Creamy pumpkin muffins with cream filling.
What could be better than pumpkin pie? How about cupcakes with pumpkin pie flavor? They are super-sweet, almost like English pudding, and cream cheese makes whipped cream sauce enough dense for filling and glazing. Yes, and it’s also preserved here crust: in the form of crunchy sugar sandwich test.
Time: 2 час. 20 minutes. Difficulty: medium Quantity: one 2 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- 1 and 3/4 Art. flour for cakes *
- 2 tsp spice for pumpkin pie
- 1.5 tsp baking powder
- 0.5 tsp fine salt
- 450 gr pumpkin puree
- 1 tbsp. granulated sugar
- 160 gr melted butter
- 2 large eggs
- 1/4 Art. milk
- 2 tsp vanilla extract
- Special equipment: small cookie cutters and culinary bag with a round nozzle
Decoration
- Some shortcrust pastry
- 2 tbsp. l milk for coating
- Granulated Sugar
Stuffing / Glaze
- 115 gr. cream cheese cream at room temperature
- 3/4 Art. powdered sugar
- 2 tbsp. fat cream
Recipes with similar ingredients: premium flour, seasoning for pumpkin pie, pumpkin puree, icing sugar, eggs, milk, cream, vanilla extract, biscuit dough, cream cheese
Recipe preparation:
- Place the grate in the middle third of the oven and preheat its up to 170 ° C. Place the paper muffin molds in the metal 12 muffin molds, sprinkle paper molds and tops metal mold culinary spray.
- For cupcakes: in a large bowl, mix the flour for the cakes, spices for pumpkin pie, baking powder, salt. In a medium bowl mix with a whisk pumpkin puree, granulated sugar, butter, eggs, milk and vanilla. Pour the pumpkin mixture into mix flour and mix gently (it’s okay if in the resulting mixture will be lumps).
- Bake until pressing cupcakes is easy restore shape within 24 – 28 minutes by turning metal mold after half time. Let the cupcakes cool in form for a few minutes, then move to the grate to they are completely cool. (Cupcakes can be prepared in advance and stand in the refrigerator in an airtight container up to 2 days.) Decoration from scraps: while the muffins cool down, using cut corrugated molds from the dough 12 pieces and lay them on a baking sheet lined with parchment. Lubricate each piece of milk with using a cooking brush, sprinkle generously with granulated sugar. Bake until golden brown 10-15 min., Turning the pan after half the time. Allow to cool completely. fillings / glazes: in a medium bowl, whip the cream cheese cream and powdered sugar until smooth. Add 1 tbsp. cream and whisk to soft peaks. Add the remaining 1 tbsp. whip cream until solid peaks. Put the mixture in the prepared culinary bag. In order to start and decorate cupcakes: use a teaspoon or a nougat spoon to separate and take off from the central top of each cupcake a small ball (save these balls from the dough). Squeeze some toppings into each from the resulting holes and cover on top separated earlier ball of dough. Garnish each cupcake with a curl of cream mixes using a cooking bag (From now on, cupcakes can refrigerate for 2 hours if you want to serve them cold). Gently stick the decoration into the creamy icing on each cupcake and serve. Note * Flour for cakes – it is a low-gluten flour. Pour into a measuring cup flour, remove 2 tbsp. flour, and then add 2 tbsp. corn крахмала.1 ст. flour for cakes is premium flour plus 2 tbsp. corn starch We take sifted flour to the baking turned out to be airy.
