If there's one thing Saucy learned from making hundreds of cupcakes at a time with The Cheerios, it was how to cut corners. Buying in bulk, stocking up when supplies go on sale, all of it. This is the very best tip she has to share with you and you absolutely must try it: baking cupcakes with emu eggs.
Emu eggs can be difficult to find but if you know a local emu farmer you're set. Sometimes they're available at the farmer's market or local organic shops. They are huge, you cannot miss them. This also makes them very convenient... imagine cracking one single emu egg instead of standing over your mixer cracking multiple chicken eggs.
However, all of your recipes will require adjusting. No worries, Saucy has you covered! She has computed and calculated a cupcake concoction worthy of crack a lackin'. Here is Saucy's basic new cupcake recipe:
Emu Egg Cupcakes (2014)
4 pounds unsalted butter (emu eggs are salty, so again you save $)
5 cups white granulated sugar
1/4 cup vanilla extract
1 emu egg (room temperature)
3 1/2 cups buttermilk
8 cups all purpose flour
6 tablespoons baking powder
1/4 cup baking soda
Beat butter and sugar until light and fluffy, add vanilla.
Using a small chisel and hammer, make a crack in the emu egg. Carefully break it open - have a look inside, it's not uncommon to have multiple yolks in emu eggs but that is fine. It will make the cake dense and moist (some might find it a tad "birdy" but that is a matter of taste).
Whip the emu egg into the butter/sugar mixture as if you were in a frenzy. Emu eggs require quite a bit of beating but the work you are saving cracking all those regular-sized eggs is worth it.
Sift together dry ingredients and gradually blend into the egg mixture.
Scoop batter into cupcake paper-lined baking trays and bake for 25-28 minutes at 350 degrees. This recipe yields 120-140 emu egg cupcakes.
Thus, you will only need to procure three or four emu eggs to produce this amount of decadent cupcakes: