1. Separate the egg whites and egg yolks, put them into oil-free and water-free containers, add a few drops of lemon juice or white vinegar to the egg whites, and add 40 grams of sugar in 3 times
2. Send at low speed to wet foaming, in the middle, you can turn to high speed, just don’t beat it.
3. After mixing yogurt, corn oil and egg yolk
4. Sift in low powder
5. Whisk with egg until there is no dry powder
6. Take one third of the meringue into the egg yolk batter, then pour the mixed cake batter into the remaining meringue and mix evenly
7. Put the mixed cake batter into a piping bag, and then divide it into paper cups, 7 minutes full
8. Put it into the middle layer of the pre-heated oven, heat up and down at 150 degrees, 40 minutes
9. After cooling, the cream can be decorated. The cream tastes very good and creamy (this is what I leftover from making the cake yesterday)
Tips:This yogurt cupcake is one of the basic courses for beginners. The recipe will be updated regularly every week. If you don’t understand in the process, you can ask questions in the comments below.
