Main Ingredients:
Low-gluten flour: 80g; Salad oil: 40ml; Milk: 30ml; Pumpkin puree: 100g; Granulated sugar: 30g; Eggs: 2.
Additional Ingredients:
Chocolate: 1 piece.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for “Zero-Additive” Pumpkin Cupcakes
Mix pumpkin puree with milk and salad oil until well combined.
Crack eggs into a bowl, add sugar, and beat at medium speed until fluffy.
Beat until egg mixture leaves a trail.
After adding pumpkin puree and mixing well, sift in low-gluten flour, and fold gently until combined.
Pour the pumpkin batter into the mold, filling about 80%; preheat the oven to 180 degrees Celsius. Bake in the middle rack with both top and bottom heat for 30 minutes.
Remove, invert to cool, then unmold.
Melt the chocolate in a piping bag over hot water, then draw expressions on the surface of the cake.
