Pumpkin Cake with Curd Cream

Pumpkin cake with curd cream – a detailed recipe cooking. Time: 30 мин.Difficulty: easy Servings: 16 cakes The recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cakes

• 450 gr mixes for baking cupcakes
• 2 tbsp. pumpkin puree
• 2 tbsp. water
• 1 tbsp. l vegetable oil
• 2 eggs

Curd cream

• 100 gr. softened cream cheese
• 4 tbsp. powdered sugar
• 1 tsp milk
• 2 tsp vanilla
• 2 tbsp. chopped walnuts

Recipes with similar ingredients: a cupcake mix, pumpkin puree, vanillin, eggs, milk, walnuts, sugar powder, biscuit dough, cream cheese

Recipe preparation:

1. Preheat the oven to 160 ° C. Bottom (bottom only) square forms with a side of 23 cm. sprinkle with a cooking spray.
2. In a medium bowl, mix the pumpkin cupcake mixture well mashed potatoes, water, vegetable oil and eggs (the dough can turn out lumpy). Pour the dough into the mold.
3. Bake for 17-20 minutes. (lower the toothpick in the center, it should come out clean). Cool completely, it will take about 1 hour.
4. In a small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; decorate with the mixture pie. Sprinkle with walnuts. Cut into 16 square bars (4 * 4).