Blueberry Yogurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕

Recently Blueberries are on sales in the supermarket. It was so tempting so I bought a few punnets too. This cake is light,fluffy and moist and the berries yogurt add a huge diffenence in this cake. 

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Recipe Source: Anncoo Journal

Ingredients:

3 Egg Yolks 
25g Sugar
40g Corn Oil
1 tsp Lemon Juice
1 tsp Vanilla Extract
100g Natural Yogurt ( I used Meiji Mixed Berry Yogurt)
80g Plain flour, sifted
Lemon Zest from one lemon

4 Egg Whites
55g Sugar
1 punnet / 125g Fresh Blueberries, Sprinkle some flour on it

Methods:

• Preheat oven to 160C.
• In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
• In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
• Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
• Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.
• Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.

                                                     

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe