Mini Yogurt Cupcake

Prepare the ingredients.

Pour corn oil and yogurt into the bowl, and use a spatula to stir until fully emulsified.

Sift in the cake flour and fold it in gently with a spatula until evenly mixed, making sure no dry flour is visible.

Separate the refrigerated eggs, put the yolks into the batter, and place the egg whites into another clean, oil-free bowl.

Mix evenly using an up-and-down folding method or a 'Z' shaped folding method, lifting the spatula so that the batter falls in lines quickly; preheat the oven to 150°C with both top and bottom heat.

Add salt, white vinegar, and granulated sugar to the egg whites.

Beat with an electric mixer until stiff peaks form, where lifting the beaters produces short, sharp peaks.

Take 1/3 of the meringue and add it to the egg yolk mixture. Fold it in gently using a folding technique, without stirring in circles, as that will deflate the meringue.

Then pour in all of the remaining meringue, and fold it evenly with a spatula, being as gentle as possible to avoid deflating the meringue.

The mixed cake batter is fluffy and full, without large lumps of egg white, and is as fine and smooth as silk.

Then put the cake batter into a disposable piping bag, cut a small tip at the bottom, and carefully squeeze it into the paper cups.

Squeeze until the paper cup is 80% full, I made a total of 25.

Place the baking tray in the lower part of the oven and bake for about 20 minutes.

It's cooked when the surface is golden brown. The specific temperature and time should be adjusted according to your own oven.

The baked cupcakes are soft, fluffy, and do not collapse.

Delicate texture, melts in the mouth, rich and delicious.