Pumpkin Cupcake “Cactus” – a detailed recipe cooking. 
Time: 1 hour. 42 minutes Complexity: easy Quantity: 12 cupcakes Recipes use measured 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:
Cupcakes
- 1 pack dry muffin baking mix
- 3/4 Art. pumpkin puree, plus more as needed
- 1/3 Art. vegetable oil
- Form Flour
- Cooking spray
- Optional equipment: metal molds for 12 cupcakes
Decoration
- 2 tbsp. powdered sugar
- 1/4 Art. pumpkin puree
- 1/2 tsp seasonings for pumpkin pie
- Red and yellow food coloring
Recipes with similar ingredients: pumpkin puree, baking mixture cupcakes, icing sugar, seasoning for pumpkin pie
Recipe preparation:
- Preheat oven to 170 ° C. Spray cooking spray over forms, and lightly dust with flour. Mix the dry mixture with a mixer pumpkin puree and vegetable oil, about 2 min. If the dough looks dry, add another 1/4 tbsp. pumpkin puree. Fill forms a dough higher by 2/3. Place the forms on the sheet and send to the oven. Bake until a toothpick is inserted into middle, will not come out clean, about 12 min. Move baking on the cooling grid.
- In a large bowl, mix powdered sugar, pumpkin puree, seasoning for pumpkin pie and dye, the mixture should be thick but moist. Dip each cupcake into this mixture or gently pour. Refrigerate for 1 hour. Pumpkin Recipe cake with flowing filling.
