Pumpkin Cactus Cupcake
Votes: 2
Time: 1 hour 42 minutes
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
Pumpkin Cactus Cupcake - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1 pack of dry muffin mix
- 3/4 cup pumpkin puree, plus more as needed
- 1/3 cup vegetable oil
- Flour for dusting the pan
- Cooking spray
- Additional equipment: 12-cup metal muffin tins
Decoration
- 2 cups powdered sugar
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Red and yellow food coloring
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Recipes with similar ingredients: pumpkin puree, cake mix, powdered sugar, pumpkin pie spice
Cooking the dish according to the recipe:
- Preheat oven to 170°C.
Spray the pans with cooking spray and lightly dust with flour. Using a mixer, combine the dry mixture with the pumpkin puree and vegetable oil for about 2 minutes. If the dough seems dry, add another 1/4 cup of pumpkin puree at a time.
Fill the pans 2/3 full with batter. Place the pans on a baking sheet and bake in the oven. Bake until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer the pans to a cooling rack. - In a large bowl, combine powdered sugar, pumpkin puree, pumpkin pie spice, and coloring until the mixture is thick but moist. Dip each cupcake in the mixture or gently drizzle it over it. Refrigerate for 1 hour.
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