Pumpkin Mousse Cupcakes

Pumpkin Mousse Cupcakes

Sally Whittaker makes Pumpkin Mousse Cupcakes
Pumpkin Mousse Cupcake
Pre-heat Oven to 350 Degrees - place cupcake liners into cupcake pans

1 Box Spice Cake Mix
1 Cup Canned Pumpkin
1/3 Cup Vanilla Yogurt (not low fat)
½ Cup Water
1½ Tbsp. Pumpkin Spice Seasoning

Mix all ingredients until well blended, spoon into Cupcake liners
Bake for 15-16 minutes on 350.

Makes approximately 2 Dozen
Cream Cheese White Chocolate Frosting
8 oz cream cheese, softened
1 Stick softened butter
2 Cups White Chocolate Chips, melted
1 tsp. Vanilla
2 Cups Powdered sugar

Blend the first 2 ingredients together for 1 minute
then add the melted white chocolate, 1 tsp. vanilla and then 2 Cups powdered sugar - 1 cup at a time.
Chill for at least 15 minutes before piping this onto your cupcakes. If you chill it for too long that is fine, it will just become more solid and you'll need to microwave it on defrost (30% power) for about 45 sec. to 1 min. or until it will stir but NOT be melty looking.

Pumpkin Mousse filling recipe:
1 -3.4 ounce package of instant pudding (either pumpkin spice flavor or vanilla and add 2 tablespoons of pumpkin spice seasoning)

Mix the pudding with 1 3/4 cup of heavy whipping cream. Mix it for a couple of minutes until it is all nice and smooth, then you can add it to the center of your pumpkin cupcakes

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