Peanut Butter Chiffon Cupcakes 花生酱戚风杯子蛋糕

• 60 g peanut butter jam creamy or chunky
• 60 ml fresh milk
• 2 egg yolks
• 1/4 tsp vanilla extract
• 35 g cake flour/plain flour
• 1/2 tbsp corn flour (starch)

Meringue

• 2 egg whites
• 40 g light brown (fine) sugar or caster sugar

• Stir peanut butter jam with milk till well blended. Add egg yolks and vanilla extract, mix well then sift in flours and mix well again.
• Whisk egg whites till foamy and add brown sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. 
• Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour in the remaining  egg white and gently fold well again.
• Scoop batter into muffin pan lined with cupcake liners 90 percent full. Gently tap pan to release air bubbles and bake in the preheated oven (middle rack) at 150 degrees C for 10 mins. Then lower temperature to 140 degrees C and continue to bake for another 15 minutes or skewer inserted into cake comes out clean.
• Take muffin pan out from oven after baked and immediately drop the pan on the table top a few times to release hot air to prevent shrinkages (no need to overturn cake). Leave cakes to cool in pan.  Enjoy!