Plum cupcakes

Plum cupcakes . Delicious, healthy, smooth and juicy dessert with a very pleasant flavor.


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  • 1 Story
  • 2 Ingredients
    • 1 For the cupcakes
    • 2 For coverage
  • 3 Elaboration
  • 4 Presentation
  • 5 Tips
  • 6 Sources


Sponge cake that comes from the Latin “bis coctus” which means cooked twice, is a food of great antiquity, we have very diverse representations, such as that of the Egyptians , where today you can study and see both images, remains found in tombs ( loaves and pastries), in the tomb of Ramses III in Thebes, from the 10th century BC. BC There are also remains of how today produced agricultural production, establishing the first irrigable plan in Lower Egypt about BC 1830 by Pharaoh Amenemhat I. The double cooking (now day, in general, it is not maintained) consists of drying them in the oven after being cooked to preserve them better. This means that they can be preserved for a long time, being used as food for soldiers and navigators.


These ingredients are for 6 units

For the cupcakes

  • 350 g of prunes .
  • 175 g of flour.
  • 1/2 over yeast in powder .
  • 1 egg .
  • 125 ml of milk .
  • 70 g of butter .
  • 60 g of brown sugar.

For coverage

  • tablespoons of flour .
  • 15 g of butter .
  • 1 pinch of cinnamon .
  • 1 pinch of nutmeg .


Preheat the oven to 180º . Grease the bottom and sides of six individual souffle molds with 30 g of butter . Pour the rest of the butter in a large bowl with the sugar , flour , yeast , salt , eggs , milk and vanilla extract and mix 3 min, until obtaining a creamy consistency compound.

Wash the plums , dry them, cut them in half, remove the bones and cut each half into quarters. Distribute them in the bottom of the greased molds and cover them with the prepared smoothie up to three quarters of their height . Place the molds on a tray and put them in the oven at 180 ° between 15 and 18 min, until the surface is dry. Remove them from the oven and let them cool completely.


Pass a knife through the inner walls of the molds, take out the biscuits and place them with the plum side up. Tip: accompany with 6 tablespoons of plum jam mixed with 4 tablespoons of water to lighten its texture.


This recipe for plum biscuits is ideal to present at the snack, accompanied by a glass of cold milk, now that we are in the heat of the season , and our favorite jam . We can bake them both in individual molds and in cupcake capsules , in the first case it is better to spread them with butter so that they do not stick.


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