Sunday, 4 November 2012

Cranberry Yogurt Lemon Chiffon Cupcake Recipe (step by step photos)

I would like to share the recipe of cranberry yogurt chiffon cake that I get from Happy Home Baking blog. The cake looks great and easy to make. But I need to modify the recipe a little bit because my sons don’t like dried cranberry... actually.. And, the result was great too. They really love it... credit to:

Ingredients (for 7 inches chiffon cake pan) 

  • 4 egg yolks 
  • 25 grams castor sugar 
  • 40 milliliters vegetable oil 
  • 80 grams plain yogurt 
  • 1 teaspoon lemon juice 
  • 80 grams cake flour, sifted 

  • 5 eggs whites 
  • 50 grams castor sugar 

  • 100 grams dried cranberry 
  • 120 milliliters drinking water 


1. Preheat oven to 175 degrees C.

2. Preparing Cranberry Puree. In a blender or food processor, put 
    together dried cranberry and 80 milliliters drinking water and 
    blend until mixture is smooth. Set aside. 

3. In a large mixing bowl, whisk together egg yolks and 25 grams
    castor sugar with a balloon whisk. Add in vegetable oil and 
    combine well. Mix in yogurt, cranberry puree and lemon juice.
    Mix well. Sift the flour into the mixture. Stir well. Set aside. 

4. In a large dry mixing bowl, beat egg whites until foamy. 
    Gradually add in 50 grams sugar and continue beat until stiff 
    and shiny peak form. 

5. Gently fold in egg whites mixture into the cranberry mixture 
    accordingly until well combined. (Note: make sure the egg white are well 
     combined with the cranberry mixture without breaking the egg whites. Little egg 
     whites left will cause a big hole in the cake but over mixing will make it hardly rise 
    during baking) 

6. Scoop the batter into the cupcake liners, filling them two-thirds
    full or pour the batter into a 7 inches chiffon cake pan. 

7. Bake in the preheated oven until golden and the tops spring
    back when lightly pressed, 15 to 20 minutes. A toothpick 
    inserted into the canter of a cupcake should come out clean. 
    Remove the cupcakes from the pan and cool completely on 
    wire racks. 

*Note: For chiffon cake pan: 

Bake in 175 degrees C for 15 minutes. Decrease heat to 150 degrees C and continue bake for 25 minutes or until inserted toothpick come out clean. Remove cake from the oven and invert the pan immediately until cake has cooled.