Pumpkin cakes

Description

When you need something quick and inexpensive for the home tea. I have all of the products were home and didn't want to buy anything extra. The dough is crumbly cupcake, a layer of apricot jam and the icing on the condensed milk. Very simple and tasty!

Ingredients

Margarine

90 g
Sugar

135 g
Chicken egg

3 piece
Puree vegetables

200 g
Flour

200 g
Starch

3 Tbsp
Yogurt

75 ml
Soda

1 tsp
Jam
Condensed milk

1 Tbsp
Cocoa powder

1 Tbsp
Butter

1 Tbsp

Cooking

Melt margarine and beat with sugar.

To drive eggs one by one, beating well with mixer after each addition.

Add yogurt and pumpkin puree, mix well.

Add hydrated soda and sift the flour with starch. Stir (but not for very long), pour on a baking sheet and bake at 180-200 deg. before Browning.

Cut the finished seam in half (I cut into 4 pieces) and densely to coat with jam (it then very well permeates the cake!).

For the glaze heat the butter, condensed milk and cocoa, boil until thick and randomly decorate the cakes (after cutting them into pieces a La carte).