BLUEBERRY YOGURT CHIFFON CUPCAKES

BLUEBERRY YOGURT CHIFFON CUPCAKES
source from :  AnncooJournal ; thanks




Ingredients :

    3  egg   yolks  (70 gm  each)
  25  gm    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
  55  gm    sugar
125  gm    fresh blueberries, sprinkle some flour on it


Method :

1.   Preheat 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 until smooth.  Sift in the plain flour and mix well.  Set aside.

3.   In another mixing bowl, whisk egg whites until frothy, gradually add in sugar.  Continue to whisk egg whites till stiff peak but not dry.

4.   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.

5.   Spoon batter into cupcake liners to half.  Place blueberries over it and spoon remaining batter to 3/4 full and bake for about 25 minutes.

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 the cakes to cool before consuming.
(yields  :   9  pcs)