Halloween Themed Kabocha Squash Mont Blanc Cupcakes

• 1/8 Kabocha squash
• 1/2 packages Heavy cream
• 2 1/2 tbsp Sugar
• 1 Cupcakes, Spongecake, Castella (store-bought is ok)
• 1 Powdered sugar

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

squash, heavy cream, sugar, sugar

Taken from cookpad.com/us/recipes/171532-halloween-themed-kabocha-squash-mont-blanc-cupcakes (may not work)