Description
The outside of the cupcake as a cupcake, nothing remarkable, but the shape looks quite nice. Very interesting pastries - a little wet, fraught and unobtrusive pumpkins, and the brightness of cinnamon, and a hint of nutmeg, and the flavor of cranberries in a layer of cream cheese.
Ingredients
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Pumpkin
250 g
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Flour
180 g
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Butter
80 g
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Sugar
160 g
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Chicken egg
3 piece
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Leavening agent
1.5 tsp
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Cinnamon
1 tsp
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Nutmeg
-
Salt
0.5 tsp
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Cheese curd
200 g
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Sauce
4 Tbsp
Cooking
Pumpkin wash, peel and cut into small pieces
Put in a pan, splash on the bottom 1-2 tbsp of water, cover and on low heat allow it to complete softening. If the water boils away, add a little. If, on the contrary, liquid from the pumpkin will be too much, remove the lid, increase the heat and evaporate all the moisture. Our goal is soft pieces of pumpkin without moisture.
Mash the pumpkin into a puree and allow to fully cool.
For the dough whisk the butter with sugar, add one egg. Mix the flour with the baking powder and spices. Add the flour-pumpkin puree-flour-mashed potatoes-flour, every time vimosewa until smooth.
For layer in cream cheese, add the egg. If you prefer sweet curd, then sprinkle in a little sugar. I liked it such a contrast of flavours in a cupcake - sweet dough + curd neutral, so podkladyval layer.
Whisk whisk the cottage cheese and add sauce "wild cranberries". The amount of sauce - to your taste. I added 2 tablespoons, but for a bright color layer this amount was not enough.
With a spoon stir in the sauce. It is not necessary to achieve uniformity.
Preheat the oven to 175 C. grease Muffin form with butter and pour half of the pumpkin dough, flatten. The size of the form 22х10см, depth 4.5 cm
Then carefully, trying not to coat the layer of curd.
And done again the test. Bake 55-60 minutes until dry kindling. If the top get too brown, cover with foil.
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