Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕
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 😀 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 😀
- 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
- 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 ⅓ 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 ¾ 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
Hi Ann shifu,
May I ask you the egg 70g is including the egg shell or no ???
Hi Sally, is 70g with shell.
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 😀
Ann, your cakes are always enticing! I wanna try making them . Thanks for sharing 😉
These are so pretty and fluffy. Yum!
hey ann, not tired seeing blueberries and yogurt..infact now more tempted to try 😀
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。。
Hi Ann. May I know whether can bake multiple pan of cupcakes (multi layer) in the home oven (52L) at once?
Hi Alviss, It takes longer time to bake the cupcakes in multi layer because you need to move the tray up and down a few times to bake the cake to fully cooked.
Hi Ann thank you for saying the weight of the eggs now I can make them.I have just scoured the net looking for weights and no one give details but you.
I followed urs recipe except I used soft cupcake liner instead of hard liners. My cup cakes sank in within 1 min. May I know why?
Tq for sharing d recipe it is super soft n nice.
Hi Joanna, I’ve not tried to use soft cupcake liner to bake chiffon cake yet. Probably due to to paper liner is too light and soft to hold the shape during baking . Better to use those hard cupcake liner instead.
Hi… your recipe indeed easy to follow and bake. Just want to find out if your chiffon top is wet/sticky after the next day? I kept my chiffons at a room temperature place in an airtight container. Please advise. Thanks!
Hi Shermaine, If your cake top is wet or sticky after baked, meaning that it is not fully baked. Need to bake a few mins longer. You can store the cake in the refrigerator if the weather is very hot.
Hi Ann, I hv just try making d Yoghurt Blueberry Cake….and would like to know if I can’t finish all d cup cakes, must I put in the fridge for tomorrow bfast or just leave it outside? Pls advise…tqia.
Hi Patricia, yes keep the cupcakes in the fridge in an airtight container. The cakes stii stay soft after chilling.
Hi Ann, may i know can i use frozen in this recipe, thanks!
HI Ann, can I bake this in a loaf pan or normal 6” diameter round pan using this chiffon recipe?
Hi Yvonne, sorry for the late reply due to the internet line down yesterday.
Yes, you can use a 6 inch round pan to bake this cake.
Could you clarify “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”
What do you mean by ‘bang”?
Hi Shokara, Is exactly the way you’re banging a tray on the table.
Is Plain Flour = All purpose flour or Plain flour = Cake Flour?
Plain flour is all purpose flour.
Good morning Ann
Thanks for sharing recipe. Ya, the blueberry from Mexico was cheap. Last week at Giant supermarket, it was selling at S$2 per punnet. However, two days ago, it was offering at S$3.95 for two punnets. Very good and fresh blueberry. I bought a lot too to give to my neighbour who is from Panama.
Hi Priscilla, I love blueberry very much. Always bought few punnets and store them in the freezer. Sometime also add the berries and fresh juice together as popsicles. So kids can enjoy them anytime 😀
Hi Ann, I only have medium eggs in my fridge, can I use 4medium eggs instead of 3large eggs?
Hi Serene, Sure you can use 4 medium eggs or measure the eggs to 210g.
I was just about to ask about the eggs 🙂 These look awesome! I am going to make a batch right now!
Hi Ann, this cupcake looks very refreshing, bookmarked also.
recently I also use a lot of blueberries too, this cupcakes sound very refreshing!
Ann, how can we get tired of your blueberries and yoghurt? These chiffon cupcakes are real beauties. Want to bake also!
The blueberries were nicely floating in the middle of the cake. Well done! Looks really yummy.
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.
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~~
Who could ever resist those little beauties? They are perfect, Ann.
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 😀
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)
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… 😉
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.
Sorry Ann I mean can i use frozen blue berries in this recipe Thanks!
Hi Judy, Sorry for the late reply because I just came back from a short trip.
Yes, sure you can use frozen blueberries or any other berries you have on hand.
they look so nice and light!
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!
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.
oh these look so pretty! i can just tell how soft they are from the photos
Hi Ann, never get sick of blueberry recipes, haha. I had tried your previous recipe & now, I'm also taking this recipe home!
Forgot to say that these cupcake liners match with the cake perfectly, "Extra light cake!"
Hi Mannee, Yes you can use frozen blueberry but the berries might burst during baking due to high water content.
Hi, annCan i use frozen i/o fresh blueberry ?
Love this fluffy light yogurt chiffon cake!
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…
wow!!! that looks delicious, so light and fluffy
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 :DZoe
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 😀
Hi Ann, I have tried your blueberries yoghurt berries cake and it was amazing! This looks like a good recipe to try too!
Ann, I have come at the right time for these lovely cupcakes… 2 for my breakfast please. 🙂
The cake looks yummy vy tempted must try to bake it! Tks for sharing! 🙂
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
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!
Yum. I am sure the blueberries add such a nice texture.