Vanilla Bean Cupcakes – Duck Eggs

Vanilla Bean Cupcakes made with duck eggs title

Here is the final batch of the cupcakes I baked for comparison, this time using duck eggs.

I would say that the duck egg is slightly bigger than a chickens, just like the goose and turkey eggs the shell is thicker than a chickens.

Duck eggs have a higher fat content compared to chickens, they give your bakes a richer.
Duck Yolks

Duck eggs are richer and have a higher fat content than chickens, which are going to give your bakes a creamier texture. You can use duck eggs in place of chicken eggs, egg for egg.

The recipe below I have used 3 duck eggs, in replace of my normal 3 chicken eggs.

 

Vanilla Bean Cupcakes – made with Duck Eggs

Makes 15 – 20 Cupcakes – (depending on the size of your cupcakes cases, as mine were slightly smaller)

175g Butter
175g Caster Sugar
3 Duck Eggs
175g Self Raising Flour
1 teaspoon Vanilla Paste or Seeds of a Vanilla Pod

  1. Preheat you oven to Gas Mark 5, and line a 12 hole cupcake tin with cupcake liners.
  2. Cream the butter and sugar together until light and fluffy.
    Beating Sugar and Butter
  3. Beat in the eggs one at a time, adding a little flour with each addition. Add in the vanilla extract. Then gently fold in the remaining flour.
    Beat flour egg and vanilla
  4. Divide the mixture equally between your cupcake cases.
    Cupcakes ready for the oven
  5. Bake in the pre-heated oven for 18 – 20 minutes or until well risen, golden and the tops of the cakes spring back when lightly pressed.
    Cupcakes juts out the oven
  6. Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
    Cupcakes on cooling rack
  7. Store your cupcakes in an airtight container for up to 4 – 5 days.
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