The holidays are sweeter with a little Italian flair, and Dolci Momenti Italian Home Bakery delivers just that. Meaning “sweet moments” in Italian, this Boerne-based gem is the creation of Elena, a talented cake artist who honed her craft in Italy and continues to perfect it through hands-on workshops all across the Boot. Known for her Neapolitan pastries and elegant cakes made with organic ingredients, Elena shares two festive favorites with us this season: pumpkin muffins with cream cheese icing and her playful twist on the beloved “Raffaello,” whipped up especially for you, our Boerne Lifestyle readers.
dolcimomentibakery.com | 210-289-9720
Pumpkin Muffins with Italian Cream Cheese Icing
Ingredients
6 tablespoons unsalted butter
½ cup brown sugar
1 large egg
½ cup plus 4 tablespoons pastry flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground allspice
¼ teaspoon kosher salt
½ cup buttermilk
4 tablespoons pumpkin purée
Golden raisins or walnuts (optional)
6 tablespoons mascarpone cheese
3 tablespoons cream cheese
5 tablespoons confectioner’s sugar
10 ounces orange fondant
Directions
- To make the muffins, preheat the oven to 375º and line a muffin tin with cupcake papers.
- In a mixing bowl, whisk together dry ingredients. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream together sugar and softened butter until it is light and fluffy. Add the egg and cream well.
- In a separate bowl, stir together the pumpkin purée and buttermilk.
- Add 1/4 of the dry ingredients to the mixer bowl and mix until blended. Add 1/3 of the liquids and mix until incorporated. Repeat until all ingredients are combined.
- Fill muffin tins 2/3 full.
- Bake for about 18-20 minutes, or until a toothpick comes out clean. Let them cool.
- To make icing, combine cream cheese and mascarpone.
- Add powdered sugar in 3 parts until smooth.
- Using a round cutter, cut through the center of each muffin, stopping 1/2 inch from the bottom, and carefully remove the center.
- Transfer the frosting to a pastry bag and fill the cavity of each muffin, then pipe a rosette over the top. Lightly cover the sides, and refrigerate for 30 minutes to firm.
- Dust the workspace with powdered sugar and divide the fondant into 1-ounce balls. Roll it and wrap it around the muffin. Press the fingertips around the center to shape it like a pumpkin and remove the excess.
Raffaello 2.0
Ingredients
4 ounces premium white chocolate
¾ cup coconut flour
½ cup plus 3 tablespoons heavy whipping cream
½ cup mascarpone cheese
3 tablespoons confectioner’s sugar
3 tablespoons crushed almonds
½ cup shredded coconut
Specially crafted for Boerne Lifestyle, the “Raffaello 2.0” is a reinterpretation of the iconic confection by Ferrero Rocher, the Italian brand founded by Michele Ferrero in 1982 in Alba, a charming town in the hills of Piedmont.
Directions
- Heat 3 tablespoons of heavy whipping cream and pour it over the chopped chocolate. Whisk until fully dissolved, then set aside to cool.
- In a separate bowl, beat heavy cream and mascarpone cheese with an electric mixer until smooth and creamy. Add confectioner’s sugar and beat again.
- Mix in coconut flour and crushed almonds until combined. Then, form into golf-ball-sized portions. If the mixture is too soft to handle, refrigerate for up to 15 minutes.
- Roll balls in shredded coconut. Refrigerate and enjoy within two days.