草莓优格杯子蛋糕 (Strawberry Yogurt Cupcakes)

材料:

• 2个 蛋白
• 50克 幼糖
• 2个 蛋黄
• 15克 草莓优格
• 15克 粟米油
• 60克 低粉+1克 泡打粉 (过筛)

做法:

1. 将蛋黄,优格和油拌好，备用。
2. 蛋白快速的打至起泡后慢慢加入幼糖打至硬性发泡。
3. 把1/3的蛋白霜和蛋黄糊拌匀,加入低粉拌匀。
4. 最后分两次把2和3拌匀,倒入小杯子(7-8分满)。
5. 放入预热烤箱,160°C烤20-30分钟。

Ingredients:

• 2 Egg Whites
• 50g Castor Sugar
• 2 Egg Yolks
• 15g Strawberry Yogurt
• 15g Corn Oil
• 60g Cake Flour + 1 g Baking Powder (Sifted)

Method:

1. Mix the egg yolks with yogurt and corn oil until combined, set aside.
2. Whip egg whites to soft peaks then add castor sugar. Whip until ribbon stage.
3. Fold 1/3 of the meringue with egg yolks mixture until combined and then fold in the sifted flour.
4. Fold in the remaining whipped meringue with the batter in two batches, fold until well incorporated. 
5. Bake at pre-heated oven 160°C for 20-25 minutes.