Halloween Themed Kabocha Squash Mont Blanc Cupcakes

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   ["Bake the cupcakes by referring to ""Fluffy Chiffon Cup Cakes"".", "(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!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.