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Print Recipe
Cottage Cheese Cupcakes with Pumpkin Recipe
Classic cottage cheese cake with raisins. I added the apples and sweet pumpkin. It is called nutmeg or nutmeg (a variety that can be eaten raw as a carrot). Cupcakes have a loose cupcake structure, and the fillings give juiciness.
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Pumpkin to clear from seeds and peel.
    Pumpkin to clear from seeds and peel.
  2. Soft butter or margarine mix with sugar and vanilla.
    Soft butter or margarine mix with sugar and vanilla.
  3. One by one we drive in eggs.
    One by one we drive in eggs.
  4. Rub.
    Rub.
  5. Cottage cheese add...
    Cottage cheese add...
  6. And grated pumpkin.
    And grated pumpkin.
  7. Soda extinguish vinegar, add flour and soda.
    Soda extinguish vinegar, add flour and soda.
  8. Add sliced apples and washed, pressed raisins. Mix.
    Add sliced apples and washed, pressed raisins. Mix.
  9. You can bake in one form "brick". I have these mini-bricks.
    You can bake in one form "brick". I have these mini-bricks.
  10. Fill test not until the brink.
    Fill test not until the brink.
  11. Sprinkle the top with seeds.
    Sprinkle the top with seeds.
  12. Put in the oven on 20 shadowing under 180*C and then 20 shadowing under 160*C. I baked in an electric oven for 35 minutes at 200*C with the blowout. Cupcakes left to cool in the oven.
    Put in the oven on 20 shadowing under 180*C and then 20 shadowing under 160*C. I baked in an electric oven for 35 minutes at 200*C with the blowout. Cupcakes left to cool in the oven.
  13. Cool sprinkle with powder. Hearty, enough half of one cake for a Cup of coffee.
    Cool sprinkle with powder. Hearty, enough half of one cake for a Cup of coffee.

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