Blueberry (Grape) Yogurt Chiifon Cupcake by Janice Looi

2 Egg yolks (55g egg)
12g Sugar / 20g Corn oil
1/2tsp Lemon juice
1/2tsp Vanilla extract
50g Natural yohurt
40g Plain flour (sifted)
1tsp orange zest
2 Egg whites
25g Sugar
Blueberries, sprinkle some flour (I use grapes, cut into half)

Adapted from Anncoo Journal

Preheat oven to 160C.
1 Mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, orange zest and yogurt, mix well till smooth. Sift in flour and mix well.
2. Whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
3. Fold 1/3 of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
4. Spoon batter into cupcake liners to half. Place grapes over it and spoon remaining batter to 3/4 full and bake for about 20-25 minutes.
5. Bang the baking tray together with the cakes on the counter top 2-3 times once they are out from the oven, as this will prevent the cakes from shrinking.

My NotesThe above is my modified version from the original recipe.
I don't have blueberries, I use grapes (cut into halves)
Uses orange zest instead of lemon zest.