Here is the second batch of cupcakes on my egg comparison, in these cupcakes I used turkey eggs.
Looking at the turkey egg you can see it is a lot smaller than the goose egg I used, its size is closer to that of a duck egg but tastes like a chicken egg. Just like the goose egg the shells of the turkey eggs are thicker than a chicken egg.
You rarely find turkey eggs for sale, this is because turkey hens only lay eggs for a few months of the year.
Turkey eggs have a 50/50 yolk to white ratio, their yolks are creamy and richer, which is great in cakes and pastries. You can used turkey eggs in place of chicken eggs, the equivalent would be 1 1/2 – 2 chicken eggs to 1 turkey egg.
Turkey eggs can vary in weight from 66g – 110g. I weighed my turkey egg and in its shell it was 101g which it the equivalent of 2 chicken eggs.
The recipe below I have used 1 turkey egg in place of 2 chicken eggs.
Vanilla Bean Cupcakes – made with a Turkey Egg
Makes 11 – 12 Cupcakes
125g Caster Sugar
1 Turkey Egg
125g 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.
You can alter the flavours, switch out the vanilla for some lemon zest for lemon cupcakes. You can frost these with buttercream or decorate however you wish.