Pumpkin cupcakes

Description

It is now late fall. It's cold and damp. What could be better than hot tea and pastries to fragrant for him? Sincere and warm muffins for autumnal evenings. Especially now that it is pumpkin season.

Ingredients

Flour

4 Tbsp
Leavening agent

1 tsp
Cream

2 Tbsp
Yolk egg

4 piece
Brown sugar

100 g
Puree berry

100 ml
Raisins

1 handful
Sunflower oil

2 Tbsp
Powdered sugar

1 tsp
Cinnamon

1 tsp

Cooking

Prepare all we need for cupcakes. Instead of yolks, you can take 2 eggs. I just have protein after eggs remain in the egg yolks and I decided to use in baking.

Make the dough. I made the dough the immersion blender. Podsvile the egg yolks with the sugar, added pumpkin puree. Flour connected with the baking powder and cream dry. The spoon got into the mix. Added sunflower oil.

Well podbela. Put the steamed raisins and spoon everything mixed together.

Wet form silicone and poured the dough. Put on 30 minutes in the preheated oven to 180 C. be Guided by your oven.

Checked with a toothpick, pulled from the oven, let cool and sprinkle with powdered sugar combined with ground cinnamon, which is made in a mortar from Demerara sugar from the Mistral.

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