Pumpkin Castella Cupcake Recipe

Name: Pumpkin Castella Cupcake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: 2 Egg yolks; 35g Sugar; 15g Corn starch; 5g Sweet pumpkin powder; 200g Hot milk; 2g Vanilla bean paste; 75g Egg; 50g Sugar; 10g Honey; 2g Vanilla extract; 20g Unsalted butter; 15g Milk; 50g Cake flour; 10g Sweet pumpkin powder; 2g Baking powder; 150g Unsalted butter; 80g Powdered sugar; 100g Sweet pumpkin custard cream; Food coloring (yellow, red, black)

Cooking TreePublished: 2023-07-04 Updated: 2023-07-0302.1K views

In Cooking Tree, Pumpkin Castella Cupcake is on the menu, and we’ll show you how to make it from scratch.

I made sweet pumpkin castella cupcakes easily using sweet pumpkin powder~
When I put custard cream made with sweet pumpkin powder in the middle, it was moist and had a lot of sweet pumpkin flavor.

A lot of creams is put on the cake to give it a rich feeling, and the overall size is small and has a cute feeling.
The cream on top is made by mixing buttercream and custard cream, and it tastes better and holds its shape well when eaten cold.

After creaming enough butter and sugar powder, mix with custard cream to make a soft and delicious cream~

I think it’s easy to make and just put in a cute pick to create a Halloween atmosphere~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pumpkin Castella Cupcake

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Rating: 5.0/5
( 80 voted )

Serves: 4 Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks

35g Sugar

15g Corn starch

5g Sweet pumpkin powder

200g Hot milk

2g Vanilla bean paste

75g Egg

50g Sugar

10g Honey

2g Vanilla extract

20g Unsalted butter

15g Milk

50g Cake flour

10g Sweet pumpkin powder

2g Baking powder

150g Unsalted butter

80g Powdered sugar

100g Sweet pumpkin custard cream

Food coloring (yellow, red, black)

Instructions

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.

Bring to a boil over low heat and stir until thickened, then transfer to another bowl and cool.

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.

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.

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.

Bake in an oven heated to 170 degrees for about 20 minutes, then make a hole in the center after cooling.

Sift the cooled custard cream through a sieve and place a little in a piping bag.

Soften unsalted butter, add sugar powder, and whip it until it becomes bright ivory color, add color, and add custard cream and mix.

Fill the cake groove with custard cream and top with butter cream.

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