How to Make Pumpkin Cupcakes
by Catkins 1982
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The pumpkin is steamed and pressed into puree, and the egg yolk is added.
2. Work overtime evenly.
3. Add 20g powdered sugar, sift in low-gluten powder and aluminum-free baking powder, and mix well.
4. Stir the custard.
5. Add 20g of powdered sugar in 3 times, beat the egg whites until the whisk is raised, and there is a small bay groove.
6. Add one-third of the egg whites to the batter.
7. Then add 1 third of the egg white to the batter.
8. Finally, add all the egg whites to the batter and mix well.
9. Squeeze into the cup.
10. Finished product. 172°C, 20 minutes.
