Pumpkin Castella Cupcake Recipe

Instructions

1. In a pot, add sugar to egg yolk, mix, add corn starch and sweet pumpkin powder, mix, then add hot milk and vanilla bean paste and mix.
2. Bring to a boil over low heat and stir until thickened, then transfer to another bowl and cool.
3. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
4. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour, baking powder, and sweet pumpkin powder and mix.
5. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into the muffin tin to clear the air bubbles.
6. Bake in an oven heated to 170 degrees for about 20 minutes, then make a hole in the center after cooling.
7. Sift the cooled custard cream through a sieve and place a little in a piping bag.
8. Soften unsalted butter, add sugar powder, and whip it until it becomes bright ivory color, add color, and add custard cream and mix.
9. Fill the cake groove with custard cream and top with butter cream.