Pumpkin pie cupcake
How to put it? This is a pumpkin pie cake, not a pumpkin breeze cake, not a pumpkin sponge cake, or a pumpkin muffin. I like it because it has a high pumpkin content and relatively little flour (in fact, it could be less). There is no need to stir eggs, dough, or butter. Just add flour to a similar pumpkin pie filling. Although it is a cake, it tastes like a pumpkin pie, which is very special. The only drawback is that it looks uglier after retracting. You can add a little cream on it to make up for it, but making it home will not add calories: )
Recipe Recommendations
- medium-gluten flour 80 grams
- salt 1.5 grams
- baking powder 1 grams
- cinnamon powder 7 grams
- ginger powder 1.5 grams
- white sugar 80 grams
- egg 1.5 scattered
- vanilla extract appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Pumpkin pie cupcake
1
In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon powder, and ginger powder.
2
Find a large bowl and mix the pumpkin paste, sugar eggs, vanilla essence, and cream together.
3
Mix the ingredients from 1 (flour or something) into 2 (pumpkin filling).
4
Stir well.
5
Put it in a paper cup, not too full.
6
Preheat 325 degrees (large oven) and bake for about 20 minutes (the cake will definitely shrink a little after it is baked).