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 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 Caster Sugar
1 Goose Egg (or 3 Chicken 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.