Kabocha-Ginger Cupcakes with Satsuma-imo Cream Cheese Frosting

Fusion cupcakes with a crazy-long name, moist crumb and delicious frosting.

I wrote the first draft of this post before I made these. So, writing from the past, I really hope they turn out delicious and beautiful. At least delicious. Wow I'm nervous.

But if you're seeing this post, then, success!

**Note about recipes/originality**: I am a just-starting-out baker, and I'm tentatively expanding my repertoire by performing minor adjustments to established recipes. I hope to one day attain the skill to create my own, but until then I'll do my best to attribute recipes to the right people. Also, this blog makes me $0 (negative, actually, if you count the time I spend - opportunity cost is a fickle mistress).

Kabocha-Ginger Cupcakes
Makes 32 regular cupcakes.
(Adapted from Jessica Segarra's (The Novice Chef Blog) Pumpkin Dream Cake)

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt (if using salted butter, omit salt)
1 tablespoon ground ginger
3/4 cup butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
2 cups kabocha squash puree, cooled (see below)
1/4 cup canola oil
1 cup whole milk

1. Preheat oven to 300. Place muffin cups in two 12-muffin tins, or grease with butter and a sprinkling of flour.
   
2. Combine flour, baking soda, salt (if using), and ginger.
   
3. Cream butter and sugar in a large bowl. Add beaten eggs one by one, then add vanilla, kabocha, and oil. Beat until well combined.
4. While still mixing, alternate between adding the milk and flour mixture.
5. Once the batter is of a uniform consistency, pour into the cupcake cups and bake for 20-25 minutes, or until a toothpick inserted in the middle emerges clean.
6. Remove from oven and let cool.

Satsuma-imo Cream Cheese Frosting
Makes about 6 cups
Adapted from Jess' (The Island of Dr. Gateau) Sweet Potato Icing

2 (8 oz) packages of cream cheese, softened
1 cup powdered sugar, sifted
1½ cups cooked satsuma-imo, cooled (see below)
2 tablespoons cooked ube, cooled
2 teaspoons pure vanilla extract
1½ cups heavy whipping cream, chilled

1. Beat the cream cheese until smooth. 
2. Add powdered sugar and vanilla. Beat until uniform.
   
3. Add sweet potato. Beat until uniform.
4. Add whipping cream and beat until the frosting becomes thick, creamy, and pipeable.
5. Note: If you have leftover frosting (which you should, this is a pretty big recipe), transfer the leftovers into a zip-top freezer bag and freeze until your next baking project.

Cupcake Assembly
Kabocha-ginger cupcakes
Sweet potato cream cheese frosting
Candied ginger pieces (optional)

1. Wait until cupcakes are cooled completely.
2. Fill a piping bag with the frosting and remove all air.
3. Carefully pipe swirls of frosting atop each cupcake.
4. Top each cupcake with a piece of candied ginger.

Kabocha Squash
Makes enough for recipe, with some leftover

1 large kabocha squash (learn how to identify a true kabocha)

1. Preheat oven to 375°F. Place one oven rack in the center, and one near the bottom.
2. Thoroughly wash the outside of the squash and dry. Stab skin 4-5 times, allowing moisture to vent.
3. Place squash directly on center oven rack. To catch drips and hold your potato, put a tray lined with aluminum foil on the bottom rack. Wrap foil around edges of pan to secure, if you're not baking your potato.
4. Bake for 45-60 minutes, or until the squash can be easily stabbed with a fork. Remove from oven and let cool before handling.
5. Cut squash in half and scrape out the seeds. Scoop out the squash flesh and put in the fridge to cool for later use.

Satsuma-imo (Japanese sweet potato) and Ube (purple yam)

1 large satsuma-imo
1 small ube

1. Preheat oven to 375°F. (You can use the oven to bake the potato as you make the squash).
2. Thoroughly scrub the tubers and dry. Stab skins 4-5 times with a fork.
3. Place tubers on foil-lined tray.
4. Bake for 45-60 minutes, or until the juices coming out of the tubers are caramelized and the flesh gives easily when tested. Remove from oven and let cool before handling.
5. Place peeled potato in a food processor. Blend until smooth, and most of the skin is broken up. Place puree in the fridge to cool before using.
6. Scoop out the ube's purple flesh and mash with a fork. Cool in the fridge before using.