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 😀

Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Ann Low

Serves: 9

Ingredients

• 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

Instructions

1. Preheat oven to 160C.
2. 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.
3. In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
4. 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.
5. 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.
6. 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.

3.5.3208

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：

1. 预热烤箱至摄氏160度。准备9个满分纸杯。
2. 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。
3. 蛋白搅拌至起粗泡沫，分次加入细糖，打至硬性发泡。
4. 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。
5. 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。
6. 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。

• 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。

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