Blueberry Yoghurt Chiffon Cupcakes

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

Directions

• heat kitchen appliance to 160C.

• in a very giant bowl, combine egg yolks, sugar and oil along, combine well with a hand whisk. Add juice, lemon rind and yoghourt into it, combine well and until sleek. Sift within the flour and blend well.

• in a very bowl, whisk egg whites until frothy, step by step add in sugar. Continue whisk egg whites until stiff peak however not dry.

• Fold ⅓ of egg whites into the nutrient mixture. Then pour within the remainder of the egg whites and fold gently till combined with a rubber spatula.

• Spoon batter into nine cake liners to [*fr1]. Place blueberries over it and spoon remaining batter to ¾ full and bake for regarding twenty five minutes.

• Bang the baking receptacle in conjunction with the little cakes on the counter prime 2-3 times once they're straight out from the kitchen appliance, as this can stop the cakes from shrinking. Leave cakes to chill before overwhelming.