Festive pumpkin-cream cupcake

Description

What can I say about this cupcake is incredibly soft, silky, and very fragrant, as it should be winter holiday cake. Pumpkin, sea buckthorn and spices did the trick - the cake turned out delicious! Highly recommend it to try, and strongly!

Ingredients

Flour

450 г
Potato starch

2 ст. л.
Leavening agent

2 ч. л.
Soda

1/2 ч. л.
Cinnamon

1 ч. л.
Nutmeg

1/2 ч. л.
Butter

140 г
Vanilla

1 г
Brown sugar

320 г
Chicken egg

3 шт
Puree vegetables

250 г
Mandarin

3 шт
Lemon

1/2 шт
Raisins

1 стак.
Walnuts

1 стак.
Powdered sugar

12 ст. л.
Water

1.5 ст. л.

Cooking

For the dough: in a bowl, combine the sifted flour, cinnamon, nutmeg, vanilla, salt, soda and baking powder.

In another bowl, mix the pre-soaked raisins and not finely chopped nuts. Add starch and stir.

Pumpkin puree mixed with pureed sea buckthorn. My mashed potatoes harvested for future use, so I simply thawed. And if you have no ready, simply bake the pumpkin in the oven, and then blend it with a blender into a puree. Sea buckthorn and a little simmered on the fire, then wipe through a sieve.

Soft butter room temperature vzbit with sugar in the blender more often.

Then add the eggs (average size) and whisk together with the oil.

In the egg-oil mixture add the mashed potatoes and the zest from 3 medium Mandarin oranges and half a lemon. Mix well.

Add the dry ingredients and mix on low speed of mixer.

At the last moment to introduce a mixture of nuts and raisins. Mix well.

The form d = 24 cm grease with butter and put into it the dough. Bake cupcake in preheated oven to 180 degrees 60 minutes. The willingness of cake to check with a dry skewer.

The finished cake to cool on a wire rack.

For the glaze: powdered sugar mixed with water and grind until smooth. Cover surface of cake with glaze. Nice!!

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