Cupcake

eggs • sugar (50 grams) • vegetable oil (50 grams) • cake flour (65 grams) • vanilla extract (optional, 4 grams) • milk (60 ml) • heavy cream (100 ml) • sugar (20 grams, adjustable)

cake flour (about 40g) • cocoa powder (about 10g) • oil (about 40g) • chocolate hazelnut spread (about 32g) • egg yolks + 1 whole egg • egg whites • sugar (about 30g)

Cupcake molds for 24 cupcakes, each about 1.2 oz • Egg yolks 12.7 oz (about 20 at room temperature) • sugar (180 g) • salt (2 g) • cake flour (240 g) • whole milk (150 g) • Rosemary to taste • If making for babies, halve the sugar, omit salt/rosemary, and use formula or breast milk instead of whole milk

cake flour (about 150 grams) • granulated sugar (about 150 grams) • unsalted butter, softened (about 150 grams) • medium eggs • lemon juice (about 5 grams) • milk (about 35 ml) • baking powder (about 5 grams) • lemon zest • unsalted butter, softened (about 150 grams) • powdered sugar (about 340 grams) • lemon juice (about 20 grams)

egg yolks • sugar (20 g) • milk (25 cc) • vegetable oil (20 g) • cake flour (40 g) • egg whites • sugar (15 g) • Whipped cream, • instant brown sugar tapioca pearls

almond flour (180 grams) • unsalted butter (55 grams) • cream cheese (125 grams) • eggs • blueberries (100 grams) • granulated sugar (100 grams) • aluminum-free baking powder • salt

[Cupcake Batter] • unsalted butter (60 grams) • granulated sugar (100 grams) • large egg • baking powder • sour cream (115 grams) • all-purpose flour (150 grams) • [Filling] • granulated sugar (20 grams) • all-purpose flour (30 grams) • unsalted butter (20 grams) • chopped nuts (20 grams) •