Cupcakes with pumpkin puree
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Beat butter with sugar. Add the eggs and beat again until fluffy.
Step 3:
Add pumpkin puree and milk, mix.
Step 4:
Sift flour with baking powder and optionally add 0.5 tsp cinnamon. Pour in the starch. Add flour to the creamy mixture and knead a smooth dough.
Step 5:
Fill the cupcake molds with dough.
Step 6:
And bake at 180 C for about 20-25 minutes until cooked.
Step 7:
Ready-made cupcakes can be sprinkled with powdered sugar or decorated with cream before serving. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Baking powder dough - 79 kcal/100g
- Potato starch - 300 kcal/100g
