GOLDEN EGGS

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Golden Eggs image

Provided by Gesine Bullock-Prado

Categories     Cake     Mixer     Egg     Side     Bake     Easter     Kid-Friendly     Vanilla     Spring     Cinnamon     Nutmeg     Butter     Buttermilk     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 12 eggs or about 12 muffin-sized cakes

Number Of Ingredients 14

For the Cake:
Nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups nonfat buttermilk
For dipping the eggs:
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar and 1 teaspoon cinnamon mixed together in a small shallow bowl

Steps:

  • Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
  • Sift together the flour, baking powder, salt, and nutmeg. Set aside.
  • In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
  • This can take up to 10 minutes, depending on the temperature of your butter.
  • 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.
  • You can't make magic without a lot of patience. So keep whipping and keep scraping.
  • Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
  • Scrape down the bowl every now and again as well.
  • Add the vanilla.
  • Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
  • 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.
  • Distribute the batter into your molds, filling each cavity a little less than halfway.
  • Bake for about 15 minutes. 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.
  • 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.
  • One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.

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