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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
Cook Time 20 minutes
Total Time 40 minutes
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!