When it is time for tea or coffee, it is always good to have something sweet at home to accompany it, and if it is homemade and made by ourselves, much better. In this way we make sure that it is made with all the love in the world, with ingredients from our house. If you want to know how we have elaborated these cupcakes for snack and what ingredients we have used, keep reading a little bit below.
Ingredients
- 5 eggs
- 2 lemon yogurts
- Zest of 2 lemons
- 3 glasses of cane sugar (we will take the glasses of yogurt as a measure)
- 5 glasses of flour
- 2 packages of Royal yeast
- 2 glasses of olive oil
- ½ liquid caramel
Preparation
- In a large bowl we will add the 5 egg whites (we will put the yolks aside on a plate to beat them later). We are beating them and when they are about to snow, we add the 2 lemon yogurts, the zest of the lemons and the 3 glasses of cane sugar. We will beat everything very well until we get a homogeneous mixture.
- The next thing will be to add the beaten egg yolks, the flour, the yeast and the half glass of liquid caramel. We beat again until everything is mixed. No lumps of flour can remain.
- The next and last thing we will add will be the olive oil. We beat again and we will finally obtain our mixture for the cupcakes.
- When everything is well blended we pour it into a baking container and put it in the oven for 25 minutes about at 180 ° C.
- We will check that the cake is ready by pricking it with a toothpick fork. When it comes out dry, we set aside.
Notes
Once our sponge cake is finished and it is at room temperature, we cut into small squares to serve.
Nutritional information per serving
Calories: 300