BLUEBERRY YOGURT CHIFFON CUPCAKES...

BLUEBERRY YOGURT CHIFFON CUPCAKES

adapted from :    anncoojournal.com

yields :    14 pcs.

Ingredients :

3  egg  yolks  (about 70 gm per egg)

25  gm  caster sugar

40  gm  corn oil

1  tsp.  lemon juice

1  tsp.  vanilla extract

100  gm  natural yogurt

80  gm  plain flour  ~  sifted

Lemon zest from one lemon

4  egg  whites

55  gm  caster sugar

1  punnet/125  gm  fresh blueberries  ~  sprinkle some flour on it

Instructions :

1.  Preheat oven to 160'C.

2.  In a large bowl, mix egg yolks, sugar, oil and vanilla extract 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.

3.  In a clean 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 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 14 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 cakes to cool before consuming...