Blueberry Yoghurt Chiffon Cupcakes

Blueberry Yoghurt Chiffon Cupcakes

Ingredients:

     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.