Egg Yolk Cupcakes

Egg yolk cupcakes are a great way to use up the yolks left over from making meringue: five yolks, butter, and yogurt give a moist, soft crumb. The batter is whipped in a single bowl and baked for 20 minutes at 180-200°C. Top with egg-white cream - I recommend it, they turn out delicious.

Egg Yolk Cupcakes

Soft, moist cupcakes made with five egg yolks, butter, and yogurt - a perfect cupcake base.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 cupcakes

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 5 egg yolks or 100 g
• 200 g butter room temperature
• 200 g wheat flour
• 150 g sugar
• 115 g yogurt
• salt pinch
• vanillin
• 1 tsp baking powder

Method

 

1. Beat the egg yolks with the sugar until pale, then add the room-temperature butter piece by piece and beat into a fluffy mixture. Pour in the yogurt and beat again.
2. Sift the salt, baking powder, vanillin, and flour into the mixture, beat until smooth, and turn off the mixer. Divide the batter among the molds and bake for 20 minutes at 180-200°C.
   
3. Remove the finished cupcakes and let them cool.
   
4. Top with egg-white cream on Italian meringue if you like - they make wonderful cupcakes. Enjoy!
   

Tips

• The butter and yogurt need to be at room temperature, otherwise the mixture will curdle.
• A great way to use up yolks left over from egg-white cream or meringue.