Yogurt chiffon cupcake

 Yesterday, my niece told me that she wanted to bake cupcake ^^, so I asked her what kinds of cake that she wanted to eat. 
The answer is soft cake with whipped cream (well, she really enjoys whipped cream, haha). So I think about making chiffon cake in a cup, it takes less time to bake, easy and goes very well with whipped cream (the real point of eating cake for my niece). 
Instead of oil, this time the fat for chiffon is melt butter mixed with milk and yogurt. The texture still soft as using oil, but the flavour is better ^^. The lovely tangy taste and fragrance of the yogurt make this cupcake special. 
Baking chiffon cake is a bit tricky, make sure that the temperature is not too high and let the cake set properly or the cake will drop (or sink in the middle) easily. As the cake will rise a lot put the batter into the cup only 3/4 of the paper cup will prevent overflow too.
Serve this soft cupcake with a cup of hot tea or coffee is the best choice for me, but for my niece with a cup of milk and more whipped cream, haha.

 Yogurt chiffon cupcake

Make 7-8 cupcakes

2 .................................... Egg yolks
2 .................................... Egg whites
28g ................................ Granulated sugar (A)
28g ................................ Granulated sugar (B)
1tbsp ............................. Milk
35g ................................. Plain yogurt
30g ................................. Unsalted butter
1/2tsp ............................ Vanilla extract
40g ................................. Cake flour
1/4tsp ............................ Baking powder
......................................... Pinch of salt

 Sweetened whipped cream
150g ................................ Whipping cream
15g ................................... Icing sugar

Preheat the oven to 180°C.
Sift the flour, baking powder and salt together.
Melt the butter and mix with milk and yogurt.

Beat the egg yolks and sugar (A) together until light in color.
Pour the yogurt mixture into the bowl mix to combine.
Pour the sifted flour into the bowl, mix to combine, add the vanilla extract and mix to combine.

 Whip the egg whites until foamy then gradually add the sugar(B) and whip until stiff peaks formed.

 Fold the meringue into the previous bowl in 3 additions, until the mixture smooth.

Pour into the paper cups (about 3/4 of the cup) and bake for 20-25 minutes or until the top spring back when press lightly.
Let the cake cool completely on a wire rack.
Whip the whipping cream with icing sugar and pipe over the cupcakes before serving.

Yogurt chiffon cupcake