Whole Egg Yolk Rosemary Cupcakes

Name: Whole Egg Yolk Rosemary Cupcakes
Total time: 4500 s
Cuisine: American
Ingredients: Cupcake molds for 24 cupcakes, each about 1.2 oz; Egg yolks 12.7 oz (about 20 at room temperature); 3/4 cup sugar (180 g); 1/2 teaspoon salt (2 g); 2 cups cake flour (240 g); 2/3 cup 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

小方饅頭 @apple

When you have a lot of egg yolks left after making angel food cake, consider this recipe. It can also be a great snack for babies.

Tips:

The rosemary is from our backyard and is easy to get, but you can skip it if you prefer. The plain version is also delicious, and adding sesame seeds might be a nice twist.

Egg yolks contain fat, so there's no need to add oil to this recipe. The texture is denser than using whole eggs, and the egg flavor is very rich. Each cupcake almost contains one egg yolk, so those with high cholesterol should be cautious.

Tasting Notes:

The cupcakes have a subtle rosemary flavor and a bright yellow color. Your little ones at home will surely love them.

When you have a lot of egg yolks left after making angel food cake, consider this recipe. It can also be a great snack for babies.

Tips:

The rosemary is from our backyard and is easy to get, but you can skip it if you prefer. The plain version is also delicious, and adding sesame seeds might be a nice twist.

Tasting Notes:

The cupcakes have a subtle rosemary flavor and a bright yellow color. Your little ones at home will surely love them.

小方饅頭 @apple

When you have a lot of egg yolks left after making angel food cake, consider this recipe. It can also be a great snack for babies.

Tips:

The rosemary is from our backyard and is easy to get, but you can skip it if you prefer. The plain version is also delicious, and adding sesame seeds might be a nice twist.

Tasting Notes:

The cupcakes have a subtle rosemary flavor and a bright yellow color. Your little ones at home will surely love them.

When you have a lot of egg yolks left after making angel food cake, consider this recipe. It can also be a great snack for babies.

Tips:

The rosemary is from our backyard and is easy to get, but you can skip it if you prefer. The plain version is also delicious, and adding sesame seeds might be a nice twist.

Tasting Notes:

The cupcakes have a subtle rosemary flavor and a bright yellow color. Your little ones at home will surely love them.

Saved

Ingredients

75 minutes

Ingredients
Cupcake molds for 24 cupcakes, each about 1.2 oz
Egg yolks 12.7 oz (about 20 at room temperature)
3/4 cupsugar (180 g)
1/2 teaspoonsalt (2 g)
2 cupscake flour (240 g)
2/3 cupwhole 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

Saved

Steps

75 minutes

1

Measure all ingredients and sift the flour.
2

Prepare the cupcake molds and preheat the oven to 320°F (160°C) for both top and bottom heat. Bake at 320°F throughout.
3

Beat the egg yolks, sugar, and salt in a bowl with a hand mixer on medium speed until fully combined.
4

Continue beating until the mixture is pale and leaves a trail when lifted, then switch to low speed and beat for about one more minute.
5

Add the milk in two batches, mixing well each time (be careful as it tends to settle at the bottom).
6

Add the cake flour in two batches, mixing gently and quickly from the outside in and from the bottom up until no dry flour remains.
7

Gently fold in the rosemary, then pour the batter into the cupcake molds.
8

Fill each mold about 1.2 oz (80% full) and place in the oven.
9

Bake for 10 minutes, then rotate, bake for another 10 minutes, rotate again, and bake for 5 more minutes. Test with a skewer to check doneness.
10

Bake for a total of about 25-30 minutes until the tops are golden brown.
11

Finished product ^^