Our third prize winner is Rhonda E. from Tacoma, Washington for her White Chocolate Pumpkin Frost Cupcakes.
These sumptuously moist pumpkin cupcakes, feature a white chocolate center made of Lindor truffles, topped with a creamy white chocolate frosting from a Lindt Classic Recipe White Chocolate bar and topped with a touch of cinnamon and a Lindor truffle.
They’re sure to be a crowd pleaser at any holiday table.
Thank you Rhonda!
Ingredients
Cake:
- 4 eggs (room temp)
- 1 ½ t. salt
- 15 oz. canned pumpkin
- 1/2 c. buttermilk
- 1 c. vegetable oil
- 3 c. white sugar
- 2 t. baking soda
- 2 T. vinegar (red wine)
- 13 oz. cake flour
- 1 t. ground cinnamon
- 1 t. ground nutmeg
- 1 t. allspice
The Center:
- White Chocolate Lindt Truffle
Glaze:
- 5 oz. powdered sugar
- 2 T. plus 1-2 t. milk
- 1/8 t. orange oil
Ganache:
- 4 oz. heavy whipping cream
- 4 oz. Classic Recipe White Chocolate Bar
White Chocolate Cream Cheese Frosting:
- 8 oz. cream cheese, softened
- ¼ c. heavy whipping cream
- 4 oz. Classic Recipe White Chocolate Bar
- Dash of salt
- 1 t. vanilla (optional)
- 5 c. sifted powdered sugar
Garnish:
- A sprinkle of Cinnamon
- One Lindor Truffle White Chocolate
Directions:
Preheat oven at 350 F
Cake:
- Mix eggs with salt til slightly frothy.
- Add pumpkin, buttermilk, oil, and sugar, mix to combine.
- In a separate bowl, slowly add vinegar to baking soda. Be cautious though – there will be a lot of fizz action – and if the bowl isn’t large enough it could spill over.
- Add foamy brew to pumpkin mix.
- Sift cake flour with spices.
- With mixer on a slow speed, add cake flour to pumpkin then mix just until smooth and creamy.
- For sake of beauty and competition, I used the jumbo size cupcake.
- Using an ice cream scoop, plop first batter into cupcake holder, add truffle, top with 2nd scoop of batter.
- Bake for 24 minutes
Glaze:
- Whisk together powdered sugar, milk and orange oil.
- Brush glaze over cupcakes.
- For a shiny glaze: brush glaze on warm cupcakes; for a white satin glaze: cool cupcake completely before glazing.
Ganache:
- Chop chocolate into smaller pieces.
- Place in microwave save bowl, add heavy whipping cream.
- Heat cream just til slightly boiling, gently stir chocolate til smooth.
- Remember, stir gently or you’ll get air bubbles in your ganache.
- Spread over cakes when cooled.
Frosting:
- Chop chocolate into smaller pieces.
- Place in microwave save bowl, add heavy whipping cream.
- Heat cream just til soft boil, gently stir chocolate til smooth.
- Whip the cream cheese with white chocolate mix, add dash of salt.
- Slowly add powdered sugar, increase amount to achieve right texture
Garnish:
Garnish with a sprinkle of Cinnamon
One Lindor Truffle White Chocolate
yield: 12 dozen jumbos; 24 regular size cupcakes
