Tag Archives: Cupcakes

Halloween Kabocha Muffin Cupcakes

Some people like muffins.
Some people like cupcakes.
Some people like Halloween.

Let’s combine them all!

INGREDIENTS: (For 6 cakes)

Kabocha: 120 g
All purpose flour: 120 g
Cinnamon: 1 teaspoon
baking powder: 1 teaspoon
Milk: 40 ml (1/5 cup)
Unsalted butter: 50 g
Sugar: 50 g
Egg: 1


Peel the kabocha and throw away their seeds.
Put inside a cooking bowl.
Cook in microwave oven for 30 seconds at 500 W.
Break with fork to make it easier to mix.

Bring butter and egg to room temperature.
In a bowl pour butter and sugar.
Whisk until mixture whitens.
Add beaten egg one third at a time and mix well.

Add kabocha and mix roughly.
Add flour, baking powder and cinnamon and mix.
Add milk one g\half at a time and mix.

Pour mixture inside 6 paper cupcake cups.
Bake at 170 degrees Celsius for 20 minutes.
Let cool completely.

Points: Do not mix all ingredients too much.
If you have too much mixture you can freeze it.
Re-heat muffins inside microwave oven before eating them!


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Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non-Wheat Flour Carrot Cupcakes

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe. Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the first one, it is dedicated to wheat flour allergics!

Non-Wheat Flour Carrot Cupcakes!

INGREDIENTS: For 6 cupcakes

-Unsalted Butter: 100 g
-Brown sugar: 50 g
-Eggs: 2
-Honey (liquid): 1 tablespoon
-Gated carrots: 100 g
-Rice powder: 130 g
-Baking powder: half a teaspoon

-Egg wites: 2
-Sugar: 50 g


-Bring butter to room temperature.
-Add brown sugar and mix well, incorparating a much air inside as possible.

-Add eggs and mix well.
Add grated carrot, honey, rice flour and baking powder. Mix well.

-Beat the egg whites with sugar into a solid meringue.
Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
Pour mixture into cups.
Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.

-Bake for 20~25 minutes at 180 degrees Celsius.

Simple, isn’t it?

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Kabocha Lemon Cupcakes

It seems I have finally caught the “cupcakes disease”. I cannot fail being attracted to cupcake recipe, but with the difference I’m only interested in the Japanese varieties!

Kabocha, or Cambodia abóbora in Latin, originally came from the Andes region in South America but was develpped as the present variety in Cambodia, hence its name.
The Japanese grow a lot of them but they have to import them notably from Tonga in the South Pacific to satisfy the enormous demand!

Here is a very simple recipe for people in a hurry!
Kabocha Lemon Cupcakes!

INGREDIENTS: 8~10 cakes

-Hot-cake mix: 200 g
-Honey (liquid): 3 tablespoons
-Kabotcha (or pumpkin): 3 tablespoons (mash them first)
-Lemon juice: 2 tablespoons
-Milk: 60 ml
-Unsalted butter: 80 g
-Eggs: 2 large
-Almond slices (to taste)


-Pre-heat oven to 180 degrees Celsius. Bring butter back to home temperature.

-In a bowl mix the eggs and butter well until smooth. Add honey and mix. Add mashed kabocha and mix.

-Add milk and mix. Add hot cake mix (powdered mixture) and mix well.

-Add lemon juice and mix well.

-Fill cups up to 6 or 7 tenths of their depths. Decorate with almond slices

-Bake in oven at 180 degrees Celsius for 2~23 minutes.

Easy, isn’t it?

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French Cupcakes: Lemon & Ricotta Cupcakes


I finally succumbed to the temptation of posting a cupcake recipe!
Mind you, this one is very French in spite of its name, and I7m afraid it’s a first and last!LOL

Lemon & Ricotta Cupcakes!

INGREDIENTS: for 6~9 people

-2 lemons (organic, please!)
-Ricotta Cheese: 100 g
-Eggs: 2
-Slightly salted (demi-sel) butter: 110 g (softened)
-Sugar: 110 g
-Sieved flour: 110 g
-Baking powder: 1 small packet
-Icing sugar: 4 tabespoons


-Preheat oven to 180 degrees Celsius

-Mix softened butter with sugar so as to obtain a creamy mixture.

-Lightly beta the 2 eggs. Mix them with the butter cream little by little.

-Add the finely chopped zest of 1 lemon, 1 tablespoon of lemon juice, the sieved flour, and the baking powder.. Mix well.

-Fill one fourth of each cup with that cupcake mixture.
Add a “large” teaspoon of ricotta.
Cover the ricotta with more cupcake mixture. Make sure to fill only three fourths of each cup.

-Bake at 180 degrees Celsius for 15 minutes.

-Prepare the icing/glacage:
In a bowl pour the icing sugar with a few drops of hot water and mix. Cover with cellophane paper and keep aside (you can use it until the cakes have completely cooled down.

-Cut 6~9 slices of the second lemon. Take off the outer skin.

-As soon as the cakes have completely cooled down, Top with one teaspoon of icing. Spread to make a small circle as in picture above. Top with one slice of lemon.

As this is a cupcake designed for adults, drink a dry white wine with them!

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