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Halloween Pumpkin Mont Blanc Cakes Recipe

★★★★★

4.5 from 73 reviews
  • Author: Harry
  • Total Time: 50 minutes
  • Yield: 8 cupcakes 1x

Description

These Halloween Mont Blanc Cakes are delightful pumpkin-flavored treats featuring soft, moist cupcakes topped with a creamy pumpkin puree swirl. Perfect for the autumn season and Halloween celebrations, these cakes combine the sweetness of pumpkin and cream with a tender crumb, making them an irresistible festive dessert.

Ingredients

Scale

Cake Batter

  • 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

Pumpkin Cream Topping and Filling

  • 200 g pumpkin (Japanese pumpkin recommended, can use frozen)
  • 1 tbsp sugar
  • 1 cup heavy cream (240 ml)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (356°F) ensuring it reaches the right temperature for even baking.
  2. Cook Pumpkin: Peel and chop the pumpkin into smaller pieces. Boil or microwave the pumpkin for 5-6 minutes until it becomes soft.
  3. Puree Pumpkin: Mash the cooked pumpkin and then push it through a sieve to create a smooth puree.
  4. Prepare Pumpkin Cream: In a processor, blend the pureed pumpkin with 1 tablespoon of sugar and 1 cup of heavy cream for about one minute. Refrigerate this mixture while preparing the cake batter.
  5. Mix Butter and Egg: In a stand mixer bowl, combine the egg and softened butter. Beat until the mixture turns whitish and creamy.
  6. Add Oil: Slowly add the rice bran oil while continuing to beat the mixture to integrate fully.
  7. Add Dry Ingredients (Half): Sift together the flour and baking powder. Add half of the sifted dry ingredients to the mixer and mix gently.
  8. Add Milk (Half): Pour in half of the milk and mix until combined.
  9. Add Remaining Dry and Wet Ingredients: Add the remaining flour mixture and milk. Mix until the batter is smooth and fully blended.
  10. Prepare Muffin Tray: Line cupcake molds with baking paper liners to prevent sticking and ease removal.
  11. Fill Molds: Divide the batter evenly among the lined cupcake molds.
  12. Bake: Place the tray in the preheated oven and bake for 25-30 minutes, until a toothpick inserted comes out clean and the cakes are golden.
  13. Cool Cakes: Remove from the oven and allow the cupcakes to cool completely on a wire rack.
  14. Pipe Pumpkin Cream: Transfer the chilled pumpkin cream topping into a piping bag and create swirls on top of each cooled cupcake.
  15. Decorate: Garnish the Mont Blanc Cakes with pumpkin chips or any other preferred decorations for a festive Halloween touch.

Notes

  • Ensure the butter is at room temperature for easier mixing and a creamier batter.
  • Using Japanese pumpkin (kabocha) gives a sweeter, denser pumpkin flavor, but any firm pumpkin can be used.
  • When pureeing pumpkin, sieving helps achieve a smoother texture essential for the topping’s consistency.
  • The cupcakes should be fully cooled before piping the pumpkin cream to prevent melting and sliding.
  • Feel free to substitute rice bran oil with any neutral-flavored oil such as vegetable or canola oil.
  • For added festive flair, decorate with edible Halloween-themed toppings such as chocolate spiders or candy eyes.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Keywords: Halloween, Mont Blanc, pumpkin, cupcakes, autumn dessert, creamy pumpkin topping, festive cakes

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Find it online: https://dishesbyharry.com/halloween-pumpkin-mont-blanc-cakes-recipe/