Eggy Cupcakes Recipes

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together twice: flour, baking powder, and salt. Pour back into sifter.
• In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

SOFT AND FLUFFY VANILLA CUPCAKES (EASY + ONE BOWL!)

Steps:

• Preheat the oven to 350 degrees F. Line a 12-count muffin tin with parchment paper cupcake liners and set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy.
• Add the sugar and brown sugar and beat on high speed until velvety and fluffy. Add sour cream, egg whites, vanilla bean seeds, and vanilla extract, and beat until combined.
• Using a strainer or sifter, sift in flour, cornstarch, baking powder, baking soda, and salt. (alternatively, sift these into a separate bowl and pour them into the wet ingredients). Fold in with a baking spoon or spatula just until combined- don't overmix!
• Fold in milk just until combined. Batter will be thick and creamy.
• Dollop evenly into prepared cupcake liners, filling a little over 3/4 of the way full (see pic in post above "what you'll do"). The distance between your batter and the top of your liner should be about a fingernail's height.
• Bake for 18-20 minutes or until a toothpick emerges with moist crumbs and centers are no longer wet. If your oven bakes unevenly, turn pan very carefully around halfway through baking so the cupcakes in the front don't sink.
• Remove from oven and immediately remove cupcakes from pan using a cake spatula or knife. Place on cooling rack, and let cool completely before frosting.

KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
• In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
• In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
• Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
• Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

EGGY CUPCAKES

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.