These treats were a hit at my pastry shop in Montpelier, Vermont and I shared the recipe with my friends at Walton's in Austin, Texas. But you can make them at home and share in the comfort of Gigi's famous Vermont treat.
Gigi's GOLDEN EGGS
Whisk the sugar and cinnamon together in a bowl and set aside for finishing the eggs.
To bake the eggs:
Preheat oven to 350ºF
Spray non-stick egg molds with non-stick BAKING spray OR line a muffin tin with liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides and bottom of the bowl every few minutes (this is the creaming method and can take much longer than you think it should, up to 10 minutes. Be patient).
Add eggs, one at a time, mixing well between each addition and scraping down bottom and sides of bowl. Add vanilla extract and mix to incorporate.
Alternate between the flour and buttermilk, starting by adding 1/3 of the flour, then ½ the buttermilk and ultimately ending with the flour.
Mix until just incorporated and use a rubber spatula to scrape the bottom of the bowl to incorporate any butter clinging to the bottom. Divide the batter evenly among the molds about ½ to 2/3 full and bake15-20 minutes or until the cakes spring back when gently poked or the internal temperature reaches between 200ºF and 210ºF on a digital thermometer.
To finish the eggs
Unmold the cakes onto a cooling rack and while still warm, brush the eggs with the melted butter and dip in the cinnamon/sugar mixture.