Pumpkin Spice Cup
Pumpkin Spice Cup made with pumpkin sponge cake and whipped cream cheese in chocolate cup, decorated with macarons.
Servings 4 cups
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Pumpkin Sponge cake
- 180 gr (1 and 1/2 cup) all-purpose flour
- 5 gr (1 teaspoon) baking powder
- 5 gr (1 teaspoon) pumpkin spice powder
- 2 eggs room temperature
- 100 gr (1/2 cup) white granulated sugar
- 50 gr (1/4cup) brown light sugar
- 50 gr (1/4 cup) vegitable oil
- 150 gr (2/3 cup) pumpkin puree
Whipped Pumpkin Spice Cream
- 226 gr (8oz) cream cheese cold
- 346 gr (1 and 1/2 cup) heavy whipping cream cold
- 130 gr (1 cup) powdered sugar
- 5 gr (1 teaspoon) pumpkin spice powder
Instructions
Pumpkin Sponge Cake
- Preheat oven to 350 Fahrenheit degrees. Line up baking sheet with parchment paper.
- In the large mixing bowl whisk together flour, baking powder and pumpkin pie spice powder. Set aside.
- In a separate mixingbowl whisk eggs with sugars untill its fluffy. Add vegitable oil and pumpkin puree. Whisk again untill well combined.
- Add dry ingredients and fold with the spatula. Do not overmix.
- Transfer batter into baking sheet and level up with the spatula.
- Bake in the preheated oven for 10-15 minutes or untill toothpick inserted into center comes out clean.
- Let cool for a few minutes then transfer to a wire rack to cool completely.
Whipped Pumpkin Spice Cream
- In the mixing bowl of stand mixer with pedal attachment, add cream cheese.
- Beat cream cheese on the medium speed for 1-2 minutes or untill cream cheese is smooth and free of lumps.
- Add sifted powdered sugar and pumpkin spice powder. Beat again for a few seconds.
- Slowly drizzle in about 1/4 cup of heavy cream and beat on medium speed untill the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy cream and beat untill stiff peaks form.
- Use immediately and keep refrigerated.