There are quite a lot of egg yolk recipes and this is one of them.   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.  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

• Preheat 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 and 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

• Swiss Meringue Buttercream
• Italian Meringue Buttercream
• Chocolate fudge icing