Mister Pumpkin
by Ling
@ 23 Oct 2013
Cupcake in the middle in the above picture
Ingredients
150ml milk
20ml lemon juice
175g butter
150g sugar
2 whole eggs
215g flour
35g cocoa powder
2g baking soda
45g chocolate chips, extra for sprinkling
50g marzipan
10ml edible orange colouring, for spraying
20g black colour sugar paste
Pumpkin Custard
375ml pumpkin purée
70g sugar
4g cinnamon powder
1 vanilla pod, split and grated
15g corn flour
200ml basic custard cream
Preparation
For the pumpkin custard: Heat the pumpkin purée in a saucepan over medium heat. Add in the sugar, cinnamon powder and grated vanilla pod and cook until sugar has dissolved. Add in the corn flour and whisk the pumpkin mixture until smooth. Remove saucepan from the heat and set aside the pumpkin mixture to cool. Once cooled, add in the basic custard cream and whisk well. Pipe the pumpkin custard into a round flexipan mould and then place in the freezer.
Mix the milk and lemon juice in a mixing bowl and set aside overnight until the milk curdles.
Whisk the butter and sugar in another mixing bowl until light and fluffy. Add in the whole eggs one at a time and whisk until creamy. Sieve the flour, cocoa powder and baking soda into a mixing bowl. Fold in half of the sieved flour into the butter mixture. Add in the curdled milk and chocolate chips and whisk well. Fold in the remaining sieved flour. Set aside the batter to rest for about 2 hours.
Transfer the chilled batter into a piping bag with a nozzle attached and pipe the batter into baking cups until half-full. Remove the frozen pumpkin custard from the freezer and place into the centre of each batter filled baking cup. Pipe the batter into the baking cups until three-quarters full. Sprinkle with chocolate chips, to taste. Place the baking tray into a preheated oven at 185°C and bake for about 25 minutes. Remove the baked cupcakes from the oven and cut off the top of each cupcake with a knife.
Form a half-sphere with the marzipan with your hands, then form into a pumpkin shape and use plastic tools to create reliefs. Spray the half- sphere with edible orange colouring for a shiny effect with an airbrush. Place the pumpkin onto each cupcake. Cut the black colour sugar paste into the shape of a face, and then place onto each pumpkin.
Makes 10 cupcakes
