Golden Eggs
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt1 tsp
Nutmeg2 cups
Sugar5 large
Egg (at room temperature)1 tsp
Vanilla Extract1.25 cups
Nonfat ButtermilkDirections:
1
Preheat the oven to 325°F
2
Spray your molds with nonstick spray (I, obviously, use egg-shaped molds
3
You can use a muffin pan or any other small baking molds
4
) Sift together the flour, baking powder, salt, and nutmeg
5
Set aside
6
In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy
7
This can take up to 10 minutes, depending on the temperature of your butter
8
As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar
9
You can't make magic without a lot of patience
10
So keep whipping and keep scraping
11
Preheat the oven to 325°F
12
Spray your molds with nonstick spray (I, obviously, use egg-shaped molds
13
You can use a muffin pan or any other small baking molds
14
) Sift together the flour, baking powder, salt, and nutmeg
15
Set aside
16
In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy
17
This can take up to 10 minutes, depending on the temperature of your butter
18
As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar
19
You can't make magic without a lot of patience
20
So keep whipping and keep scraping
21
Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter
22
Scrape down the bowl every now and again as well
23
Add the vanilla
24
Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly
25
After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth
26
Distribute the batter into your molds, filling each cavity a little less than halfway
27
Bake for about 15 minutes
28
Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it
29
Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar
30
One warning: people are going to call you a stinking liar
31
They will not believe that these precious morsels aren't fried like a donut
32
But that's the cost of making magic
33
Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter
34
Scrape down the bowl every now and again as well
35
Add the vanilla
36
Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly
37
After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth
38
Distribute the batter into your molds, filling each cavity a little less than halfway
39
Bake for about 15 minutes
40
Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it
41
Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar
42
One warning: people are going to call you a stinking liar
43
They will not believe that these precious morsels aren't fried like a donut
44
But that's the cost of making magic