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Print Recipe
Cupcake with Filling "Twice Pumpkin" Recipe
Very, very delicious cupcake, like a Golden autumn! I saw it on the Internet and fell in love with its appearance and simple cooking, with ordinary products. You don't even need a mixer! Moist sponge cake, creamy taste, delicate taste of pumpkin and tenderness. Trying it?
Cook Time 90 minutes
Servings
Ingredients
Base:
Casting:
Cook Time 90 minutes
Servings
Ingredients
Base:
Casting:
Instructions
  1. In a bowl, put all the ingredients for the base (pre-mix flour with baking powder).
    In a bowl, put all the ingredients for the base (pre-mix flour with baking powder).
  2. Mix well with a whisk.
    Mix well with a whisk.
  3. Put the bottom of the split form on 20 parchment. Pour the base into the mold. Oven at 170. Bake for 40 minutes - I had it ready in 30 minutes-focus on your oven!!!
    Put the bottom of the split form on 20 parchment.
Pour the base into the mold.
Oven at 170.
Bake for 40 minutes - I had it ready in 30 minutes-focus on your oven!!!
  4. In a bowl, mix well all the ingredients for filling.
    In a bowl, mix well all the ingredients for filling.
  5. We take out the form from the oven with the finished baked base.
    We take out the form from the oven with the finished baked base.
  6. And immediately pour the fill on the base. We put it in the oven for 30 minutes-focus on your oven, in the original source it was 20 minutes - I didn't have enough. In the original source, the oven is heated top-bottom and when we put it with filling, only the top mode works. I have a regular oven with a heated bottom. I put the form on the top shelf and baked until the filling is ready, so that the bottom does not burn, put the form on a baking sheet. Focus on your oven!!!
    And immediately pour the fill on the base. We put it in the oven for 30 minutes-focus on your oven, in the original source it was 20 minutes - I didn't have enough.
In the original source, the oven is heated top-bottom and when we put it with filling, only the top mode works.
I have a regular oven with a heated bottom.
I put the form on the top shelf and baked until the filling is ready, so that the bottom does not burn, put the form on a baking sheet.
Focus on your oven!!!
  7. Leave the finished pie with the door slightly open and the oven turned off for 15 minutes. Carefully walk a thin knife along the sides. Cool to warm. Remove the sides and parchment, cool completely on the grill. The photo was taken late in the evening - the color was slightly different.
    Leave the finished pie with the door slightly open and the oven turned off for 15 minutes.
Carefully walk a thin knife along the sides.
Cool to warm.
Remove the sides and parchment, cool completely on the grill.
The photo was taken late in the evening - the color was slightly different.
  8. You can serve!
    You can serve!
  9. The main thing is not to overdo the filling, otherwise a crust will form!
    The main thing is not to overdo the filling, otherwise a crust will form!
  10. Bon appetit.
    Bon appetit.

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