Description
This cupcake flavor and the pumpkin flavor is not felt, and the dessert turns out so tender that just melts in your mouth!!! Pumpkin it requires a fresh, but can be baked or boiled, or braised, and you can substitute pumpkin for carrots - also will turn out perfectly!
Ingredients
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Pumpkin
300 g
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Flour
250 g
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Chicken egg
4 piece
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Sugar
150 g
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Vanilla sugar
1 pack
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Cinnamon
1 tsp
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Leavening agent
1 pack
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Grape seed oil
180 ml
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Nuts
160 g
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Salt
1 pinch
Cooking
Nuts fry in a dry pan, cool, chop them (not finely).
Chop the pumpkin into a puree.
Sift the flour with the baking powder and salt.
Beat the eggs with sugar and vanilla sugar.
To egg mixture add the oil, beat again.
Add the mashed pumpkin, mix well.
Add flour and cinnamon, mix well.
Add nuts, mix well.
Pour the batter into the pan (if it's flat and wide – the cupcake bakes faster!)
Put the form in a preheated 170 degree oven. Bake for 25 minutes, during this time, the cake rises slightly (but not much) more and will not rise. After this time, cover the form with foil and put another in to bake for about 1 hour – check for the "dry match". Remove the cake from the oven, let it cool slightly and carefully (it's very tender and soft) to get it out of shape. If you want, you can steal it with powdered sugar or a glaze.
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