Dragon Fruit Chiffon Cupcakes

• 3 egg yolks use large egg 70g each
• 3 1/3 tablespoons caster sugar
• 4 9/16 tablespoons fruit puree Dragon
• 2 7/8 tablespoons corn oil
• 1/4 teaspoon vanilla extract
• 7 tablespoons self raising flour
• 2 tablespoons corn flour
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup caster sugar

1. Whisk egg yolks and sugar until light and fluffy. Beat in dragon fruit puree, corn oil and vanilla extract. Light mix in self-raising flour and cornflour.
2. In a separate clean bowl, whisk egg whites, cream of tartar and caster sugar until fluffy and stiff. Carefully fold the egg yolk mixture into the beaten egg white until well combined.
3. Spoon batter into muffin liners.
4. Bake in preheated oven at 170C for 10 minutes then reduce temperature to 160C and bake for another 20-25 minutes or until a skewer inserted in the cake comes out clean.
5. Remove from the oven and invert cake immediately. Leave undisturbed until completely cooled.

egg yolks, caster sugar, fruit puree dragon, corn oil, vanilla, flour, corn flour, egg whites, cream of tartar, caster sugar

Taken from www.yummly.com/recipe/Dragon-Fruit-Chiffon-Cupcakes-1653722 (may not work)