Blueberry Yoghurt Chiffon Cupcakes

Ingredients
- 3 Egg yolks (about 70g per egg)
- 25g Sugar
- 40g Corn oil
- 1tsp Lemon juice
- 1tsp Vanilla extract
- 100g Natural yoghurt
- 80g Plain flour (sifted)
- Lemon zest from one lemon
- 4 Egg whites
- 55g Sugar
- 1 punnet/125g Fresh blueberries, sprinkle some flour on it
Directions
- heat kitchen appliance to 160C.
- in a very giant bowl, combine egg yolks, sugar and oil along, combine well with a hand whisk. Add juice, lemon rind and yoghourt into it, combine well and until sleek. Sift within the flour and blend well.
- in a very bowl, whisk egg whites until frothy, step by step add in sugar. Continue whisk egg whites until stiff peak however not dry.
- Fold ⅓ of egg whites into the nutrient mixture. Then pour within the remainder of the egg whites and fold gently till combined with a rubber spatula.
- Spoon batter into nine cake liners to [*fr1]. Place blueberries over it and spoon remaining batter to ¾ full and bake for regarding twenty five minutes.
- Bang the baking receptacle in conjunction with the little cakes on the counter prime 2-3 times once they're straight out from the kitchen appliance, as this can stop the cakes from shrinking. Leave cakes to chill before overwhelming.
source http://recipetocooking.blogspot.com/2019/01/blueberry-yoghurt-chiffon-cupcakes.html
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