Yogurt Cupcakes

Overview

Everyone knows the benefits of yogurt. Today I put yogurt into the cake. It is soft and tender. It is great whether for breakfast or as a snack~😍

Prepare materials
Separate the egg white from the egg yolk. There should be no water or oil in the bowl
Put the egg yolks into a clean basin and set aside
The same goes for egg whites. Make sure there is no oil or water in the basin
Prepare 50 grams of yogurt
40g corn oil, 25g sugar
Add the ingredients in the two pictures above into the egg yolks and stir evenly
Sift in the flour and cornstarch in two batches
Make a cross and mix well
Beat the egg whites with a few drops of lemon juice into fish foam and add one-third of the remaining 40 grams of sugar
Beat until it is like this and then add the remaining sugar little by little
Beat until there is a small tip when lifted
Mix one-third of the egg whites into the egg yolk batter and stir in crosswise directions
Stir the rest evenly, be sure not to over-stir, otherwise defoaming will affect the baked cake
Divide the batter into small paper cups, this is exactly the amount for 12
Place in the oven at 160 degrees for 25 minutes (each oven is different and depends on the situation)
After the cake is baked, place it on a plate to cool naturally
The cake will shrink a little when it is cooled, which is a natural phenomenon. Since there are no additives, a little shrinkage is normal
Here’s a beautiful one~
Please call me soft girl ~ because I am very tender😍😁😄