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Dishin’ It: Turkey Bombes

By Alyssa Pattison

With the holiday season approaching, you may be thinking about festive ways to contribute to the upcoming events. Holiday gatherings with family and friends are a great time to try out a new recipe and receive an immediate reaction to your new ideas.

To really stand out among the typical holiday go-to desserts, perhaps attempt something different this year, such as this dessert recipe festively dubbed the ‘Turkey Bombe,’ created by Clinton Kelly (of TLC’s What Not To Wear) and Carla Hall. This recipe was featured on ABC’s The Chew earlier this month.

Of course, if you plan on giving a recipe as a gift, be sure your gift is delicious! Creating a test batch to be sure you’ve reached the intended outcome of your recipe is highly recommended.

 

Clinton Kelly and Carla Hall’s Turkey Bombe (Featured on ABC’s ‘The Chew’)

Skill Level: Moderate

Time: 30-60 min

Serves 12

 

Kitchenware needed: Cupcake liners, dry and liquid measuring cups, cupcake tin, mixing spoon, large mixing bowl, rubber spatula, pastry bag (a zip-top bag will work, also), sifter, and hand mixer

 

Ingredients

  • For the Cupcakes:
  • 3/4 cup Cocoa Powder
  • 3/4 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 12 tablespoons Butter (1 1/2 sticks)
  • 3 Eggs
  • 1 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1/2 cup Sour Cream

 

For the Whipped Cream Filling:

  • 1 cup Heavy Cream
  • 1/3 cup Powdered Sugar
  • 1/4 cup Pumpkin Puree
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Cloves

 

For the Icing:

  • 32 ounces Cream Cheese (4 blocks softened)
  • 4 sticks butter (softened)
  • 4 cups Powdered Sugar
  • 1/4 cup Dark Rum

 

To Top:

  • 1 cup Sweetened Coconut (lightly toasted) or
  • 1 cup Chopped Walnuts (lightly toasted)

 

Directions:

Step 1: (Refer to ingredients for the whipped cream filling.) Whip cream into soft peaks, add sugar and spices and continue whipping to achieve medium peaks. Gently fold in pumpkin puree. Transfer to a pastry bag or zip-top bag fitted with a piping tip.

Step 2: (Refer to ingredients for the icing.) Whip together softened cream cheese, butter, powder sugar and rum until combined. Transfer to a pastry bag or zip-top bag fitted with a piping tip. Chill until ready to use.

Step 3: Preheat oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.

Step 4: (Ingredients: ¾ cup Coca powder, ¾ cup All-purpose flower, 1/2 tsp. Salt, 1 tsp. Baking powder.) Sift flour, cocoa powder, salt and baking powder together in a bowl.

Step 5: (Ingredients: 12 Tbs. or 1 ½ sticks of Butter, 3 Eggs, 1 cup Sugar, 2 tsp. Vanilla extract.) Using an electric mixer, beat together the butter and sugar until light and fluffy. Continue mixing and add one egg at a time until incorporated. Mix in vanilla.

Step 6: (Ingredients: ½ cup Sour cream.) Alternate between the flour mixture and sour cream, mixing slowly to combine.

Step 7: Evenly distribute batter among muffin tins and bake for 20-25 minutes until a skewer inserted comes out clean. Cool in pan until cool enough to handle. Finish cooling on a wire rack.

Step 8: Use a knife to trim the bottom of the cupcake to round off.

Step 9: Pierce the bottom of the rounded cupcake with the pumpkin whipped cream filled pastry bag and squeeze to fill cupcake with a few tablespoons of mixture.

Step 10: Cover filled cupcakes with icing, smoothing to achieve desired look.

Step 11: (Ingredients: 1 cup Sweetened coconut – lightly toasted or 1 cup Chopped walnuts.) To top: Roll in your choice of coconut or walnuts.