Yogurt cupcakes

By CelestinoParisian

Yogurt cupcakes
This is the third type of cake I have made. The first type is a colorful cake roll with whole eggs, and the second type is a lemon cake with divided eggs. A friend complained that it was not easy to kill eggs and always failed. Today, I made a very simple cake that will guarantee you how to learn it and be 100% successful.

Recipe Recommendations

  • low powder appropriate amount
  • baking powder appropriate amount
  • coconut appropriate amount
  • white sugar appropriate amount
  • yogurt appropriate amount
  • eggs appropriate amount

Steps for Yogurt cupcakes

  • Make step 0
    1
    Prepare raw materials.
  • Make step 1
    2
    Sift the powder.
  • Make step 2
    3
    Pour in the coconut paste.
  • Make step 3
    4
    Stir well.
  • Make step 4
    5
    Beat eggs with sugar until well mixed.
  • Make step 5
    6
    Come on, score even.
  • Make step 6
    7
    Add yogurt...
  • Make step 7
    8
    Add flour...
  • Make step 8
    9
    Cut and mix evenly with a spatula.
  • Make step 9
    10
    Pour into paper cups.
  • Make step 10
    11
    Preheat oven to 50 degrees.
  • Make step 11
    12
    About 20 minutes.
  • Make step 12
    13
    Roasted...
  • Make step 13
    14
    I tasted a piece while it was hot. It was soft, refreshing and sweet (not very sweet), but I suggest letting it cool to taste better.

    • Yogurt cupcakes Make Tips

    1. This cake already has very low oil and sugar content; unless you prefer sugar-free, do not reduce the amounts further. Conversely, if you prefer a moist, smooth texture and higher sweetness, you can increase the oil to 80ml and the sugar to 100g. 2. Store it in a sealed container after cooling; it has a long shelf life. I kept mine at room temperature for 4 days, and it was still very soft and delicious. In fact, I think it tastes even better the longer it sits!

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