Pumpkin muffins "Monsters"
I have baked these cupcakes many times. Tender, spicy and moist. Pumpkin is not felt at all here, it gives out only color. It's incredibly delicious! Be sure to bake for your children, they will be delighted)).
Ingredients
Servings 10- cane sugar 1 cup
- chicken egg 2 pcs.
- vegetable oil 100g
- cinnamon 0.5 tsp
- nutmeg 1 pinch
- baking powder 1 tsp
- soda 0.5 tsp
- salt 1 pinch
- flour 1 tbsp.
- vanilla sugar 10g
- cottage cheese 200g (mascarpone, almette, philadelphia...)
- butter 200g
- powdered sugar 150g
- vanilla extract 0.5 tsp
Cooking
Step 1
Beat eggs with sugar until fluffy. Add cinnamon, vanilla sugar, ground ginger, salt and vegetable oil to this mass. To mix everything.
Step 2
Add pumpkin puree to it. Mix again until smooth. I pre-peeled the pumpkin, cut it into cubes, put it in a mold and brushed the pumpkin on top with vegetable oil. Baked at 180 degrees for 20-30 minutes. The time depends on the size of the pumpkin. The larger the pieces, the more baked. Cool and puree with a blender.
Step 3
Sift flour with baking powder and soda into a bowl, beat with a whisk so that there are no lumps. The dough should come out like sour cream. Divide the dough into molds by 1/2. Sprinkle with nuts if desired. This time I have almond petals. Bake in a preheated oven for 15 minutes at 180 degrees. If the molds are large, double the time. Willingness to check with a splinter. Dry-ready!
Step 4
Remove from oven and cool!
Step 5
Cooking cream: butter and cream cheese must be at room temperature. Beat butter with powdered sugar until fluffy. Add cream cheese and vanilla extract. Add dye as desired and mix until the color is uniform.
Step 6
Let's prepare a nozzle with a bag. Fill bag with cream. And spread over the entire surface of the cupcakes. Make eyes out of candy. Pupils and mouth made of melted chocolate!
Step 7
This is how cute they turn out!!
Step 8
And here is the happy eater! The surprise was a success) Bon appetit!