Pumpkin cupcakes with cottage cheese
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cooking Products
Step 2:
Beat eggs with sugar, salt and vanilla into a fluffy mass.
Step 3:
Add cottage cheese and butter. Beat again.
Step 4:
Add finely grated and squeezed pumpkin and cinnamon. Beat it up.
Step 5:
Then sift flour with baking powder into the dough. Mix it up.
Step 6:
Put the dough into cupcake molds (silicone grease is not necessary). Put pumpkin cupcakes in a preheated oven for 30-40 minutes at a temperature of 180 degrees. The baking time depends on the size of your molds. After 20 minutes of baking, check the readiness with a toothpick (it should come out dry).Cool the finished cupcakes, remove from the molds and decorate as desired.
Caloric content of the products possible in the composition of the dish
- 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
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Cottage cheese "vitalinia" - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
