Measure the ingredients first. This will make the following processes easier. (You just need to mix all later on.)
Peel the kabocha and put it in a microwave oven (600 W) for 4-5 mins. Adjust the time according to the softness.
Check how soft the kabocha is (a bamboo skewer should go smoothly). If they are soft enough, preheat the oven to 180℃ for 17 mins.
Mash the kabocha with a whisk and add the margarine.
Mix the margarine well until the mixture gets thick.
Put sugar and eggs to a separate big bowl and mix them with the whisk.
Mix the kabocha mixture Step 5 into Step 6.
Add the pankcake mix to Step 7 and stir well.
Add 4 tablespoons of milk to Step 8 and stir well.
Set paper cups into the pudding molds. Spoon the Step 9 batter in the cups. Top with some kabocha seeds if you have some to make them look cute.
Bake for 17 minutes at 180℃. If you are making cupcakes, bake for 15-18 mins. If baking in a pound cake pan, bake for 30 minutes at 180°C. (You can make two pound cakes.)
Done. This will make about 12 to 15 cupcakes or two pound cakes. Each cupcake is 135 kcal.
Story Behind this Recipe
It is sometimes hard to use up one whole Kabocha. So instead of a side dish, I tried turning kabocha into one of my favorite sweets. My kids love the sweet kabocha cake and sometimes end up getting too full before dinner time! Be careful not to eat too many. Even men and elderly people enjoy them. You can bring them to your office and people will love them!
If you peel off all of the kabocha skin, the finish will be very pretty with the kabocha color shown in the picture. If you leave a little bit of the green skin, the finish will retain some a homemade touch. The sweet kabocha cake makes you feel warm and happy.