Pumpkin Pie Cupcake, Vanilla Chantilly and Crumble

Name: Pumpkin Pie Cupcake, Vanilla Chantilly and Crumble
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 cupcakes
Ingredients: 2 cups sugar; 4 eggs; 8 ounces butter, melted; 6 ounces orange juice; 2 teaspoons pure vanilla extract; 2 cups pumpkin puree; 2 teaspoons Saigon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground ginger; 3 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sour cream; Vanilla Chantilly, recipe follows; Crumble, recipe follows; 3 cups plus 6 tablespoons heavy cream; 3/4 cup powdered sugar; 1 tablespoon pure vanilla extract; 1 tablespoon powdered gelatin; 4 cups all-purpose flour; 1 1/3 cups sugar; 1 1/4 cups butter; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

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Level: Intermediate
Total: 1 hr 10 min

Prep: 45 min
Cook: 25 min

Yield: 12 cupcakes

Level: Intermediate
Total: 1 hr 10 min

Prep: 45 min
Cook: 25 min

Yield: 12 cupcakes

Ingredients

2 cups sugar

4 eggs

8 ounces butter, melted

6 ounces orange juice

2 teaspoons pure vanilla extract

2 cups pumpkin puree

2 teaspoons Saigon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream

Vanilla Chantilly, recipe follows

Crumble, recipe follows

Vanilla Chantilly:

3 cups plus 6 tablespoons heavy cream

3/4 cup powdered sugar

1 tablespoon pure vanilla extract

1 tablespoon powdered gelatin

Crumble:

4 cups all-purpose flour

1 1/3 cups sugar

1 1/4 cups butter

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Directions

Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners.
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.
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.
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.

Vanilla Chantilly:

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.

Crumble:

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.)

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.