Cupcakes cu dovleac si nucsoara/ Pumpkin cupcakes

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Ce sa faci cu resturile unui dovleac copt? Multe ar spune unii, singurul meu neuron are insa o schema foarte bine determinata prin care transforma orice in cupcakes. La fel s-a intamplat si cu dovleacul ramas deunazi de la cina de pomina cu fetele, care si-a dat ultima suflare intr-un scop nobil: faurirea unor extra-pufoase, extra-gustoase prajiturele din faina integrala. Aham, you betcha.

Ingrediente

Combinatia obisnuita de la cupcakes cu morcov +

(faina folosita de data asta a fost integrala de grau)

3 felii mari de dovleac copt, facute pasta

1/2 samanta de nucsoara, rasa pe razatoarea fina

1. Se amesteca toate ingredientele de-a valma intr-un bol, iar la sfarsit adaugam pasta de dovleac copt si nucsoara rasa. Inglobam in compozitie, turnam in forme si coacem la foc moderat aprox. 30 min.

2. Ornam cu crema de branza, dupe imaginatie, dupe puteri.

Stiu ca e vineri si v-am facut pofta, dar azi e zi de VOCEA si nu se poate sa nu sarbatorim cu ceva, nu?

Love and pumpkin,

Andie

What should one do with pumpkin leftovers? A great many, some might say, but my brain is set on one combination only: cupcakes. These little versatile babies can take almost any secret ingredient; today, mine is pumpkin together with nutmeg and wholewheat flour. Nice, right?

Ingredients

The usual carrot cupcakes combination

(only this time take out the carrot and use wholewheat flour) +

3 large slices of roasted pumpkin, mashed

1/2 nutmeg seed, grated

1. Mix all the ingredients in a bowl, and at the end add the mashed pumpkin and grated nutmeg. Incorporate well and bake for approx. 30 min.

2. Ice with cheese cream and eat till ya drop.

Love and pumpkin,

Andie