Many people like to eat yogurt cake, and many people like to eat cheese cake. I will write down a recipe for yogurt cheese cupcakes. It is the best choice to keep for yourself and give away to others.
Ingredients:
3 eggs, 50g cheese, 40g sugar, 100g yogurt, 30g corn flour, 20g low-gluten flour, 8 nuts, 20g butter.
Ingredient ratio for fluffy yogurt cheese cupcake recipe:
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First separate the egg whites and yolks (egg whites cannot be mixed with egg yolks, and all utensils are water-free and oil-free). Beat the egg whites with a whisk, add sugar in three batches in between, and whisk until a hook appears when you lift the whisk.
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Hot cheese and butter in separate water baths to soften. Add yogurt, egg yolk, and softened butter to the softened cheese, and stir evenly in a clockwise direction. Mix the flour and cornmeal and sift 2-3 times, then add it to the cheese paste, stir evenly in a clockwise direction without any graininess.
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Add the whipped egg whites into the cheese flour batter in three batches, and use a spatula to stir evenly from bottom to top. Pour the formed yogurt cheese paste into a paper cup and wrap the bottom of the paper cup with tin foil.
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Add water to the baking pan, put the grill in place, preheat the top and bottom heat to 180 degrees, then lay a layer of tin foil on the grill, put the yogurt cheesecake cup in, and bake at 150 degrees for 50-60 minutes.
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Once baked, remove the cupcakes from the oven and serve. The above is the recipe and ingredient ratio of fluffy yogurt cupcakes. It looks very good.
Extended reading:
1. How to make blueberry yogurt cupcakes without cracking, sinking or being mushy
2. Illustration of how to make simple banana cupcakes. Cupcake baking time is 20-35 minutes
3. How to make durian chiffon cup cake. How to make durian chiffon cake
4. Illustrated steps for making cupcakes that won’t crack or sink in.
5. Zero-failure recipe for matcha-flavored egg-flavored cupcakes
