Mexican cupcakes
Description
Recipe for Mexican cake Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Cut the sweet and hot peppers in half, remove the cores, then rinse under cold water and dice into very small cubes.
- 2
Step 2
Sift the flour into a bowl together with the starch, baking powder, and salt. Add both types of cheese, chopped peppers, and paprika, then mix.
- 3
Step 3
Drain the canned corn in a colander and shake vigorously several times. In a separate container, beat the eggs. Then, while constantly stirring, gradually add the corn oil. Add the yogurt and corn.
- 4
Step 4
Carefully stirring, pour the resulting mixture into the bowl with flour, cheese, and peppers. Knead the dough.
- 5
Step 5
Preheat the oven to 180°C. Grease the muffin molds with vegetable oil. Spoon the batter into the molds, leaving about 1.5 cm from the top. Bake in the oven for 20–25 minutes.
- 6
Step 6
Remove the finished cupcakes from the oven and leave them in the molds for 10 minutes. Then carefully remove the molds. Serve warm.