Yogurt Cupcakes

Name: Yogurt Cupcakes
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 50g Sugar-free thick yogurt; 25g Corn oil; 12g corn starch; 25g Caster sugar; 2 pcs egg; A few drops Lemon juice

by Eat up

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

I have also made cupcakes before, but this small cupcake is indeed better than the previous ones. It is more hydrated, does not feel dry, and the sweetness is appropriate, and it is soft and dense. Be sure to make the video not at the end. Save and remember the screenshot of the cracking technique!

Ingredients

Yogurt Cupcakes

1. Mix corn oil and yogurt and stir well

2. Fully emulsified, very delicate

3. Sift in low-gluten flour and cornstarch.

4. Stir until there are no dry powder particles

5. Add egg yolk and stir until smooth

6. Whip the egg whites and add a few drops of lemon juice, and add the confectioner's sugar three times. See the video for details on when to add it.

7. Beat the egg whites until they appear hooked.

8. Add the egg yolk paste with 1/3 of the meringue and mix up and down evenly.

9. Pour the egg yolk paste into the remaining meringue, and stir evenly.

10. This is the mixed cake batter, pour it into a piping bag and set aside.

11. Use a piping bag to squeeze into the cake tray (I used the medium size, exactly 6, and the small size is 12), and it is eighty to nine minutes full. Shake it to make bubbles and put it in the preheated oven.

12. Bake at 110°C for 25 minutes, 140°C for 15 minutes, and 150°C for 15 minutes.

13. Shake again when taking it out and let it cool before serving. Super perfect little cupcakes without cracking.

Tips:
When mixing the flour, it must be blended to prevent the batter from becoming gluten; the bowl for whisking the egg whites must be oil-free and water-free, and the whisking process must be patient and careful. The step of whisking the egg whites is very important; the dispensing and baking time of this cake, My personal test is very perfect.