Pumpkin Cupcake with Chocolate and Nuts Recipe
For me, pumpkin is the most autumn vegetable. It’s delicious and healthy, especially I love it in baking. I recommend such a delicious, juicy and fragrant cupcake.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Instructions
  1. You will need a pumpkin with a bright pulp. I like the Butternut variety.
  2. Pumpkin should be cut into pieces, put on a baking sheet.
  3. And bake until soft. Then cool, remove the peel. Grind into a puree. This puree is well stored in the refrigerator for several days or a couple of months in the freezer in a closed container. It can be used in other dishes (pastries, soups, porridges).
  4. The recipe uses an American cup size equal to 240 ml. Preheat the oven to 170-175 degrees. Grease a 1 liter cupcake mold with butter. Sift flour, baking soda, baking powder, salt and spices.
  5. Whisk together the sugar and butter.
  6. Add the eggs one at a time, beating after each. You should get a light loose mass.
  7. Carefully enter the pumpkin puree and vanilla.
  8. Then add the flour mixture, alternating with milk. Sprinkle with chopped nuts.
  9. Lay out part of the dough, stick pieces of chocolate into it. In the original there were chocolate drops, they can be immediately kneaded into the dough.
  10. Then more batter, more chocolate and the rest of the dough. We send it to the oven for an hour.
  11. Focus on your oven, check the readiness with a wooden stick (it should come out dry from the middle of the pie).
  12. The cooled cake can be covered with icing. I had one ready. A simple glaze recipe: mix powdered sugar and juice or water. If you will not use the icing, increase the amount of sugar in the cupcake.
  13. Bon appetit.
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