Vanilla Bean Cupcakes – Goose Egg

Vanilla Bean Cupcake made with goose egg title

Here is the first batch of the cupcakes I made, I decided to start with the goose egg.

Visually you could obviously it was much larger than your everyday chicken egg, when it came to cracking it, it took a couple of attempts as the shell was fairly thick and this was the first time I had ever used a goose egg.

I had read that the a goose egg had a higher yolk to white ratio and that the yolk could be almost as big as a chicken egg. Once I had cracked the egg into a bowl I could see that the yolk was really big, I was quite surprised. The yolk was more orange-y in colour compared to the chicken eggs I have had in the past.Goose Egg in Bowl

Goose eggs are richer and creamy than chicken eggs, you would use 1 goose egg to 2 1/2 – 3 of  chicken eggs. I weighed my goose egg and in the shell it was 152g which is like 3 large chicken eggs weighing 50g each.

The recipe below I have used just 1 goose egg in replace of 3 chicken eggs.

Vanilla Bean Cupcakes – made with a Goose Egg

Makes 12 – 15 Cupcakes

175g Butter
175g Caster Sugar
1 Goose Egg (or 3 Chicken 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.
  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.
  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.
    Baked Cupcakes
  6. Leave to cool in the tin for 5 minutes, then transfer to a wire rack.
  7. Store your cupcakes in an airtight container for up to 4 – 5 days.
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