Pumpkin Cupcake 南瓜蛋糕
开始清理冰厨，看到还有一半的南瓜拿着号码牌在等我发号施令。
那做我一直很想做的松软南瓜蛋糕好了。
蛋糕烘熟了之后，不禁纳闷了一下，为什么我的蛋糕颜色这么浅的？
原来，原食谱用了dark brown sugar，而我用了light brown sugar。
虽然吃不出南瓜的味道，但是看到南瓜的纤维，有点带金黄金黄的，也不错啦。
不管这颜色长什么样子，蛋糕体好棒，松软绵密。
这次的甜度也拿捏得很好，不会太甜，吃了不会腻。
如果你喜欢南瓜，试试这个吧！
Pumpkin Cupcake 南瓜蛋糕
Recipe from 美食吧 with oven temperature adjusted
Tools 用具：
7'no. 4.5cm diameter Cupcake liners 纸杯
Ingredients 材料：
120gm Pumpkin - steamed and mashed 南瓜 - 蒸熟压烂
85gm Butter - room temperature 黄油 - 室温
40gm Brown sugar 红糖
40gm Castor sugar 细砂糖 (*Reduced to 20gm)
1 Egg 鸡蛋
100gm Cake flour 低筋面粉
1/2tsp Baking powder 泡打粉
1/4tsp Salt 盐
Method 做法：
1)
Beat butter, brown sugar, sugar and salt until light and creamy, for about 4-5min.
黄油加入细砂糖、红糖、盐，用电动打蛋器打发。打至体积膨大并成羽毛状。大约四五分钟就可以了。
2)
Beaten egg divided into 3 portion. Make sure the egg is fully mixed in the batter each time. Mix the mixture until light and fluffy.
鸡蛋打散后，分三次加入到打发的黄油中，先倒入一半用电动打蛋器打匀后再加另一半。
3)
Add in the mashed pumpkin. Mix well.
把冷却到室温的南瓜泥加入黄油糊里，继续用打蛋器搅打均匀。
4)
Combine cake flour and baking powder together, sift and add into the batter. Using spatula to mix well.
低筋面粉、泡打粉混合后，筛入黄油糊里。用橡皮刮刀翻拌均匀，成为蛋糕面糊。
5)
Fill in the cupcake liners to 2/3 full.
把蛋糕面糊倒入模具，2/3满。
6)
Bake the cupcakes in preheated oven of 140 degree celcius, for 20min.
把模具放入预热好140度的烤箱，烤20分钟，烤之蛋糕膨胀，表面呈金黄色即可。
Servings: 7 cupcakes
16 comments
南瓜做成的蛋糕我都很喜欢：）
ReplyDelete那我就要两个，健康美味的蛋糕！
ReplyDelete8爪鱼
鲸鱼，
ReplyDelete那等你做了也请我吃一个吧，我啊一定到！呵呵。。。
8爪鱼，
来来，给你。。。哈哈，谢谢你也喜欢！^^
我不喜欢吃南瓜，但是我喜欢看用南瓜做出来的成品，因为觉得颜色漂亮极了 ^_^
ReplyDelete这蛋糕的口感如何？金黄色的好意头噢~
ReplyDeleteI like pumpkin, but lazy to do...
ReplyDeletesound healthy and yummy!
ReplyDelete我这里也有一半的南瓜等你帮我做呢！
ReplyDelete哈哈。。。
能够当机立断，随机应变把冰箱里的杂物美丽地处理掉。。。好媳妇的本色！
ReplyDeleteEsther，
ReplyDelete我之前也不喜欢南瓜，后来喜欢上了就爱不释手了。。。还蛮奇妙的！
小鬼，
这个是松软绵密，我个人蛮喜欢的。^^
Somewhere in Singapore,
aiyo...new year mood already is it?
this is quite easy to do actually...wait till you have the mood to do...then treat me some yeah...hehe
Sonia,
ReplyDeletei read the original post, it said brown sugar is good for women o...
sean，
你开始做年饼了是不是，其它的烘焙都被你放一旁了。
Shirley，
给你说得我也有点不好意思雷，因为我也忽略了一些过期的食品，忍痛丢了。:p
Yum yum, I love pumpkin very much. Tried to make pumpkin cake once, not very successfully & haven't posted yet, hahaha, so now have to take one from you, next time will return to you. You know in Sydney, we always buy the Japanese pumpkin(also known as Kent pumpkin) coz it is the most sweetest types. I seldom try other types since this one is good.
ReplyDeleteJessie,
ReplyDeleteat least you know which type of pumpkin for sure is sweet...for me, sometimes the one i bought is tasteless, too bad don't know how to choose...
hope you like this recipe...:)if like it, never mind, no need to return la...hehe
oh, yes, please -2 for me please.
ReplyDeletethe colour is okay for me..it's still yellow and yeah, they look better with the pumpkin strands.This will be another good bake for CNY!
ReplyDeleteLoveforfood,
ReplyDeletehaha...thanks for your support...sob sob
lena,
hehe...i would like to bake this cake again, next time put some pumpkin cubes inside...should be good too, right?
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