Pumpkin Chocolate Chip Cupcakes


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Pumpkin Chocolate Chip Cupcakes


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Pumpkin Chocolate Chip Cup cakes goes well with a icing on top.

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Pumpkin Chocolate Chip Cupcakes recipe - How to make Pumpkin Chocolate Chip Cupcakes

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 cup cakes
Show me for cup cakes

Ingredients

For Cupcake:
1 cup canned pumpkin
1/3 cup oil
1 cup sugar
1/4 cup soya milk
1 tsp vanilla essence
1 1/4 cups plain flour (maida)
1/2 tsp baking powder
1/2 tsp soda bi-carb
1/2 tsp cinnamon (dalchini) powder
a pinch salt
1/2 cup chocolate chips

For Icing:
1/2 cup icing sugar
1/2 tsp cinnamon (dalchini) powder
2 tbsp melted margarine
1 tbsp soya milk
1/2 tsp vanilla essence
Method
For cupcakes:

  1. In a medium bowl, combine the pumpkins, oil, sugar, soya milk and vanilla essence, mix it thoroughly with the help of fork.
  2. Sieve the flour, baking powder, soda bi-carb, cinnamon powder and salt.
  3. Fold the flour mixture in the oil and milk mixture with the help of fork (don’t use a hand-held mixer), as it will make the batter gummy
  4. Fold in the chocolate chips.
  5. Line muffin pan with cupcake liners and pour the mixture and fill liners two-thirds full
  6. Preheat the oven and bake at 200°C (400° F) for 20 to 25 minutes.
  7. Transfer to a wire rack and let fully cool before icing. Keep aside.

For the Icing:

  1. Place sugar and cinnamon in a small bowl.
  2. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use.
  3. The mixture should look honey brown. Keep aside.

How to Proceed:

  1. Apply the icing evenly on the muffins.
  2. Serve at room temperature.


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This recipe was contributed by Palak Rajput on 15 Dec 2010


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