Pumpkin chiffon cupcake
Pumpkin's chiffon cake with spices, when it's gone, you'll want to make it again.
Equipment
- 1 Hand mixer
Ingredients
- 3 each Egg yolk
- 30 g Sugar
- 30 g Oil
- 50 ml Milk
- 160 g Pumpkin puree
- 70 g Flour
- 1 tsp Baking powder
- ½ tsp Cinnamon powder
- ⅛ tsp Whole nutmeg
- 3 each Egg white
- 30 g Sugar
- 200 g Thickened cream
- 20 g Sugar
- ¼ tsp Cinnamon powder
- ⅛ tsp Whole nutmeg
Instructions
- Wash and remove the pumpkin’s skin and seeds then cut the pumpkin small.
- Put the pumpkin into a microwave safe dish and cover with cling wrap.
- Set the microwave for 600 w and put the pumpkin into a microwave for 5mins. Check the pumpkin is soft but if still hard, put it back into the microwave for 2 mins at time until the pumpkin is soft.
- Put the pumpkin into the mixer and blend until smooth. Be careful not to add the liquid from the bottom of dish otherwise your puree will be too wet.
- Weigh the puree and take 160g of the puree for chiffon cake.
- Preheat the oven for 180℃.
- Separate yolk and egg white into bowls.
- Whisk the egg whites and add the sugar, 1/3 at a time, to form a soft meringue.
- Add the sugar to the egg yolk a little at a time. Mix with a hand mixer until completely emulsified.
- Add the 30ml of oil and continue whisking the egg yolk until it looks like mayonnaise.
- Add 50ml of milk as whisking.
- Next add 160g of pumpkin puree and stir well with a spatula.
- Grate the whole nutmeg into the mix, add ½ tsp of cinnamon powder, and stir well.
- Sift the 70g of flour and 1 tsp of baking powder into the yolk mixture.
- Combine the flour and yolk mixture.
- Add 1/3 of the meringue to the egg yolk batter, blend, and mix gently.
- Add the remaining meringue to the egg yolk mixture as well and mix gently.
- Pour the chiffon cake mixture into cupcake moulds.
- Bake them for 20mins
- After 20mins, remove the chiffon cake from the oven and put them on a rack to cool.
- In the meantime, make the whipped cream. Weigh 200g of thickened cream and add 20g of sugar and combine with a whisk.
- Grate the nutmeg, add ¼ tsp of cinnamon, and whisk again. Do not add the spice before the thickened cream becomes whipped cream.
- Put the cream into a piping bag with a tip.
- Check the chiffon cakes are cool and make hole in the middle of chiffon cakes with a chopstick or skewer.
- Squeeze the cream in the hole and on top of the cupcake. I did it a little bit messy because I wanted it to look like a pesky ghost.
- Add eyes to the cream