Mini pumpkin cupcakes

By VicentaLakin

Mini pumpkin cupcakes
It's really a pain in the ass for a kid who eats food. All sorts of flavors go through it, and today there's a little bit more of a pumpkin mud cake。

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Steps for Mini pumpkin cupcakes

  • 1
    Prepare all the material。
  • 2
    Called corn oil and pumpkin mud honey pouring into the bowl. And mix it with an eggbeater to fully emulsed state。
  • 3
    Scan low-banded flour mix even to dry powder particles。
  • 4
    The egg yolk is mixed three times。
  • 5
    Good paste is free of creeps, very thick and bright。
  • 6
    Lemon drops into the protein and hits the fish eye with an eggbeater。
  • 7
    And then three times with sugar. It's a dry blister until it's a small tip。
  • 8
    Take a third of the protein ointment, put it in the yolk paste, mix it evenly by cutting it, then pour the yolk paste back into the yolk。
  • 9
    Put the rest of the yolk paste in the protein and continue to mix。
  • 10
    It's very delicate to flip the good paste。
  • 11
    Put the mixed cake in the bag and squeeze it into the cake cup (full of seven cents) with black sesame on its surface. When they're all done, lift up the grill and shake the big bubble
  • 12
    In the preheated oven, 140 degrees of 36 minutes in the middle. Five minutes after the end of the time。

    • Mini pumpkin cupcakes Make Tips

    1. The blowing of protein must reach hard hair bubbles and be too soft to undergo severe contractions. 2. The oven temperature is for reference purposes only, and the general cake is about five minutes after falling back to its peak。

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