Pumpkin cupcake with cottage cheese and cranberry layer

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The outside of the cupcake as a cupcake, nothing remarkable, but the shape looks quite nice. Very interesting pastries - a little wet, fraught and unobtrusive pumpkins, and the brightness of cinnamon, and a hint of nutmeg, and the flavor of cranberries in a layer of cream cheese.

Ingredients for Pumpkin cupcake with cottage cheese and cranberry layer

Step by step instruction of cooking Pumpkin cupcake with cottage cheese and cranberry layer

Шаг 1

Pumpkin wash, peel and cut into small pieces

Шаг 2

Put in a pan, splash on the bottom 1-2 tbsp of water, cover and on low heat allow it to complete softening. If the water boils away, add a little. If, on the contrary, liquid from the pumpkin will be too much, remove the lid, increase the heat and evaporate all the moisture. Our goal is soft pieces of pumpkin without moisture.

Шаг 3

Mash the pumpkin into a puree and allow to fully cool.

Шаг 4

For the dough whisk the butter with sugar, add one egg. Mix the flour with the baking powder and spices. Add the flour-pumpkin puree-flour-mashed potatoes-flour, every time vimosewa until smooth.

Шаг 5

For layer in cream cheese, add the egg. If you prefer sweet curd, then sprinkle in a little sugar. I liked it such a contrast of flavours in a cupcake - sweet dough + curd neutral, so podkladyval layer.

Шаг 6

Whisk whisk the cottage cheese and add the sauce "wild cranberries". The amount of sauce - to your taste. I added 2 tablespoons, but for a bright color layer this amount was not enough.

Шаг 7

With a spoon stir in the sauce. It is not necessary to achieve uniformity.

Шаг 8

Preheat the oven to 175 C. grease Muffin form with butter and pour half of the pumpkin dough, flatten.

The size of the form 22х10см, depth 4.5 cm

Шаг 9

Then carefully, trying not to coat the layer of curd.

Шаг 10

And done again the test.

Bake 55-60 minutes until dry kindling. If the top get too brown, cover with foil.