BLUEBERRY YOGURT CHIFFON CUPCAKES...

BLUEBERRY YOGURT CHIFFON CUPCAKES

adapted from :    anncoojournal.com

serves :    9

Ingredients :

3  egg yolks  (about 70 gm per egg ~  I use grade A), room temperature

25  gm  caster sugar

40  gm  corn oil

1  tsp  lemon juice

1  tsp  vanilla essence

100  gm  natural yogurt

80  gm  plain flour  ~  sifted

Lemon zest from one lemon

4  egg whites, room temperature

55  gm  caster sugar

1  punnet  fresh blueberries, sprinkle some flour on it  (125 gm)

Directions :

1.  Pre-heat oven to 160'C.

2.  In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk.  Add lemon juice, lemon zest and yogurt into it, mix well and till smooth.  Sift in the plain flour and mix well.

3.  In a mixing bowl, whisk egg whites till frothy, gradually add in sugar (55 gm).  Continue whisking egg whites till stiff peak but not dry.

4.  Fold in 1/3 of egg whites into the yolk mixture.  Then pour in the rest of the egg whites and fold gently until well combined with a rubber spatula.

5.  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 until done.

6.  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...