Description
Delicious cupcake! Very very tender, moderately moist, with a rich finish., about this say, though lips eat.
Ingredients
-
Brown sugar
200 g
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Sugar
100 g
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Flour
340 g
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Vegetable oil
230 ml
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Pumpkin
1 piece
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Chicken egg
4 piece
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Nutmeg
0.25 tsp
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Cinnamon
1 tsp
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Leavening agent
0.5 tsp
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Soda
-
Salt
-
Vanilla essence
1 tsp
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Cheese curd
120 g
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Butter
20 g
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Powdered sugar
80 g
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Milk
2 Tbsp
Cooking
First of all we need pumpkin puree. Preparing it is easy and simple. The pumpkin with the peel cut into large pieces and bake in the oven for an hour, then peel and break the blender. Or purified pumpkin cut into pieces, put in a pan and to extinguish with a small amount of water until tender, then punch a blender.
Products for cake should be at room temperature.
In a large bowl sift the flour, baking powder, baking soda, cinnamon, nutmeg, mix all the ingredients with a whisk.
In the mixer bowl pour the brown sugar TM Mistral, white sugar, beat the eggs, add the vanilla extract, salt, beat with a mixer for 4-5 minutes until fluffy mass.
Pour in vegetable oil, add pumpkin puree, mix well.
To enter in the liquid mass parts of the flour mixture, stir well.
The dough consistency should resemble thick cream.
For this quantity of ingredients needed form with a diameter of 26 cm were prepared from half of the ingredients and baked the cake in a silicone mould of a smaller size.
Bake cake in a well-heated oven at 180* 50-60 minutes. Willing to test on dry kindling.
If desired, the cake can be covered with glaze for this, stir with a whisk cream cheese room temperature, butter, powdered sugar by adding 1-2 tablespoons of milk and a few drops of vanilla extract.
The finished cake pour the glaze and serve.
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