Perfect for breakfast, snack time, and school recess! SUPER SOFT YOGURT MINI PLUMCAKES with the same softness as store-bought ones, but with fresh ingredients! The delightful dome on top with its soft and moist texture.
Incredibly tasty, super soft and not rubbery with a fragrance and flavor very similar to the original, but with an extra touch: genuine and delicious!
I’ve wanted to make them for a long time and thanks to the Chefmade mold, I finally decided to!
You might be interested in these recipes:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 10-12 mini plumcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 261.75 (Kcal)
- Carbohydrates 33.33 (g) of which sugars 18.33 (g)
- Proteins 5.46 (g)
- Fat 12.98 (g) of which saturated 2.51 (g)of which unsaturated 9.92 (g)
- Fibers 0.44 (g)
- Sodium 159.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
YOGURT MINI PLUMCAKES INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 7 oz yogurt (apricot)
- 3 eggs (large)
- 3/4 cup sugar
- 1 lemon zest (or orange)
- 1/3 cup sunflower seed oil
- 1 packet baking powder
- 1 pinch salt
Tools
- 1 Stand Mixer
YOGURT MINI PLUMCAKES PREPARATION
In a bowl, with an electric mixer or a stand mixer, beat the eggs, the sugar, and the pinch of salt until you get a frothy mixture.
Add the grated orange or lemon zest.
Then, add the oil slowly, while continuing to beat the mixture.
Add 2 tablespoons of flour sifted together with the baking powder and potato starch, beat at low speed and also add the yogurt one spoonful at a time, continuing to beat at low speed.
Finally, add the remaining flour, still beating at low speed, until you get a velvety and homogeneous mixture.
With a spoon, or a piping bag, pour the mixture into paper molds or baking cups, filling them up to 3/4 of their capacity.
Bake in a static oven at 375°F for about 20-25 minutes. In the last minutes of baking, move the mini plumcakes to a higher rack in the oven so they brown nicely on top. Remove from the oven and let cool.
Adriana’s Tip
Always use eggs and yogurt at room temperature, otherwise the cakes will not rise on top.
