Often we prepare meals using proteins, but the yolks remain and wait their turn. Today we decided to make yolk cupcakes. The yolk-based dough turns out to be thick, it must be laid out in shape with a spoon, and not poured as usual, but the muffins themselves are light, crumbly and slightly damp. Such cupcakes can be easily taken as a basis and filled with any cream, berry or fruit filling, caramel or boiled condensed milk.