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?
Servings 8
Cook Time 90 minutes
Ingredients
Base:
- 200 gram Pumpkin raw, grate on a fine grater
- 100 ml Vegetable oil
- 180 gram Flour wheat / Flour
- 120 gram Sugar
- 2 pieces Chicken eggs
- 8 gram Baking powder
- 1 pinch Salt
Casting:
- 200 gram Vegetable puree pumpkin (bake raw pumpkin and punch with a blender)
- 3 pieces Chicken egg
- 250 gram Sour cream fat and thick
- 100 gram Sugar
- 1 tablespoon Corn starch
Instructions
- In a bowl, put all the ingredients for the base (pre-mix flour with baking powder).
- Mix well with a whisk.
- 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!!!
- In a bowl, mix well all the ingredients for filling.
- We take out the form from the oven with the finished baked base.
- 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!!!
- 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.
- You can serve!
- The main thing is not to overdo the filling, otherwise a crust will form!
- Bon appetit.