20.05.2020
37
Recipe information
Cooking:
1 hour
Complexity:
Easy
Calorie content:
3249.45
Carbohydrates:
396.84
Fats:
183.74
Squirrels:
29.65
Water:
38.36

Ingredients

Title Value
1. Pumpkin 200 Column
2. Flour 250 Column
3. Sugar 200 Column
4. Chicken egg 4 PC.
5. Corn oil 180 Ml
6. Baking powder 2 Tsp
7. Ground cinnamon 1 Tsp
8. Salt 1 pinch

Cooking

1. Stage

Peel the pumpkin and seeds, grate on a fine grater.

1. Stage. Peel the pumpkin and seeds, grate on a fine grater.

2. Stage

Beat the eggs with a mixer with sugar until the mixture increases several times.

1. Stage. Beat the eggs with a mixer with sugar until the mixture increases several times.

3. Stage

Sift flour, cinnamon and baking powder to the eggs, add salt and mix until smooth.

1. Stage. Sift flour, cinnamon and baking powder to the eggs, add salt and mix until smooth.

4. Stage

Add corn oil and pumpkin, mix again. Corn oil can be replaced with ordinary, odorless vegetable oil.

1. Stage. Add corn oil and pumpkin, mix again. Corn oil can be replaced with ordinary, odorless vegetable oil.

5. Stage

Cover the baking dish with parchment, pour the dough and bake at 180 degrees in a preheated oven for about 50-55 minutes.

1. Stage. Cover the baking dish with parchment, pour the dough and bake at 180 degrees in a preheated oven for about 50-55 minutes.

6. Stage

Pull the finished cupcake out of the mold, let it cool slightly and cut into portioned pieces.

1. Stage. Pull the finished cupcake out of the mold, let it cool slightly and cut into portioned pieces.

7. Stage

Bon Appetit!!!

8. Stage

A pumpkin cupcake turns out to be very tender, tasty and slightly moist inside. It is very simple to prepare such a cupcake, and the pumpkin can be replaced with carrots, it will also be very tasty if you add chopped nuts. The amount of sugar can be reduced if the pumpkin is sweet varieties. Such a cupcake can be safely included in the children's diet, replace cinnamon with vanilla sugar and then there will be a more delicate taste and aroma.