Eggy Cupcakes Recipes
EGGY CUPCAKES
Low in fat, these cakes are dense and eggy and sweet. The sugar forms a crust along the top. :) Makes only 6 cupcakes.
Provided by theforeignland
Categories Healthy
Time 30m
Yield 6 cupcakes, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat to 180 deg C/350 deg F.
- Whisk the eggs in a bowl.
- Add sugar and whisk until mixture thickens and is more or less homogeneous.
- Sift flour inches
- Fold flour into egg and sugar mixture. Do not overmix.
- Pour batter into greased tins or cupcake liners.
- Bake for 13-18min, or until knife to center comes out clean.
- Enjoy! :D.
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- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
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- Set the eggs out that you’ll need for the frosting. By the time you bake and cool the cupcakes, the egg whites will be room temperature.
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. You can use a candy thermometer to make sure they’re ready; it will register 160°F (71°C).*
- Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until soft, glossy peaks form. (See photo above.) Taste. Add a pinch of salt if needed. I like to add 1/8 teaspoon of salt.
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