What’s better than starting the day with tasty and genuine homemade yogurt mini plumcakes?
Ingredients
- Flour 00 230 g
- Sugar 180g
- Eggs (about 3 medium) 180 g
- Whole milk 100 g
- Butter 50 g
- Yogurt 230 g
- Baking powder for desserts 16 g
Instructions
- Melt 30 g of butter over very low heat and leave to cool. In a bowl, combine the sugar and eggs
- Activate the electric whisk, or in the planetary mixer if you prefer, and whip for a few minutes until the mixture is clear and frothy
- Lower the speed and add the flour a little at a time, so you will avoid the formation of lumps. Then the baking powder
- Then add 30 g of previously melted butter (in the microwave or in a small saucepan over low heat) and continue mixing with the whisk at low speed
- When the butter is absorbed, add the milk a little at a time, stirring constantly with a whisk
and finally add the yogurt a spoonful at a time - At this point, butter the mini plumcake mold (each space measures 6×9 cm), pour the mixture with the help of a ladle
- Fill in the spaces and melt the remaining 20 g of butter. Dip the tip of a knife (use one with a rounded tip) into the melted butter
- Make a cut in the center of your plumcakes
- Bake in a preheated static oven at 170° for about 30 minutes
- When the mini yogurt plumcakes are golden brown, take them out. Let them cool to room temperature and then turn them out and consume them
