Pumpkin cupcakes on sour cream
Composition / ingredients
10
servings:
Step-by-step cooking
Step 1:
Necessary products. I cut the pumpkin into cubes and steam it for 15 minutes. Then I grind it with a blender. It turns out 300 g of mashed potatoes.
Step 2:
Softened butter is rubbed with sugar.
Step 3:
Add eggs, sour cream and whisk.
Step 4:
Add the cooled pumpkin puree.
Step 5:
Add flour with salt and baking powder, mix intensively.
Step 6:
At the last point, add the seasoning for baking. Let the dough stand for 10 minutes. Turn on the oven at 190 degrees.
Step 7:
Lay out the dough on silicone molds (I moisten them slightly with water).
Step 8:
Place the baking tray with the mold in the heated oven and bake for about 20 minutes.
Step 9:
Then cool and sprinkle with powdered sugar. Have a good baking!
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pumpkin - 29 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
