I’ll be back with another quick recipe and rich, they saw a while to Goizalde and come back to see them on the forum this weekend I could not resist not to prepare them between meals at noon and runs (for a change), the photos all I had to hurry to go to work, but I’m very happy with the result.
surprised me this recipe that takes the raw pumpkin in the dough, cupcakes are very well jugositas. see if I get some time and decorum “jaloguinera” , if not well rich as well. Would you want one with a coffee?
(I have been out 18 cupcake)
-300 grs. all-purpose flour.
-1 over type of Royal baking powder.
-180 grs. sugar (icing sugar I have set).
-6 cardamom seeds (I put a teaspoon and ground)
-300 gr pumpkin raw without skin and seeds.
-4 medium eggs (the mine size L)
-140 grs. butter at room temperature.
If you want to see the preparation with thermomix pinchad here or here that explains Goizalde great, I hand the moment. Sift flour with baking powder and set aside.
Peel and head to the pumpkin pieces, the grind with the help of a blender or chopper, we turn to a large bowl, on the same chopper’ve beaten eggs, had to scrub all equally. Mixed the pumpkin with sugar (if it is normal to have to grind thermomix or grinder), cardamom ( if seeds, grind well open and the seeds discarding the shells, I had a boat and I have gained ground and thus time), butter soft and mix well.
Add the flour mixture to the wet ingredients and mix just enough to integrate the ingredients, cover the bowl and put in the fridge half an hour. Preheat oven to 180 º heat up, down and fan.
We custard cups and paper cups inside, we filled 3/4 of the mold (mold I’ve filled some more), sprinkle with sugar on top and in the oven about 30 minutes or until toothpick prick see that it comes out clean, you know that every oven is different.