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 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 Caster Sugar
3 Duck Eggs
175g Self Raising Flour
1 teaspoon Vanilla Paste or Seeds of a Vanilla Pod
- Preheat you oven to Gas Mark 5, and line a 12 hole cupcake tin with cupcake liners.
- Cream the butter and sugar together until light and fluffy.
- 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.
- Divide the mixture equally between your cupcake cases.
- 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.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
- Store your cupcakes in an airtight container for up to 4 – 5 days.