American Halloween Pumpkin Cakes: Halloween Season Home Cure Cupcakes

I am Zoe Henderson, who lives in Ohio, USA. I have been focusing on family festival baking for three years. I am gentle and slow in character. I specialize in making American festival desserts with zero foundation and full atmosphere. I hate complicated decorating and complicated processes most. my pet phrase is "festival desserts need atmosphere, and delicious and easy cooking is the king's way". The atmosphere of the holy season on our side is especially strong. Every October, every family bakes pumpkin themes. This pumpkin cupcake is a fixed reservation for Halloween in our family. It is also a popular portable dessert for neighborhood parties and children "trick-or-treating". It is a homely recipe handed down from my grandmother's generation. It is soft and dense, with the sweet fragrance of pumpkin and the warm fragrance of cinnamon. It is not sweet or greasy, slightly embellished with small decorations of all saints, the atmosphere is directly full, and novice bakers can get started with zero failure.

This pumpkin cake is a typical American family holy baking style. It does not have the complicated technology of professional baking shops. It uses home-made ingredients that can be bought everywhere in local supermarkets. It features soft and moist taste. It is matched with light cream or simple icing. It is suitable for the whole family to eat and is liked by the elderly and children. Different from the western-style cake with heavy sugar and heavy oil, it uses pumpkin puree to replace part of the grease, which is more refreshing and healthy. The combination of cinnamon and pumpkin is a classic combination of American autumn and winter baking, which just fits the warm autumn atmosphere of Halloween. When baking, the whole room is full of the aroma of pumpkin and cinnamon. After the dishes are placed at home, or the children are packed separately, which are completely in line with Halloween festive atmosphere, practicality and color.

Food preparation (12 paper cups, family sharing)

• main ingredients of cake embryo: 180g of low-gluten flour, 200g of cooked pumpkin puree (steamed and pressed puree of pure pumpkin without additional water), 3 eggs at room temperature, 70g of fine granulated sugar (low-sugar version, which can be increased or decreased according to preference), 60ml of milk at room temperature, 60ml of corn oil, 6g of baking powder and 1g of baking soda.
• American Style Seasoning: cinnamon powder 3g (American pumpkin baking soul, essential), a pinch of salt (neutralizes sweetness, enhances aroma)
• surface decoration (exclusive to all saints): 150ml of light cream, 15g of fine granulated sugar (for whipping light cream), all saints sugar needles/orange black sugar beads, mini pumpkin-shaped sugar, chocolate pen (black/orange, simple grimaces)

detailed production steps (zero basis and zero failure)

step 1: Pretreat ingredients and preheat the oven

steam pumpkin in advance, cool it down and press it into fine mud, drain the excess water thoroughly to prevent the cake embryo from sticking to teeth. Eggs, milk and corn oil are placed at normal temperature in advance to prevent oil-water separation of batter. Preheat the oven to 170 ℃ in advance, put the baking tray into a paper cup cake holder for later use.

Step 2: Make base batter

add normal temperature eggs into a large bowl, add fine granulated sugar and a pinch of salt, beat with a manual egg beater until the granulated sugar is completely melted, then add corn oil and milk, and stir evenly. Add pumpkin puree and cinnamon powder, fully beat until completely fused, without pumpkin particles; Sieve low-gluten flour, baking powder and baking soda into the batter in advance, stir with a spatula until there is no dry powder, smooth and no particles, remember not to stir, affect cake softness.

Step 3: Bake separately and control humidity

divide the prepared batter evenly into the paper cup holder, and fill it in 8 minutes. Don't fill it too full to avoid overflow during baking. Put it into the middle layer of the preheated oven, bake at 170 ℃ for 25-28 minutes, insert a toothpick into the center of the cake, and there is no adhesion of the wet batter after pulling out, which means it is completely ripe. After baking, take it out and let it cool to room temperature before decorating.

Step 4: whipped cream, Halloween decoration

add light cream with fine granulated sugar, use an egg beater to send it to hard foaming at high speed, and lift it with upright small sharp corners. Squeeze the cooked light cream on the surface of the cool cake embryo, decorate it with holy sugar beads and mini pumpkin candy at will, draw simple grimaces, spiders and pumpkin lines on the cream with a black chocolate pen, and you can make a full Halloween atmosphere in a few simple steps, and the novice can easily operate.

American All Saints Baking Tips

• pumpkin must choose ripe Beibei pumpkin or old pumpkin, sweetness is higher, mud is more delicate, remember to drain the water, this is the key to cake does not collapse, not wet;
• cinnamon powder is the soul of American pumpkin cake. Don't omit it. A small amount of cinnamon powder will only increase fragrance and will not have spicy taste. It is suitable for the taste of the whole family;
• if there is no oven, the air fryer can be baked at 160 ℃ for 18-20 minutes, and the whole process is slowly baked with small fire to prevent the surface from burning;
• after cooling, the cake can be sealed and stored for 2 days at normal temperature and 3 days in cold storage. The taste is still soft and suitable for making preparations for Halloween in advance.