Ingredients:
220g cake flour; 100g sugar; 100g unsalted butter; 2 eggs; 80ml milk; 2 teaspoons baking powder; 100g pumpkin; a pinch of salt; a little lemon juice.
Additional ingredients:
200g pumpkin; 1 tablespoon fresh cream; powdered sugar as needed.
Flavor: Other; Process: Baking; Time: 45 minutes; Difficulty: Easy.
Steps for making Pumpkin Mini Cakes
First, make the mini cakes. Cut the cake into small pieces about 0.5cm in size. The pumpkin used here does not need to be peeled.
Put it in a pot with a little water, sugar, and lemon juice. Cook until the pumpkin is soft and the soup is dry. Don’t overcook the pumpkin, or it will break.
Leave 100g of butter at room temperature and mix well.
Add 100g of sugar to the butter in three parts and beat until it becomes a white and sticky mixture.
Add the egg mixture in three parts and mix well.
Sift in half of the flour and baking powder, and stir well.
Add 40ml of milk and mix. Then sift in the remaining half of the flour and add the remaining 40ml of milk.
Mix well.
Add the cooked pumpkin to the batter.
Mix well.
Pour the mixed batter into the cake container. Fill it up to 7/10 full. This time, a heat-resistant container that can be reused and is very popular recently is used. Don’t forget to spread some butter on the inside of a metal container. If using a paper container, just pour the batter in.
Put it in a preheated oven and bake at 180 degrees for about 25 minutes.
Make pumpkin cream for decoration. Peel 200g of pumpkin, cut it into small pieces about 1cm in size, and microwave it until it is soft. Take it out and mash it into a fine paste while it is still hot. After it cools down, mix it with fresh cream and powdered sugar. Adjust the amount of sugar according to your taste.
Take a baked mini cake.
Squeeze some cream in the center of the cake so that the cream can be squeezed into a conical shape with height in the next step of decoration.
Then start squeezing from the edge of the cake to the center with a piping bag. Shape it into a conical shape.
This is a part of the decorated cake.
Use a chocolate pen to draw various Halloween monsters on baking wax paper. I drew spiders, webs, ghosts, skeletons, and pumpkin monsters.
After the chocolate hardens, lightly insert it on top of the cream and sprinkle some pumpkin seeds on top.
The “massive project” Halloween monster pumpkin cake is done! It may seem a bit complicated, but it’s actually very simple once you get the hang of it.
Take a look at the inside of the cake, where the pumpkin is clearly visible and the milk flavor is rich!
