Ingredients
Pumpkin puree ( 35g ) | Corn oil ( 10g ) |
Low-gluten flour ( 40g ) | Powdered sugar ( 10g ) |
Cranberry ( appropriate amount ) |
How to make baby pumpkin cupcakes
1.Prepare all the ingredients
2.Egg white and egg yolk separation
3.Mix eggs, butter, sugar powder and pumpkin puree evenly
4.Add low-gluten flour Mix into batter
5. Beat the egg whites with a whisk until creamy
6. Add one-third of the egg yolk paste and stir evenly.Stir quickly up and down to avoid defoaming.
7. Mix well and pour into the remaining egg whites and mix well, the same method.
8. Stir evenly and prepare to put into the paper cup mold
10.You can put a small amount of cranberries on top
11.High heat 150 degrees and low heat 130 degrees for fifteen minutes
12. Take out and let cool
13.Still pretty good
14.Let’s eat
15.Start eating
9.Carefully install into the paper cup mold
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
