Yogurt Raisin Cup Cake

Prepare the ingredients, soak the raisins in warm water, and set aside!

Egg separation! Beat the egg yolks!

Melt the butter in the microwave for two minutes, then add the yogurt and stir evenly!

Pour the mixed yogurt butter liquid into the egg yolk liquid and stir evenly

Add sifted low-gluten flour and corn flour, mix well

Mix into a fine and thick batter!

Add the white sugar to the egg whites in three batches and beat! Beat until stiff peaks form. Lift the whisk to lift up the right-angled tip!

Add the egg whites to the egg yolks in three batches and stir up and down with a spatula!

Mix into a fine batter

Pour one-third of the batter into the cup (I use a spoon, you can also use a bag to squeeze it in) and add raisins!

Then put the batter into the cup until it is nine-tenths full

Fill the baking pan eight-quarters full of water, place it on the bottom layer, and place the cake on the grill

Preheat for five minutes, 160 degrees, and bake for about 30 minutes! (I use an ACA oven)

The finished product tastes even better after being refrigerated!

Overview