QUANTITY : 8 cupcakes
2 eggs at room temperature
1/2 cup of sugar
150 g of natural yogurt at room temperature
1/4 cup rapeseed oil or melted butter
2 tablespoons of lemon juice
1 teaspoon of vanilla extract or essence
150 g of cake flour
1 tablespoon of potato flour or pudding powder
1 teaspoon of baking powder
PREPARATION:
All ingredients for muffins should be at room temperature.
Grease the muffin tins with butter and sprinkle with breadcrumbs or semolina (we can use silicone ones).
Mix the eggs and sugar until light and fluffy (approx. 7-8 minutes). Then reduce the mixer speed to minimum and add yogurt, oil, lemon juice and extract.
Sift the cake flour and potato flour together with the baking powder into a bowl and mix with a spoon or spatula just until combined (no longer). Line the molds up to 3/4 of the height and bake at 175ºC for approx. 25 – 30 minutes until the so-called dry stick and light browning of the top. After baking, let them cool, remove from the molds and sprinkle with powdered sugar or cover with icing.
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