Description
This recipe with Hukuku (from Alina Spradley) immediately got me interested in the combination test of pumpkin and fragrant spices, but no pumpkin. And recently a friend gave pumpkin from the garden, so I decided to try this cupcake. It turned out tender, sweet cupcake, the pumpkin flavor is not felt. And most interestingly, this cupcake is exactly 5 days remains fresh as just baked. Tested! It's just that we ate long, as it turned out just great! Thanks to the author. Give below your adjustments.
Ingredients
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Flour
3.5 cup
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Salt
1 tsp
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Leavening agent
3 tsp
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Cinnamon
1 tsp
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Carnation
0.5 tsp
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Nutmeg
0.5 tsp
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Allspice
0.5 tsp
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Sugar
2.5 cup
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Brown sugar
0.5 cup
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Vegetable oil
1 cup
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Pumpkin
500 g
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Chicken egg
4 piece
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Powdered sugar
1 cup
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Milk
2 Tbsp
Cooking
If there are ready-made pumpkin puree, I'll take it (actually, it was in the original recipe). If the puree is not, make it. To do this, the pumpkin cut into cubes and bake in the oven for 20-25 minutes, until soft.
From baked pumpkin to make a puree.
Sift dry ingredients: flour, salt, baking powder and spices. Don't be afraid of pepper. He is very harmoniously into the overall taste and flavor of the cupcake.
In a separate bowl beat the eggs with sugar.
Add the vegetable oil, then pumpkin puree.
Enter the flour mixture, stir and pour into a mold, greased and floured. The author writes that the recipe makes two cake pan size 9Х5Х3 inch (23Х13Х8 cm). I baked in a round shape with a hole, cupcake have risen, that became not just above the sides, and covered them with a cap. So pick up a very large form.
That looked so baked cupcake. Bake at 180 degrees. I have cooked approximately 1 hour 20 minutes. If you bake in two forms, as required by the prescription, 50-55 minutes.
Make the glaze by mixing powdered sugar with milk and mix well.
The finished cake pour the glaze.
This photo shows what he is tall.
Help yourself, very tasty! The only thing for my taste is very sweet, so next time will reduce amount of sugar to 1.5-2 cups. And the icing does not make with the milk and dissolve the powdered sugar with lemon juice to make it sweet and sour. But will make more as soon as the pumpkin I have!
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