27 Cooking Diary-xpress Pumpkin Cupcakes
1.
Peel and seed the pumpkin, steam it, pound it into puree, and soak the raisins in rum. After the butter is softened, add fine sugar, brown sugar, and salt to beat with an electric whisk to expand the volume and look like a feather.
2.
After the eggs are broken, add the whipped butter in three times, each time it must be completely fused, and then add the next egg liquid.
3.
Add the chilled pumpkin puree and continue to stir evenly.
4.
Add the baking powder to the flour, sift into the butter mixture, and stir evenly with a spatula.
5.
Scoop the batter into a paper cup, 2/4 position.
6.
Drain the soaked raisins and place them evenly in the cake batter.
7.
Put another layer of cake batter on top of the raisins.
8.
Put it in the preheated oven, middle layer, upper and lower goods, 180℃, about 15 minutes.
9.
Alright~ The fragrant, soft pumpkin cupcakes are complete~
10.
You can replace the raisins with other nuts or nuts you like. If you don’t like the taste of wine, you can soak the nuts in water.
11.
If you don’t like the nuts, as long as the original flavor of the pumpkin, you don’t need to add anything in it~ The fluffy pumpkin cake is very suitable for the taste of children and the elderly~ 恩恩~
12.
Um~ the light is not good at night~ the shooting is a bit ugly~ everyone will watch~ hee hee~~
13.
Take a look separately~ Wow wow wow~ the soft pumpkin in it will appear right away~ this experiment~ successful~ huhu~~
14.
The sugar part is adjusted according to your own preferences~ 恩恩~ OK~ I wish everyone a good appetite~ See you next time~
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