80 grams of unsalted butter

30 grams of powdered sugar

Two eggs

Low powder 130g

2 grams of baking powder without aluminum

Pumpkin sauce is about 150g.

The key depends on the humidity of pumpkin puree, and milk can be 15g.

How to make pumpkin pine nut cupcakes?

Soak two eggs taken out of the refrigerator in warm water at 40 degrees for ten minutes, then knock the eggs into a bowl and stir well. Eggs are best kept at a temperature of 20 degrees by warm water.

Stir the butter and sugar with electricity until they become white and silky.

Add the egg mixture bit by bit, stirring evenly every time, and don't feel oil-water separation.

White cream paste, add baking powder and low powder, and stir with a silicone spoon. I think the dough is dry and difficult to mix. At this time, add the pumpkin puree scraper and continue to stir evenly.

Pumpkins are steamed and can be easily pressed into mud with a spoon.

If the batter is still a little thick, add milk to the formula and control the wettability of the batter according to the situation.

Because the mold is special, fill the pine nuts first.

I was lazy. Instead of using a paper bag, I used a small spoon with a silicone scraper to fill the batter into the mold one by one. I was afraid that the bottom of pine nuts would be burnt, so I chose 160℃ to bake at low temperature for 30 minutes.

The temperament of each oven is different, and this temperature is for reference only.

skill

Eggs soaked in warm water of 40 degrees are easy to turn white, butter is fully white, and the whole egg is fully white, which is the key to the delicious butter cupcakes.