Yogurt Cupcakes

These little cakes are not only soft and fluffy in texture but also taste better and melt in your mouth with deliciousness. You will start by separating the 4 egg whites from the yolks, place the yolks aside and the egg whites in the mixing bowl and set aside. In another mixing bowl, add 100 ml of plain yoghurt and 45 ml of oil then whisk until incorporated.

Sift 80 grams of cake flour and 15 grams of corn flour in the yoghurt oil mixture. Using a hand whisk, mix the dry ingredients in until they are moistened and you have a dough-like texture. Add the 4 egg yolks and continue whisking until the egg yolks if fully incorporated. Set it aside.

Bring the bowl with the egg whites and add 7 to 8 drops of lemon juice and 1 gram of salt and start beating the whites on high speed until it starts to foam. Add 50 grams of sugar in three additions and beat well after each. Once you have added the last batch of sugar, continue beating until the egg whites reach a stiff peak.

Take a third of the meringue and add to the egg yolk mixture and fold it in until fully mixed through then pour the batter into the remaining meringue. Use a spatula to fold everything in a circular motion until you have a uniform batter with no lumps. Line a baking pan with cupcake liners and fill each cupcake liner three-quarters way full.

After filling them, tap the pan a few times on the counter to remove trapped air bubbles in the batter. Bake in a preheated 300F/150C oven for 30 to 35 minutes. Once baked and out of the oven, remove and tap the pan on the counter to shake the muffins then remove from the pan onto a wire rack to cool completely. Enjoy warm with a cup of milk, they will remain soft for the day.