One thing I noticed right away is how yellow the yolks are. They’re absolutely beautiful! Not only do I feel better about using them for cooking, but I plan to only use them for baking as well. The first thing that came to mind is a yellow cake. Yellow cake isn’t yellow from food dye or at least I hope that people aren’t doing that, but it’s actually yellow from the yolks of the egg. I was so excited to see how nice the yolks looked, and I knew I had to make a yellow cake!
2 Sticks Unsalted Butter, room temperature
1 1/3 Cup White Sugar
9 Egg Yolks
2 Teaspoons Real Vanilla Extract
3/4 Cup 1% Milk
2 Cups Cake Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Pre-heat oven to 350.
In a stand mixer, cream together the butter and sugar until creamy – about 2 minutes. Add in the egg yolks one at a time. Once combined add in the vanilla extract.
In a separate bowl combine the flour, baking powder & soda, and salt. Add flour mixture into the butter mixture alternating with the milk.
Fill cupcake liners 3/4 full. Bake for 12-15 minutes or until toothpick inserted comes out with minimal crumbs. Cool on a cooling rack, once cooled use frosting of your choice.
I chose to use some whipped ganache.
What I love even more about this recipe is that for breakfast Chris and I enjoyed some scrambled egg whites, so there wasn’t any wasted eggs. Perfect!