buttermilk cupquacks

Did you know duck eggs have more protein than chicken eggs? Did you also know that this extra protein makes duck eggs ideal for baked goods? I had no idea either, until I visited a farm and bought some duck eggs to try out. I also had some extra buttermilk in the fridge so I found a buttermilk cake recipe to experiment on. 

1. Preheat oven to 350 degrees
2. Line cupcake pan with papers.
3. Beat 3/4 cup unsalted butter with 1 1/2 cups sugar at medium speed with an electric mixer until light   and fluffy.
4. Beat in three duck eggs, one at a time. Scrape sides of bowl and make sure the eggs are well combined.
5. In a separate bowl, sift 2 generous cups of all-purpose flour, 1tsp baking powder and 1tsp baking soda together.
6. Add 1/4 of the dry mix to the butter mix. Alternately, add 1/3 cup of buttermilk. Beat until combined.
7. Repeat step 6 until all the dry ingredients are incorporated and 1 cup of buttermilk (total) has been added. 
8. Beat in 1 1/2 tsp of vanilla and beat some more until batter thickens.
9. Scoop the batter in cupcake liners. Bake for 20-25 minutes or until the tops are golden and a toothpick comes out clean.
10. Cool on racks.

The cake turned out rich and moist. It tasted like pound cake. I made a thin lemon glaze (powdered sugar and lemon juice beat until desired consistency) instead of a buttercream icing. 

We used the big cupcakes for strawberry shortcakes and shared the mini cupcakes with coworkers. If you can get your hands on some duck eggs, give them a try and let me know what you think. 

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