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Patriotic Cakes

Today is May 25 and we usually eat a rich locro and some delicious cupcakes.

pastelitos de batata

Hey, how are you? I am anxious because today is May 25th of us usually eat a rich  locro  and some delicious cupcakes. To take a chance and buy the  ingredients  to make them and be able to savor those cupcakes full of  crunchy  chapitas. Ufff is making my mouth water!!! This time I'm not going to do tests, because since I saw  Ariel Rodriguez Palacios explain the secrets, I don't change the recipe or crazy!

From this humble space, I always thank you for the tips so that the preparations are perfect without keeping any ace up your sleeve! Graciassss.Ah: if you want you can make the dough, cut the caps, store them in the freezer (up to 3 tops topped, but put folex to separate them) and finish them after.Good luck!!!!!


  • flour 0000 600g
  • fine salt 15g
  • water 270cc
  • fat 120g
  • butter 50g
  • corn starch c/n
  • Filling:
  • Sweet quince or sweet potato 500g
  • 400cc of sugar
  • 200g of water
  • 50g of honey.

In a pot put the ingredients, boil a minute and remove. Let it reach 110ºC. Let it cool.

Preparation of dough

In a bowl, place the flour, salt, water and fat and unite them all. Knead until the dough is smooth. Wrap in film and let stand in the refrigerator for 1 hour. Roll out with a pigeon forming a rectangle until it is approximately 2 mm thick. Paint the ¾ parts of the dough with the 50g of the melted butter, sprinkle with corn starch (this will help the caps separate in cooking) and fold, giving a simple turn of puff pastry. Let rest 30 minutes at room temperature and then stretch until 3mm thick. Distribute the other 50g of melted butter, sprinkle with starch and close as a double turn.

Let stand in the refrigerator until you take a little body and then stretch about 4mm. Cut squares of 6 x 6 (depends on the size you want to make the cupcakes obviously!!!). Now let's put a generous square of the chosen  sweet  , moisten around it and cover with another square of dough just above (without turning the dough). Press the sides of the filling well with your fingers and remove any air that may exist (so we try not to explode in cooking!!!! Jajajja). Make the classic folds on the sides of the cupcake.

Cooking: This is the part where you have to have a little patience. You have to cook first in a low oil, at about 140ºC and with the help of a fork “disturb” the capitas (touching them a little!!!! Oh, bah. Carefully, so they separate). Then, pass them to a hotter oil (170ºC) so that they finish cooking and brown.As we remove them from the frying, place them on a grid, sideways, so that they remove excess oil.Finally, paint or dip them in syrup and remove, leaving them on a grid so that the leftover.

Super practical ideas for cupcakes

I have to say that nothing is like a hundred percent home-made thing for me. The recipe I shared with you has its techniques, it requires some patience and time. This does not mean that you do not understand that sometimes the rhythm of the day to day leaves no room for cooking. It happens to me too. Well, I don't despair or lower your arms. Cupcakes can be made from purchased dough. Some bakeries sell it especially for this preparation, but in case of not getting it, you can use the patty dough from the supermarket. Even, some come with the square shape. There are no excuses, with homemade dough or not, taking them warm from the oil and eating them crispy is a taste that we can all give us.

Publication Date: 25/05/2018

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We suggest you continue reading the following notes:

Locro Locro argento, score for winter
Pastelitos Fried cupcakes and their variant from Mendoza



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