Ingredients
Chocolate vermicelli or sprinkles
Fondant pumpkins
1/4 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
1 cup (230 grams) softened unsalted butter, cut into pieces
1 cup (200 grams) granulated sugar
3 egg whites (90 grams)
2 teaspoons vanilla extract
1/2 cup (112 grams) plain nonfat Greek yogurt
1 1/2 cups (340 grams) pure pumpkin puree
2 large eggs (100 grams)
12 tablespoons (173 grams) unsalted butter, softened
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
4 teaspoons baking powder
1 1/2 cups (240 grams) dark brown sugar
2 1/2 cups (325 grams) all-purpose flour
(2) chai tea bags
1 cup boiling water
Step by step
Place the water in a KitchenAid® Pro Line® Series Electric Kettle, and bring to a boil. Pour the boiling water over the tea bags, and allow them to steep for at least 10 minutes, or as long as overnight.
Lightly mist a KitchenAid® Professional-Grade Nonstick Muffin Pan with non-stick spray, and preheat the oven to 350 degrees F.
Place the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in the bowl of the KitchenAid® Stand Mixer, and mix on low speed to combine.
Add in the butter, and stir on low speed until the mixture resembles damp sand.
Stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
Add the brewed tea, pumpkin puree, Greek yogurt, and vanillla, and mix until incorporated. Scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake’s structure.
Fill the KitchenAid® Muffin Pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean. Cool completely, then frost and decorate.
For chai buttercream: Place the egg whites and sugar in the bowl of the KitchenAid® Stand Mixer. Place over a pot of simmering water. Cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.
Remove the egg white mixture from the heat, and whip on medium-high speed (using the whip attachment) until there is no hint of warmth remaining, and the meringue holds stiff peaks.
Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.
Stir in the five-spice powder, ginger, and black pepper until completely incorporated.
(If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)