Baking Partners- Eggless Pumpkin chocolate chip cupcake.
You can have Baking Partners- Eggless Pumpkin chocolate chip cupcake using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Baking Partners- Eggless Pumpkin chocolate chip cupcake
- It's 1 1/2 cups of all purpose flour (195 grams) .....
- You need 1 teaspoon of baking soda ... ..
- Prepare 1 teaspoon of cinnamon ground .....
- You need 1/4 teaspoon of ginger ground .....
- You need 1/4 teaspoon of cloves ground .....
- Prepare 1/4 teaspoon of nutmeg freshly ground ... ..
- You need 1/2 teaspoon of salt .....
- It's 1/2 cup of unsalted butter , room temperature (113 grams) .....
- Prepare 1 cup of granulated whitesugar .... (200 grams).
- You need 1/4 cup of Butter Milk ... ..
- You need 1 teaspoon of Vanilla Extract .....
- You need 3/4 cup of Pumpkin pumpkin Canned Puree [ I used ripe and made puree ( 180 ml ) .....
- It's 1 cup of Chocolate chips (175 grams) ......
- It's Optional of Nutella . for filling [.
Baking Partners- Eggless Pumpkin chocolate chip cupcake instructions
- Preheat oven to 350 degrees F (177 degrees C). Line the cup cake mould and keep aside. In a large bowl, sift together the flour, baking soda, ground spices, and salt..
- Cream the butter and sugar until light and fluffy..
- Add vanilla and pumpkin puree. Alternate between the Flour and Butter milk. Use the butter milk sparingly as you might not need the entire thing..
- Fold in the chocolate chips..
- Fill the muffin cups evenly with the batter. Bake for 15-20 min or until the skewer comes out clean when inserted in the center of the cup cake..
- Once done, take them out and let them cool. Once easy to handle, use a round piping nozzle and cut out a round in the center of the cup cake..
- Put a small dollop of nutella in it and cover with the core of the cup cake that you just took out. Serve..
- They taste divine. The pati and I could not stop eating it. However a few of them were too soft to hold shape, so I made cake pops out of them :).
