Receta Blueberry Yoghurt Chiffon Cupcakes
I've bought quite a lot of blueberries lately as they are not only cheap, around S$7 plus for 3 punnets but the berries are firm, sweet and juicy. So after making the Yoghurt Blueberry Cake, I immediately made this Blueberry Yoghurt chiffon cupcakes with the blueberries inside the small cakes. Hope you're not getting tired of seeing 2 consequent posts with blueberries and yoghurt :D Frankly, I'm very pleased with the end result. The cake was light and soft with the sweetness of the blueberries that just burst in my mouth! I even chilled the remaining cakes in the fridge and they were still fresh and soft even for the next 2 days. Hmm .... gonna bake more :D
Blueberry Yoghurt Chiffon Cupcakes
- 3 Egg yolks (70g 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.
Method:
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 plan 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.
3个 蛋黄 （全蛋一个约70克）
25克 细糖
40克 栗米油
1茶匙 柠檬汁
1茶匙 Vanilla香精
100克 原味酸奶
80克 面粉，过筛
1粒 柠檬皮屑
4个 蛋白
55克 细糖
125克 新鲜蓝莓，撒点面粉
预热烤箱至摄氏160度。准备9个满分纸杯。
取出1/3蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白，用橡胶刮刀轻轻翻均匀。
将面糊倒入纸杯半满，铺上蓝莓。再倒入剩余的面糊至3/4满。
放进预热烤箱烤约25分钟即可。
**这戚风小蛋糕湿润柔软，一点也不觉得腻，加了鲜蓝莓更好吃。把吃不完的蛋糕收入冰箱1-2天后，还是觉得一样的新鲜美味。
Hope you have a great day ahead!