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QimiQ
Benefits
Light and fluffy consistency
Full taste with less fat content
Alcohol stable and does not curdle
Real dairy cream product, cannot be over whipped
15
easy
Ingredients for 12 servings
For the cupcakes
125
g
QimiQ Classic,
room temperature
100
g
Butter,
melted
120
g
Sugar
4
Egg(s)
0.5
Orange(s),
finely grated zest
15
ml
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
200
g
Hokkaido Pumpkin
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: whisk the unchilled QimiQ Classic smooth. Add the melted butter, sugar, eggs, orange zest and pumpkin seed oil and mix well.
3.
Mix the digestive biscuits with the flour, baking powder and pumpkin seeds. Add to the QimiQ mixture and mix well.
4.
Fill into greased muffin molds and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
5.
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.
6.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the 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.
7.
Fill the cream into a piping bag and pipe onto the cupcakes. Decorate as required.
