Cranberry Yogurt Cupcakes

Overview

Recently, my son doesn’t like to eat the yogurt I make. In fact, I don’t like eating it either. It’s really annoying to make 1000 grams each time. If you don’t make the flour, it will expire quickly. It takes a lot of brains to find ways to consume it. I often make chiffon and the milk happens to be out, so I will try yogurt.

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn oil
• cranberry
• egg
• homemade yogurt
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Chop dried cranberries.

   

2. 2 Add some flour and mix well and set aside (the purpose is to add the cake batter without sinking to the bottom).

   

3. 3 Egg white and yolk separated.

   

4. 4 Add 20 grams of sugar, corn oil and yogurt at a time, stirring well each time.

   

5. 5 Add the flour and mix well, being careful not to stir in circles.

   

6. 6 Mix the egg yolk paste and set aside.

   

7. 7 Add white vinegar to egg whites, add 30 grams of sugar in three batches and beat.

   

8. 8 Fold the whipped egg whites into the egg yolk batter in three batches, then add the floured cranberries and mix well.

   

9. 9 Pour the cake batter into the paper cup seven-quarters full.

   

10. 10 Place in a preheated oven at 170 degrees for 30 minutes.