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 Pumpkin Cupcake Recipe
Incredibly delicious, flavorful pumpkin cupcake with dried cranberries and seeds. Not complex, but with a stunningly interesting texture.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Peel the pumpkin and remove the seeds. Cut into small cubes and boil for 7-10 minutes. Flip into a colander and allow excess liquid to drain. Put the boiled pumpkin in a blender, pour in the oil and puree the pumpkin. Beat soft butter with sugar and vanilla. Add the eggs and continue to beat for a minute.
    Peel the pumpkin and remove the seeds. Cut into small cubes and boil for 7-10 minutes. Flip into a colander and allow excess liquid to drain. Put the boiled pumpkin in a blender, pour in the oil and puree the pumpkin. Beat soft butter with sugar and vanilla. Add the eggs and continue to beat for a minute.
  2. To introduce the cooled pumpkin puree and mix. Add baking powder and flour. Beat for 20 seconds.
    To introduce the cooled pumpkin puree and mix. Add baking powder and flour. Beat for 20 seconds.
  3. Add the cranberries and seeds and mix thoroughly. Grease the baking dish with olein oil and lay out the dough. Send the cake to the preheated oven to 170 g. bake the cake for 40 minutes. Focus on a dry wooden skewer.
    Add the cranberries and seeds and mix thoroughly. Grease the baking dish with olein oil and lay out the dough. Send the cake to the preheated oven to 170 g. bake the cake for 40 minutes. Focus on a dry wooden skewer.
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