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Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕

46 comments

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

    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 plain flour 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.
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蓝莓酸奶戚风蛋糕


     材料:
     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

     做法:
  • 预热烤箱至摄氏160度。准备9个满分纸杯。
  • 蛋黄加入糖和油拌匀,倒入柠檬汁,柠檬皮屑及酸奶,混合均匀至滑。筛入面粉搅拌均匀。
  • 蛋白搅拌至起粗泡沫,分次加入细糖,打至硬性发泡。
  • 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。
  • 烤好后的蛋糕连烤盘在桌面敲打几下,敲出气泡。
  • 蛋糕待凉后即可享用。
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**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!


46 comments:

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  1. Terrible Ann... I keeping seeing this blueberry yogurt cake.. I cannot resist the temptation and I will bake them tonight..hehehehe :)
    Excellent cake texture... I can't wait... ;)

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  2. I must say your chiffon cupcakes looks so tempting. Love the fine texture of the chiffon. I am tempted to make these. Thanks for sharing Ann.

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  3. 太吸引了!!如果这个周末有空,我也想做这个。。。漂亮的小蛋糕,加上清新的小纸杯~加分!!

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  4. Ann, how can we get tired of your blueberries and yoghurt? These chiffon cupcakes are real beauties. Want to bake also!

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  5. The blueberries were nicely floating in the middle of the cake. Well done! Looks really yummy.

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  6. recently I also use a lot of blueberries too, this cupcakes sound very refreshing!

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  7. u know you really make me so tempted with your yogurt series of bakes... but blueberries in beijing is ridiculously expensive.. i'm still thinking of a substitute for your cake so the berries do not sink to bottom (most importantly, look like yours..heh heh)

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  8. 细细密密,嫩嫩的感觉。很棒哦。我也想要吃。

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  9. 白白的可人見人愛啊!健康呢!
    特別是它的切面,點點的藍莓很引人注意

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  10. 好清新的感觉,吃多多个都不觉得压力哦!

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  11. Who could ever resist those little beauties? They are perfect, Ann.

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  12. Pictures look gorgeous as ever! I'm so impressed by how nicely your tops turned out. Wish I had your skill, but I will totally try.

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  13. 好清新的小戚风杯,还放了好多的蓝莓哦
    喜欢!

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  14. Yup, blueberries are on sale recently. I bought a few times and ate many fresh berries. Your chiffon cake looks yummy .. I also want to eat :D

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  15. Ann,
    我今早买了Yogurt要做你的Yogurt Blueberry Cake,如今又看见这戚风那么可爱。。。alamak,我应该选哪一个哦!咔咔咔~~

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  16. 轻盈小蛋糕,很吸引喔!加上蓝莓更是好吃

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  17. Ann是不是爱上了酸奶了, 我在想接下来会不会还是酸奶呢! 嘻嘻。。

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  18. Hi Ann, this cupcake looks very refreshing, bookmarked also.

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  19. I just finished all the blueberries, strawberries ... no yoghurt too ... so I have to 忍忍忍 .. hee hee ! Else my kids would really think 'Mom has gone crazy!' if I bake chiffon cupcakes again ! Thanks Ann, bookmarked this :D

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  20. These are so pretty and fluffy. Yum!

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  21. Ann, your cakes are always enticing! I wanna try making them . Thanks for sharing ;)

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  22. hey ann, not tired seeing blueberries and yogurt..infact now more tempted to try :D

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  23. 我喜欢加了优个的蛋糕,吃在口里,特别香。

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  24. Hi Ann, one more cupcake recipe added to my must try. The cupcakes look light, soft and fluffy. Definitely delicious.

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  25. The cake looks yummy vy tempted must try to bake it! Tks for sharing! :)

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  26. 做的好美好可爱哦(^_^)

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  27. 蓝莓跟优格也是很搭哦。。。*^_^*

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  28. Yum. I am sure the blueberries add such a nice texture.

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  29. Hi Ann, I have tried your blueberries yoghurt berries cake and it was amazing! This looks like a good recipe to try too!

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  30. Hi Ann, came from G+ as I commented on this there. Looking at the ingredients state corn oil. I've never heard of this, we have sunflower, vegetable and rapeseed oil here. What would you substitute these with? Usually I substitute using vegetable oil on all recipes that state canola oil.

    Can't wait to try these.

    Lisa // Sweet 2 Eat Baking

    ReplyDelete
    Replies
    1. Hi Lisa, Yes you can use any type of vegetable oil you have on your pantry.
      Thanks for dropping by. Hope to see you again :)
      Happy baking!

      Delete
  31. Ann, I have come at the right time for these lovely cupcakes... 2 for my breakfast please. :)

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  32. I finally got my hands on some fresh organic blueberries and I've been deciding on just the right dessert ot use them in. Looks like I found it Ann! These Blueberry Yogurt Chiffon Cupcakes are gorgeous! Marion has been asking for another Chiffon Cake ever since I baked that last one with pineapple frosting. I have a feeling she wouldn't mind at all if I baked these instead!

    Thanks so much for sharing, Ann...

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  33. Hi Ann,

    Funny to see that the blueberries that you added on top of the batter did sink but not all the way to the bottom. I wonder why??? but I like it is better that they stay in the middle. Very nice cupcakes! Like you, I wouldn't mind baking these again and again :D

    Zoe

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    Replies
    1. Hi Zoe, hahaa.... I placed the blueberries in the middle not the top. I think you got mixed up with my steamed baked cake also using blueberries and yoghurt :D

      Delete
  34. wow!!! that looks delicious, so light and fluffy

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  35. Love this fluffy light yogurt chiffon cake!

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  36. Hi Ann, I baked these cakes today and they were really soft, light and cottony! Yummy! However mine did not rack nicely like yours....mine looked like Hokkaido Chiffon cakes (flat on top and crack at the side). Can you advise how do I get a nice crack like yours? If I want to make it sweeter, how much sugar must I use? Is it ok to omit the lemon zest and increase lemon juice? How much lemon juice must I use? Thanks so much for your help!

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    Replies
    1. Hi Ai Li, I think probably due to the inconsistent of the oven temperature heat that cannot control by us.
      Yes you can add more sugar if you like, maybe 10g or more. For the lemon juice, can add any amount to your liking and no problem to omit the lemon zest.

      Delete
    2. Thanks, Ann!

      Delete
  37. Hi Ann, never get sick of blueberry recipes, haha. I had tried your previous recipe & now, I'm also taking this recipe home!

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  38. Forgot to say that these cupcake liners match with the cake perfectly, "Extra light cake!"

    ReplyDelete
    Replies
    1. Hi, ann
      Can i use frozen i/o fresh blueberry ?

      Delete
    2. Hi Mannee, Yes you can use frozen blueberry but the berries might burst during baking due to high water content.

      Delete
  39. they look so nice and light!

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  40. oh these look so pretty! i can just tell how soft they are from the photos

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