Chicken Cake

A Simple Guide to Making Mini Egg Cakes

Mini egg cakes are delightful, bite-sized treats perfect for breakfast or afternoon tea. Here’s an easy, all-purpose recipe you can customize to suit your taste.

Basic Ingredients:

- 2 eggs

- 60g sugar

- 60g all-purpose flour

- 40g melted butter

- A pinch of salt

- 1 tsp vanilla extract (optional)

Steps:

1. Prep: Preheat your oven to 180°C (350°F). Grease a mini muffin tin or line it with paper cups.

2. Mix Wet Ingredients: In a bowl, beat eggs and sugar until thick and pale (about 3-5 minutes). Whisk in melted butter and vanilla.

3. Combine Dry Ingredients: Sift flour and salt into the mixture. Gently fold until just combined—*do not overmix* to keep the cakes light.

4. Bake: Pour the batter into the muffin tin, filling each cup ⅔ full. Bake for 12-15 minutes, until golden and a toothpick comes out clean.

5. Cool: Let them cool in the tin for 5 minutes, then transfer to a wire rack.

Customization Ideas:

- Savory: Add grated cheese, herbs, or chopped bacon.

- Sweet: Fold in chocolate chips, blueberries, or lemon zest.

- Flavor Boost: Replace vanilla with almond or orange extract.

These cakes are best enjoyed fresh but can be stored in an airtight container for 2 days. Enjoy your homemade mini egg cakes!