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Pumpkin Pie Cupcake, Vanilla Chantilly and Crumble Recipe

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Pumpkin Pie Cupcake, Vanilla Chantilly and Crumble
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Ingredients
27
Count
Nutrition
1114
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners.
  2. In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow. Add the melted butter, orange juice and vanilla. Then add the pumpkin puree. Add the cinnamon, nutmeg and ginger to the mixing bowl, and combine thoroughly.
  3. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients and the sour cream to the egg mixture, alternating between the dry ingredients and the sour cream. Fill the prepared cupcake liners three-quarters of the way full with the batter. Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes.
  4. To assemble: Top the pumpkin cupcake with a dollop on top of the Vanilla Chantilly. Roll the sides of the cupcake in the Crumble to coat.
  5. Vanilla Chantilly:
  6. In a mixing bowl fitted with a whisk attachment, whip 3 cups of the heavy cream until it starts to get thick. Add the powdered sugar a little at a time while it is whipping, being careful not to over mix the cream. Then add the vanilla. At this point the whipped cream should be at a soft peak. Bloom the gelatin with the remaining 6 tablespoons heavy cream When the gelatin is completely bloomed, put in the microwave at 10 second increments until melted. Then add the warm liquid to the whipped cream. Put the vanilla chantilly in a piping bag fitted with a round tip.
  7. Crumble:
  8. Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle, combine the flour, sugar, butter, baking powder, cinnamon and salt. Mix just enough to combine. Spread the crumble on a sheet tray in a thin layer and bake until golden brown. (The crumble can also be used as topping for muffins and quick breads.)
  9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1113.82 Kcal (4663 kJ)
Calories from fat 516.55 Kcal
% Daily Value*
Total Fat 57.39g 88%
Cholesterol 161.34mg 54%
Sodium 1345.02mg 56%
Potassium 781.57mg 17%
Total Carbs 131.87g 44%
Sugars 50.26g 201%
Dietary Fiber 5.49g 22%
Protein 15.12g 30%
Vitamin C 7.7mg 13%
Vitamin A 0.4mg 14%
Iron 3.2mg 18%
Calcium 225.5mg 23%
Amount Per 100 g
Calories 357.03 Kcal (1495 kJ)
Calories from fat 165.58 Kcal
% Daily Value*
Total Fat 18.4g 88%
Cholesterol 51.72mg 54%
Sodium 431.14mg 56%
Potassium 250.53mg 17%
Total Carbs 42.27g 44%
Sugars 16.11g 201%
Dietary Fiber 1.76g 22%
Protein 4.85g 30%
Vitamin C 2.5mg 13%
Vitamin A 0.1mg 14%
Iron 1mg 18%
Calcium 72.3mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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