EGGY CUPCAKES
Low in fat, these cakes are dense and eggy and sweet. The sugar forms a crust along the top. :) Makes only 6 cupcakes.
Provided by theforeignland
Categories Healthy
Time 30m
Yield 6 cupcakes, 4-6 serving(s)
Number Of Ingredients 3
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.
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Isabel Ramirez
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
Ejaz Ahmad Vlogs
[email protected]Meh.
Aperaamo Mariner
[email protected]Not a fan. The texture was a bit too dense for my taste and the flavor was a bit bland. I think I'll stick to my old cupcake recipe.
Michael Brown
[email protected]I've made these cupcakes several times now and they always turn out great. I love that they're so versatile - I've added chocolate chips, fruit, and even peanut butter to the batter and they've all been delicious.
Mitchell coon
[email protected]These were so easy to make and they taste delicious! I added a little bit of cinnamon and nutmeg to the batter and they were perfect for fall.
Rihanna Logan
[email protected]Loved the simplicity of this recipe. I didn't have any buttermilk on hand so I used regular milk with a little bit of lemon juice and it worked out great. The cupcakes were light and fluffy and the perfect amount of sweetness.
Jubair Khan
[email protected]These eggy cupcakes were a delight! I followed the recipe exactly and they turned out perfectly. The texture was fluffy and moist, and the flavor was rich and eggy. I frosted them with a simple vanilla buttercream and they were a hit with my family a