Pumpkin spiced almond cocoa cup cake - second-hand Starbucks

　　After watching it for two seasons, I couldn't help but search for the recipe for a paper cup cake, the recipe of the De Nunn sisters has always been reliable, this pumpkin spice paper cup cake is a limited-edition dessert from Starbucks in the United States, known as the second-to-last Starbucks, after my next change, it's still very yummy.

WHAT YOU NEED

Ingredients

Low powder 115 grams
1.5 tablespoons of cocoa powder
1 teaspoon of flour
1 teaspoon of baking soda
1/2 teaspoon of cinnamon powder
1/2 teaspoon of flour
1/2 teaspoon of salt
207 grams of pumpkin
White sugar 60 grams
60 grams of red sugar
90 grams of cooking oil (maize oil I used)
20 grams of almond oil (not substituted for regular oil)
Two eggs.
Fresh cream in moderation
Sugar powder in moderation

How TO MADE Pumpkin spiced almond cocoa cup cake - second-hand Starbucks

Steps 1 to 4

1. Mix flour, cocoa powder, baking soda, baking powder, cinnamon powder, ginger powder, and salt, mix evenly 2. Mix pumpkin paste, sugar, brown sugar, cooking oil, and spread evenly.

2. Add the eggs in stages, spreading evenly to smoothly.

3. 3. Mix 1 slice into 2 evenly, do not over-stir.

4. 4.Bake in an oven preheated to 175°C until the toothpick is inserted and taken out without paste, about 25 minutes

5. Billie made fresh coffee -- just the bitterness of coffee and the sweetness of cake.

6. After cooling, add the right amount of fresh cream to the right amount of sugar powder, spread to dry, squeeze on the surface and decorate

Handy cooking tips

　　Don't mix too much, it won't be soft, it's better to have some dry powder.