Coffee cupcake with caramelized pumpkin and nuts

Description

Cupcake with a coffee aroma, subtle touch of caramelized cinnamon pumpkin and grains nuts. Moderately sweet, moderately moist and easy to prepare

Ingredients

Butter

180 g
Chicken egg

2 piece
Sugar
Yogurt

250 ml
Leavening agent
Salt
Flour

400 g
Instant coffee

1.5 Tbsp
Pumpkin

300 g
Cinnamon

1 tsp
Walnuts

50 g

Cooking

Pumpkin flesh cut into small (approximately 0.5 x 0.5 cm) slices. In a pan melt 50 grams of butter, add the pumpkin. Cook until complete evaporation of the released liquid, then add the sugar and cinnamon. Stirring occasionally keep on the heat until caramelization pumpkin.

Nuts grind in a blender, but not in the dust, and for a couple of turns, or cut by hand.

In a separate bowl melt the butter. The eggs with the sugar and salt, beat until thick foam, add the yoghurt (or the list goes on), the baking powder, mix well, pour the melted butter and again mix well

Enter the part of the flour (about 2/3), then the nuts - mix and pumpkin - mix and the remaining flour. In the end, add coffee. The dough should not be very thick, but not liquid, so the amount of flour I pointed out is not accurate, you will see it more or less.

Ready put the dough in the prepared pan. I have a form of the old aluminum, so I greased it with oil and sprinkle with flour. Put in pre heated oven

Bake at 180-200* 45-60 min. it All depends on the oven. I was baking for 55 minutes

The finished cake to cool, remove from the mold and sprinkle with powdered sugar. Cupcake turns out moderately sweet, so sweet tooth can increase the amount of sugar

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