Egg yolk cupcakes

When I make macarons I have a lot of egg yolks left over and I there are many things I can make with them like lemon curd. However I have also tried to make other things like egg yolk cupcakes. This is a great recipe to use up egg yolks left over from making e.g pavlovas, meringues, macarons.

The egg yolk cupcakes are simple to make and the texture is great.

Recipe

  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large egg yolks (about 72 grams)
  • 2 tablespoons milk
  • 115 grams butter
  • 175 grams caster sugar
  • 160 ml sour cream or plain yoghurt
  • 200 grams self raising flour

Method

  • Pre-heat oven to 175 Celsius. Prepare cupcake tray and put it to one side.
  • Put the sugar and butter in a bowl and cream it together with a wooden spoon or electric whisk, until nice an creamy.
  • Add in the egg yolks and vanilla extract and whisk together
  • Add in the flour, sour cream and milk and fold it in with a spatula or wooden spoon until smooth
  • Divide the mixture into the prepared cupcake tray
  • Bake in the oven for 20-25 minutes until nice and golden brown on top. Test with a toothpick inserted in the middle of the cupcakes, if you are not sure. If it comes out clean, they are ready.
  • Remove from the oven and leave the cakes in the tray for about 5 – 10 minutes.
  • Remove them from the baking tray and put them on a cooling rack to cool completely.
  • You can now decorate in any way you want.

Here are a few frostings to try

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