Mini yogurt and coffee plumcakes are soft, aromatic and ready in a few minutes; they’re those treats you whip up “on the fly” and that disappear just as quickly. Ideal for breakfast, perfect for a sweet break, they quickly become trusted companions on busy days or when you want to pamper yourself with something simple yet special. Making them takes no time, enjoying them is a pleasure that lasts much longer.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the mini yogurt and coffee plumcakes
- 1 2/3 cups all-purpose flour
- 2/3 cup Greek yogurt (coffee flavored if available)
- 1/2 cup granulated sugar
- 6 tbsp sunflower seed oil
- 1/4 cup coffee (about 2 espresso shots)
- 2 eggs
- 2 tsp baking powder
- 1 packet vanillin
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- Whisks/beaters
- Mini plumcake molds
Preparation of the mini yogurt and coffee plumcakes
WITH THE BIMBY: Put the sugar and eggs in the bowl and blend at speed 5 for 1 minute. Add the yogurt, oil and coffee, mix at speed 5 for 30 seconds. Add the flour, vanillin and baking powder, blending at speed 5 for 1 minute.
WITHOUT THE BIMBY: Put the sugar and eggs in a bowl (or in the stand mixer) and whisk for a couple of minutes with an electric mixer or the whisk attachment. Add the yogurt, oil and coffee and mix with the whisk for a few seconds. Add the flour, vanillin and baking powder, then mix everything together well.
BAKING: Pour the batter into the mini plumcake molds, filling them only two-thirds full. Then bake at 338°F, conventional (static) mode, for 25 minutes in a preheated oven.
TIPS and NOTES
Storage
When completely cooled, place them in an airtight container or in a well-sealed food bag.
Keep them at room temperature, away from heat and humidity. To keep them even softer, you can wrap them individually in cling film.
Shelf life
At room temperature they stay soft for 3–4 days.
They can also be frozen: they keep for 2–3 months. Just thaw them at room temperature or heat them for a few seconds in the microwave to make them very soft again.
Delicious variation to try
For an even more irresistible version of the mini yogurt and coffee plumcakes, try adding dark chocolate chips directly into the batter: they slightly melt during baking and provide the perfect contrast between the coffee aroma and the sweetness of chocolate. If you want to go all out, once cooled you can also top them with a coffee glaze made with powdered sugar and a teaspoon of espresso. They become little guilty pleasures that are hard to resist.
