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Cupcake with pumpkin and orange in the oven

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260
Kitchen World
Calorie content 185.5 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 7.2 gr.
Fats * 7.4 gr.
Carbohydrates* 49.3 g
* per 100 gr. product
Cupcake with pumpkin and orange in the oven
Content

If pumpkin “disappears” in the fridge, there is simply no reason not to cook a fragrant soft cake with it. Such pastries will delight the eye with a bright color and even benefit the body in the form of "pumpkin" fiber and vitamins. To add a flavorful and aromatic accent to a neutral pumpkin, take an orange: its zest and part of the juice will go into the dough, and from the rest of the juice we will prepare the icing. We recommend serving such a cake in a completely cooled form - the crumb will form, become more crumbly, and the citrus taste will appear more intense.

Ingredients

Cooking process

step 1 out of 12
Wash the pumpkin well, dry it. Cut off the upper rough skin from it, cut it in half and remove the inner seeds. Tough pumpkin skins are easy to handle with a slotted vegetable peeler. We measure out the required amount of pumpkin pulp - it will go raw into the dough. Pumpkin pulp must be grated on the finest grater. To facilitate the task, it is convenient to use electric assistants.
step 2 out of 12
In a bowl in which we will knead the dough, break the eggs and pour the granulated sugar.
step 3 out of 12
With a mixer at low speed, begin to mix the eggs with sugar and gradually increase the speed. Beat the egg and sugar mass until you get a fluffy, almost white foam. The porosity and airiness of the future cake depends on the quality of whipping at this stage. If the eggs are completely beaten, then the cake will rise well during baking and will be loose.
step 4 out of 12
We take the grated pumpkin with our hands and squeeze it out of excess juice. as an option, you can put the grated mass into a sieve and press with a spoon - the juice will drain. Put the squeezed pumpkin to the egg-sugar foam, mix.
step 5 out of 12
Next, pour in vegetable oil - it should be odorless, mix. Sift the flour and pour it into a liquid mass. Pour the specified amount of soda on top, mix again until smooth. We do not extinguish the soda separately beforehand - this will make orange juice as part of the dough.
step 6 out of 12
Wash the orange and wipe it dry. Using a fine grater, remove the zest from the citrus. Pour it into the dough. Squeeze juice from the orange pulp. Pour three tablespoons of juice into the dough.
step 7 out of 12
Mix the finished dough. Save the rest of the juice.
step 8 out of 12
Preheat the oven to a temperature of 200 degrees. Grease the baking dish with a small amount of odorless vegetable oil and sprinkle with flour. If the mold is silicone, then lubrication is optional.
step 9 out of 12
Put the pumpkin-orange dough in the prepared form. We put the dish in the oven on a medium level and bake for forty to forty-five minutes.
step 10 out of 12
The baking time can be slightly longer or less - a lot depends on the oven and the humidity of the added pumpkin.If there is any doubt about the readiness, we check with a wooden skewer: if it comes out of the cake dry, then you can already get it out of the oven.
step 11 out of 12
We immediately remove the finished cake from the mold so that the crust does not have time to soften from condensation. For cooling, you can place the product on the wire rack. Be sure to let it cool completely.
step 12 out of 12
While the cake is cooling, prepare the icing: in a small bowl, mix three tablespoons of the orange juice left and the icing sugar. You should get a homogeneous thick mass. Cover the cooled cake with the resulting icing and let it dry a little. Cut the cake into portions and serve.
Bon Appetit!

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