PUMPKIN　TARTS Easy Pumpkin Cakes

October 18, 2006 Pumpkin cakes using “hot cake” mix (pancake mix). The batter can easily be made by simply mixing the ingredients in order. Soggy pumpkins are not suited for this recipe, so try using “Ebisu” or “Kuri” pumpkins, which are dry and flaky when cooked.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Microwave pumpkin and mash it with a spoon or a fork. (Photo #1) Place the mashed pumpkin in a bowl. Mix in egg, sugar and whipping cream. Blend well. (Photo #2) Mix in “hot cake” mix. Blend well. (Photo #3) Transfer the batter into small cups. Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. (Photo #4) Servings per Recipe Calories per Serving Ready In 5  five 5cm square baking cups  0kcal 60 minutes “hot cake” mix (pancake mix) 100g  pumpkin 50g  whole egg 50g  sugar 50g  whipping cream 50g  【Preparation】 - Sift “hot cake” mix.