The Secret to Super Fluffy Egg Yolk Cupcakes | Simple & Tasty

Craving soft, bakery-style cupcakes with a cloud-light crumb? In this video I share the secret to super fluffy egg yolk cupcakes — simple ingredients, no fuss, maximum rise.
You’ll see the exact mixing order, the hot-liquid trick, and how to keep the batter airy so every batch comes out soft and tall.

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You’ll learn:
• Yolks-first method for a richer, fluffier crumb
• Hot milk/water technique for extra lift
• Gentle folding to keep the batter light
• Baking times for cupcakes vs. a 15 cm mini cake

📂 Ingredients:
Egg yolks — 3
Sugar — 80g
Vanilla — ½ tsp
Whisk until pale and fluffy.
Hot milk or water — 100g
Mix until smooth.
Vegetable oil — 80g
Mix gently.
Flour — 120g
Baking powder — 1 tsp (light)
Sift and fold in two steps.
Grease the molds lightly.
Pour the batter evenly.
Top with chopped walnuts (optional).
Bake at 180°C for 10–15 minutes.
Check with a toothpick.

Bake immediately to keep the rise.
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   / @sweetnest19  

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