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Fernanda

Fernanda Muñoz

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Recipe of Yoghurt Cupcakes of Peach and Jelly
Recipe

Yoghurt Cupcakes of Peach and Jelly

20 mins
Low
12
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The peach and yoghurt cupcakes are soft, fluffy and very nice.
Learn more about Fernanda Muñoz

Ingredients

26 portions
  • 300 grams unsalted margarine
  • 300 grams sugar, white
  • 5 eggs
  • 1/2 kilos flour, prepared
  • 1 teaspoon baking soda
  • 1 1/2 cups yogurt, of peach
  • 5 peaches, canned
  • peach jams, or jelly

Preparation

Acremar well the margarine to white. This step preferably done with a blender either pedestal or manual.
Incorporate the sugar, continue beating for about 3 minutes, which is integrated with the margarine.
Add the eggs 1 by 1, beating between one and another approximately 3 minutes.
Add the peach yoghurt, keep whisking.
Then add the flour which has previously been sieved or sieved with the baking powder. This step can be done with the rubber spatula or a metal beater (balloon).
Cut three peaches, (reserve the rest), in small pieces and incorporate them into the preparation (previously the liquid has drained).
Mix and leave the dough for a while. Then empty it on the pirotines that we have previously placed in the molds, only up to three quarters.

PRESENTATION

We remove them from the oven and let them cool, and we place a little peach jelly with a brush and decorate with a thin slice of the peaches that we reserve.

TIPS

Another way to make them is by placing some dough in the pirotin, you put some peach pieces and cover them with dough, up to ¾ of the mold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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