Baking #52: Blueberry Yogurt Chiffon Cupcakes

We are already entering a brand new month today and we will also be entering a brand new year in another 30 days time. It is surprising at how quick time seems to be passing this year. It seems to me that we only celebrated Chinese New Year not long ago and the next CNY is just around the corner.

Both parents and I were supposed to go grocery shopping yesterday evening but it started to rain around dusk. So, we stayed home and I decided to make Blueberry Yogurt Chiffon Cupcakes since I still have a punnet of fresh blueberries which I bought two weeks ago and one last tube of natural plain yogurt. I had attempted my first ever bread loaf yesterday morning – Milk White Bread! And I am intending to make more bread loaves soon once I did researches on the recipes.

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Blueberry Yogurt Chiffon Cupcakes (adapted from Anncoo Journal)

Ingredients:

  • 3 egg yolks
  • 25g fine granulated sugar
  • 40g corn oil
  • 1 tsp lemon juice
  • 1 tsp vanilla essence
  • 100g natural plain yogurt
  • 80g plain flour *cake flour*
  • lemon zest from one lemon *1/4 tsp*
  • 4 egg whites
  • 55g fine granulated sugar
  • 1/4 tsp cream of tartar
  • 1 punnet/125g fresh blueberries, sprinkles some flour on them

Directions:

  1. In a large bowl, mix egg yolks, 25g fine granulated sugar, 40g corn oil and vanilla essence until well combined.
  2. Add in lemon juice, lemon zest and natural plain yogurt and mix until well incorporated.
  3. Sift in cake flour and mix until no flour lump could be seen.
  4. Beat egg whites with cream of tartar until foamy and frothy.
  5. Gradually add in 55g of fine granulated sugar in three batches until it reaches stiff peaks stage.
  6. Gently fold in 1/3 of the meringue into the egg yolk batter and do the same with the remaining meringue until no white streak could be seen.
  7. Spoon batter into cupcake liners to half. Place blueberries on top of the batter and spoon extra batter to cover the blueberries. Spoon batter up to 3/4 of the cupcake liners.
  8. Bake them in a preheated oven of 160 degree Celsius for approximately 25 minutes.
  9. Give baking tray with baked chiffon cupcakes a couple of taps on counter top to prevent the chiffon cupcakes from shrinking.

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Some of the blueberries burst inside the chiffon cupcakes in the course of baking as majority of the blueberries were too ripe to be baked. Unfortunately, some of the blueberries sunk to the bottom albeit I had coated them with flour in the first place. The chiffon cupcakes were soft and fluffy. It has subtle tangy taste of lemon. I think the chiffon cupcakes itself were nice enough to be eaten alone without the blueberries.

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