Cupcakes, Spongecake, Castella (store-bought is ok)
Bake the cupcakes by referring to "Fluffy Chiffon Cup Cakes" (Recipe ID: 1528641). (They are quick to make). You can also use store-bought muffins.
Or, cut out 5-6 diameter circles from sponge cake/castella with a cookie cutter or cup.
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, 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.
Squeeze the cream on top of the sponge cake, and squeeze out the kabocha paste using a Mont Blanc pastry bag. After squeezing a large swirl on top, squeeze it across and vertically.
Shown above is me decorating the cupcakes. If you want to produce some height when using sponge cake, sandwich 2 pieces together with heavy cream.
Sprinkle with powdered sugar, and it is done! Chill in the fridge, and enjoy!
Story Behind this Recipe
I heard of a simple sweets recipe using kabocha from a friend, so I made this while fussing over the appearance and flavor. It was popular at my work!!
I used only 1/4 of a kabocha squash in the photo at step 4 . I also doubled the amount of heavy cream and sugar. The kabocha paste will become difficult to squeeze out if it cools, so squeeze it on while it is still soft .