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QimiQ
Benefits
Creamy indulgent taste with less fat
No additional gelatin required
Acid and alcohol stable
Cakes remain moist for longer
Real dairy cream product, cannot be over whipped
Light and fluffy consistency
15
easy
Ingredients for 12 servings
For the cupcakes
125
g
QimiQ Sauce Base
100
g
Butter,
melted
120
Sugar
4
Egg(s)
2
g
Orange zest
15
g
Pumpkin seed oil
120
g
Graham crackers,
crumbled well
40
g
AP Flour
10
g
Baking powder
120
g
Pepitas,
ground
Fot the topping
250
g
QimiQ Whip,
chilled
125
g
QimiQ Classic,
whisked smooth
200
g
Hokkaido Pumpkin
60
50
g
Brown sugar
1
small pinch(es)
Cinnamon
100
Quark 20 % fat
2
cl
Whisky
50
g
Sugar
Method
1.
Preheat the oven to 320 °F (air circulation)
2.
For the cupcakes: mix the QimiQ Sauce Base with the melted butter, sugar and eggs until smooth. Add the remaining ingredients and mix well.
3.
Fill into the prepared forms and bake in a preheated oven at 320°F for approx. 25-30 minutes. Allow to cool.
4.
For the topping: peel the pumpkin and apples and cut into cubes. Marinate with the brown sugar and cinnamon, put into a saucepan, cover and stew in the oven at 320 °F until tender. Blend the mixture and allow to cool.
5.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the mixture is completely incorporated (especially the bottom and sides of bowl). Add the QimiQ Classic, quark, sugar, whisky and 250 g of the pumpkin puree and continue to whip until the required volume has been achieved. Chill for approx. 1 hour.
6.
Fill the cream into a piping bag and pipe onto the cupcake. Decorate as required.
