First, separate the yolks from the whites.
Try to make sure that the yolk does not get into the whites, otherwise they may not whip well.
Beat the yolks with a mixer, gradually add sugar.
Then salt. And cinnamon.
Add vanillin or vanilla essence, like mine.
Whisk thoroughly again.
Put the butter in the microwave for 20 seconds, then also add to the mass with the yolks and beat.
We wash the walnuts and chop with a knife.
Not in crumbs, but so that the pieces are felt.
Grate the zest from one lemon.
We remove the peel from the pumpkin and sodium on a coarse grater.
Add pumpkin, walnuts and lemon zest to the total mass and mix.
Add the baking powder to the flour, sift and mix with the total mass.
Whisk the egg whites until stiff peaks form and gently fold into the batter with a spatula or spoon.
We do this as carefully as possible, in one direction.
We bake a cupcake in a detachable form, put parchment in the shape of a circle on the bottom.
Grease with oil and lay out the dough.
We bake a cupcake in an oven preheated to 180 degrees for about 35-40 minutes.
Readiness is checked with a toothpick.
After baking, we leave it in the form and take out the cake when it cools down so that it does not settle.
You can, like me, sprinkle the cake with powdered sugar.
#Recipe #Pumpkin #Cupcakes