Another dessert beside Gingerbread Pumpkin Trifle and Creme Brulee Cheesecake squares for my Thanksgiving party, I also made this Thanksgiving theme Kabocha Mont Blanc Cupcakes. Kabocha is known as Japanese Pumpkin. It is also kind of winter squash. It is sweet and it is perfect for dessert as well. This is also a make ahead dessert.
Ingredients:
- Kabocha squash 1/8 (about 250g)- Heavy cream 1/2 package (100ml)
- Sugar 2 1/2 tablespoons
- Cupcakes (store-bought is ok)
- Powdered sugar to taste
Directions:
- Bake the cupcakes by referring to my earlier Hello Kitty Cupcakes Recipe. You can also use store-bought cupcakes.
- 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.
- Microwave at 500W for 5-6 minutes (or steam it for 20 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.
- Add 1/2 tablespoon sugar to the remaining heavy cream, and whip.
- Cut the top of Cupcakes to make it flattened. Squeeze the cream on top of the cupcakes, and squeeze out the kabocha paste using a Mont Blanc pastry bag. After squeezing a large swirl on top, squeeze it across and vertically.
- Sprinkle with powdered sugar, and it is done! Chill in the fridge, and enjoy!
Recipe adapted from: Washoku Guide Website
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