Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience!
106g caster sugar
70g whole egg
2g five spice herbs
4g bicarbonate of soda
105g patent flour
5g lemon juice
93g pumpkin cubes
34g mango cubes
15g caramelised walnut
Mix caster sugar, salt, whole egg, mayonnaise and lemon juice.
Mix all dry ingredients and add to the above.
Then add garnish.
Divide over the pie crust.
Bake at 160°C for 20 minutes.
30g fine crystal sugar
5g pectin NH
265g carrot juice
90g mandarin juice
Cut the pumpkin in half and remove the seeds.
Place them on the cut on a plate with baking paper.
Grill them in the oven at 200°C for about 10 minutes and peel them.
Cut the pumpkin into cubes and fry them until they are soft.
Mix the sugar with the pectin NH.
Heat the juices and add the sugar and pectin mixture at 40°C.
Bring to the boil, add the diced pumpkin and bring to the boil again.
80g full milk
4g lemon zest
15g yogurt in powder form
165g natural yogurt
290g cream 35%
Heat the milk and let the lemon zest soak in it for about 10 minutes.
Strain the milk, correct the weight of milk if necessary and add the soaked gelatin.
Make an emulsion by gradually pouring the warm milk onto the melted chocolate.
Mix it as soon as it is possible to get a perfect emulsion.
Add the yogurt and powdered yogurt, mix again.
Once the mixture has reached 28/30°C, work in the foamy whipped cream.
50g pumpkin seeds
Mix the dry ingredients together with the salt and pumpkin seeds.
Using a food processor at high speed and add the butter.
Fill the mould with 85 grams of this dough, bake at 165°C.
Blend all ingredients using an immersion blender.
(Processing temperature 40°C)
Prepare the sponge cake and bake it in a 3cm hemisphere shape and bake.
Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote.
Freeze the interior.
Prepare the yoghurt mousse and fill in the desired shape.
Place the frozen interior in this.
Immediately after de-moulding, dip directly into the chocolate dip.
Finish the dish with pumpkin crumble.
Recipe courtesy of Dobla