-2 days and add the pumpkin cream topping before serving. Reheat is not recommended to preserve the cream’s texture.

FAQs

Can I use canned pumpkin instead of fresh or frozen pumpkin?

Yes, canned pumpkin can be used as a convenient alternative. Make sure it is plain pumpkin puree without added sugars or spices for best results.

How do I know when the cupcakes are fully baked?

The cupcakes are done when they have risen evenly and a toothpick inserted into the center comes out clean without wet batter. Avoid overbaking to keep them moist.