The Eggland’s Best coupon, information, and two gift packs, one for me and one to giveaway, have been provided by Eggland’s Best. All opinions are 100% my own.
Have you tried Eggland’s Best eggs? I have and I think they’re pretty awesome. I was recently offered the opportunity by Eggland’s Best to create a holiday dessert using their awesome eggs and also to give away an Eggland’s Best prize pack.
Did you know these eggs are more nutritious then the regular egg? I love that. As I get older, I am more aware of what goes into my body and try to make better choices. Eggland’s Best eggs are higher in vitamins and nutrients and lower in saturated fat then ordinary eggs. They also boast the following:
- 10 times more Vitamin E
- 4 times more Vitamin D
- More than double the Omega-3
- 25% less saturated fat
- 3 times more Vitamin B12
- 38% more lutein
I’d boast that too!
Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero trans fats. By using high-quality ingredients, like Eggland’s Best eggs, you and your guests are getting better taste, less saturated fat, and more vitamins. Indulge in some delicious desserts this holiday season, and use a more nutritious egg with Eggland’s Best. Eggland’s Best eggs are delivered to your supermarket 72 hours after laying to ensure a fresh, quality egg.
The dessert possibilities were endless with these eggs, but since hubby is a major choco-holic and he’s suffering a torn rotater cuff in his right shoulder, I felt he deserved some delicious chocolate cupcakes.
1/2 cup butter, softened
1 cup granulated sugar
2 large Eggland’s Best eggs
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup 2% milk
Preheat oven to 350 & add your favorite holiday cupcake liners to standard 12 count muffin tin.
In a stand mixer on speed 4, cream butter and sugar. If you do not have a stand mixer, use a large spoon in a big round bowl to cream the sugar and butter together. Add eggs and vanilla extract and mix on speed 4 (or by hand) until blended together.
In a separate bowl combine the flour, baking powder, cocoa and salt.
Add the milk and dry ingredients to your egg mixture, starting with 1/4 of the flour mix, then 1/4 of the milk mix. Continue until all ingredients are in the mixing bowl. Blend well on speed 2.
Fill cupcake liners 2/3 full and bake for 20 minutes or until tooth pick inserted comes out clean. Allow the cupcakes to cool in the muffin tin for 5 minutes, then remove them to a cookie rack until cooled completley.
Now let’s frost them!! I like a standard buttercream frosting only this time I added crushed peppermint. In the spirit of the holidays, the cupcakes just HAD to have some red and white to go with the chocolate.
3/4 cup butter, room temperature
3 cups powdered sugar
1 Tablespoon pure vanilla extract
- 1 -2 drops peppermint extract
3 Tablespoons french vanilla creamer
Place all ingredients in your stand mixer bowl and mix on stir for the first few minutes until the powdered sugar is mostly blended in. If you want a stronger peppermint flavor, add another drop or two.
You don’t want to start it on anything higher then mix or you’ll have powdered sugar everywhere. I also use my pouring shield just to be sure. Frost cupcakes as desired using a piping bag, knife or your imagination!
Eggland’s Best eggs were great for this recipe. They have a quality look and feel to them and the shell appears thicker then an ordinary egg which probably means they don’t break as easily but I wasn’t ready to test that. They are easy to handle and really added to this recipe.
Want to know more? Connect with Eggland’s Best in the following ways:
- Visit Eggland’s Best Website and find out more about them and find lots of delicious recipes.
- Like Eggland’s Best on Facebook
- Follow Eggland’s Best on Twitter
- Check out the pins on Eggland’s Best Pinterest page