{"id":25054,"date":"2024-09-12T11:27:36","date_gmt":"2024-09-12T10:27:36","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=25054"},"modified":"2024-12-17T15:58:27","modified_gmt":"2024-12-17T15:58:27","slug":"halloween-pumpkin-cupcake","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/halloween-pumpkin-cupcake\/","title":{"rendered":"Halloween pumpkin cupcake"},"content":{"rendered":"\n<p>Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience!<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Pumpkin biscuit<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>106g&nbsp;caster sugar<\/li>\n\n\n\n<li>4g salt<\/li>\n\n\n\n<li>70g whole egg<\/li>\n\n\n\n<li>68g mayonnaise<\/li>\n\n\n\n<li>5g cinnamon<\/li>\n\n\n\n<li>2g five spice herbs<\/li>\n\n\n\n<li>4g bicarbonate of soda<\/li>\n\n\n\n<li>105g patent flour<\/li>\n\n\n\n<li>5g lemon juice<\/li>\n\n\n\n<li>93g pumpkin cubes<\/li>\n\n\n\n<li>34g mango cubes<\/li>\n\n\n\n<li>15g caramelised walnut<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix caster sugar, salt, whole egg, mayonnaise and lemon juice.<\/li>\n\n\n\n<li>Mix all dry ingredients and add to the above.<\/li>\n\n\n\n<li>Mix briefly.<\/li>\n\n\n\n<li>Then add garnish.<\/li>\n\n\n\n<li>Divide over the pie crust.<\/li>\n\n\n\n<li>Bake at 160\u00b0C for 20 minutes.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Pumpkin compote<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>360g pumpkin<\/li>\n\n\n\n<li>30g fine crystal sugar<\/li>\n\n\n\n<li>5g pectin NH<\/li>\n\n\n\n<li>265g carrot juice<\/li>\n\n\n\n<li>90g mandarin juice<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the pumpkin in half and remove the seeds.<\/li>\n\n\n\n<li>Place them on the cut on a plate with baking paper.<\/li>\n\n\n\n<li>Grill them in the oven at 200\u00b0C for about 10 minutes and peel them.<\/li>\n\n\n\n<li>Cut the pumpkin into cubes and fry them until they are soft.<\/li>\n\n\n\n<li>Mix the sugar with the pectin NH.<\/li>\n\n\n\n<li>Heat the juices and add the sugar and pectin mixture at 40\u00b0C.<\/li>\n\n\n\n<li>Bring to the boil, add the diced pumpkin and bring to the boil again.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Yogurt mousse<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5g gelatin<\/li>\n\n\n\n<li>80g full milk<\/li>\n\n\n\n<li>4g lemon zest<\/li>\n\n\n\n<li>15g yogurt in powder form<\/li>\n\n\n\n<li>165g natural yogurt<\/li>\n\n\n\n<li>190g&nbsp;Republica del Cacao white chocolate 35%<\/li>\n\n\n\n<li>290g cream 35%<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li> Heat the milk and let the lemon zest soak in it for about 10 minutes.<\/li>\n\n\n\n<li>Strain the milk, correct the weight of milk if necessary and add the soaked gelatin.<\/li>\n\n\n\n<li>Make an emulsion by gradually pouring the warm milk onto the melted chocolate.<\/li>\n\n\n\n<li>Mix it as soon as it is possible to get a perfect emulsion.<\/li>\n\n\n\n<li>Add the yogurt and powdered yogurt, mix again.<\/li>\n\n\n\n<li>Once the mixture has reached 28\/30\u00b0C, work in the foamy whipped cream.<\/li>\n\n\n\n<li>Pour immediately.<\/li>\n\n\n\n<li>Freeze.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Crumble pumpkin<\/h2>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50g&nbsp;pumpkin seeds<\/li>\n\n\n\n<li>50g butter<\/li>\n\n\n\n<li>5g salt<\/li>\n\n\n\n<li>50g sugar<\/li>\n\n\n\n<li>40g flour<\/li>\n\n\n\n<li>10g&nbsp;Casaluker cocoa powder<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the dry ingredients together with the salt and pumpkin seeds.<\/li>\n\n\n\n<li>Using a food processor at high speed and add the butter.<\/li>\n\n\n\n<li>Fill the mould with 85 grams of this dough, bake at 165\u00b0C.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Chocolate dip<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500g&nbsp;Belcolade cocoa butter<\/li>\n\n\n\n<li>500g&nbsp;Belcolade white chocolate<\/li>\n<\/ul>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Blend all ingredients using an immersion blender.<\/p>\n\n\n\n<p>(Processing temperature 40\u00b0C)<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">To finish<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare the sponge cake and bake it in a 3cm hemisphere shape and bake.<\/li>\n\n\n\n<li>Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote.<\/li>\n\n\n\n<li>Freeze the interior.<\/li>\n\n\n\n<li>Prepare the yoghurt mousse and fill in the desired shape.<\/li>\n\n\n\n<li>Place the frozen interior in this.<\/li>\n\n\n\n<li>Immediately after de-moulding, dip directly into the chocolate dip.<\/li>\n\n\n\n<li>Finish the dish with pumpkin crumble.<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Serving suggestion<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Serve in the&nbsp;Dobla Halloween cupcake&nbsp;and decorate with a&nbsp;Dobla spooky bat.<\/p>\n\n\n\n<p>Recipe courtesy of&nbsp;Dobla.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience! Pumpkin biscuit Ingredients Method Pumpkin compote Ingredients Method Yogurt mousse Ingredients Method Crumble pumpkin Ingredients Method Chocolate dip Ingredients Method Blend all ingredients using an immersion blender. (Processing temperature 40\u00b0C) To finish Serving suggestion Serve in the&nbsp;Dobla [&hellip;]<\/p>\n","protected":false},"author":707,"featured_media":25717,"template":"","meta":[],"categories":[436,378,438,375],"tags":[],"keydate":[],"supplier_sponsor":[801],"class_list":["post-25054","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-seasonal-autumn","category-recipes-desserts","category-recipes-kids","category-recipes","supplier_sponsor-sponsored-henley-bridge"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Halloween pumpkin cupcake - The Wholesale Group - Chefs&#039; Insider<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/halloween-pumpkin-cupcake\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Halloween pumpkin cupcake - The Wholesale Group - Chefs&#039; Insider\" \/>\n<meta property=\"og:description\" content=\"Nothing says Halloween like these delicious pumpkin cupcakes. Decorate with the chocolate bat for a truly spooktacular experience! Pumpkin biscuit Ingredients Method Pumpkin compote Ingredients Method Yogurt mousse Ingredients Method Crumble pumpkin Ingredients Method Chocolate dip Ingredients Method Blend all ingredients using an immersion blender. 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