{"id":9679,"date":"2011-04-19T08:11:00","date_gmt":"2011-04-19T13:11:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2011\/04\/easter-cupcakes-baked-in-real-egg-shells-3\/"},"modified":"2020-06-27T21:48:24","modified_gmt":"2020-06-28T02:48:24","slug":"easter-cupcakes-baked-in-real-egg","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/easter-cupcakes-baked-in-real-egg\/","title":{"rendered":"Easter Cupcakes Baked in Real Eggshells"},"content":{"rendered":"

These Easter cupcakes baked in real egg shells are an unforgettable treat! They’re also great as an edible April Fools’ Day joke.<\/p>\n

I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell. Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water.<\/p>\n

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\n“Crack it on the table,” I told her.<\/p>\n

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\nEggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini.<\/p>\n

How to Bake Cake in an Egg<\/h2>\n

I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days<\/a>. My basic technique is similar to hers, but I went for a lemon and sour cream cake – light, springy and perfect for Easter morning.<\/p>\n

Preparing the eggs is the tricky part of this recipe.<\/p>\n

\"\"
\nCarefully poke a small hole in the top of each egg. I found that the easiest way to do this was to use the tip of a corkscrew bottle opener [paid link]<\/a>.<\/p>\n

\"\"
\nOnce you have poked tiny holes in your eggs, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside. You can always make the holes larger when you are ready to pipe so err on the smaller side during this step.<\/p>\n

\"\"
\nTurn the eggs upside-down and dump out the contents. Remember to keep the contents of one egg separate to use in the cake recipe.<\/strong><\/p>\n

If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).<\/p>\n

(You may wonder why there is a thermometer in the photo. I used the tip of the thermometer to help get all of the egg contents out of the shells.)<\/p>\n

\"\"
\nRinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater for thirty minutes. The eggs\u00a0need to be filled with the saltwater in order to sink.<\/p>\n

\"\"
\nRinse the eggshells in cold water and lay the eggs hole side down on a paper towel to drain and dry.<\/p>\n

While the eggshells dry, prepare the cake batter as normal. (I recommend my best vanilla cupcake recipe<\/a><\/strong> with lemon extract instead of vanilla.)<\/p>\n

\"\"
\nPlace the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.<\/p>\n

Load the batter into a piping bag fitted with a large round tip. Make sure that the tip can fit all of the way inside of the egg hole. If it can’t, expand the hole a little bit at a time until it fits. Fill your eggs about 3\/4 full with batter. This is the tricky part. If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking.<\/p>\n

\"\"

It looks ugly right after baking, but remove (eat) the excess cake and clean the shell with a damp towel.<\/p><\/div>\n

I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving.<\/p>\n

Bake the eggs at 350 F for 23 minutes.<\/p>\n

\"\"
\nLet cool, crack, and eat!<\/p>\n

Variation<\/h2>\n

<\/p>\n

Try dyeing the egg shells with food-safe food coloring. Be careful not to get dye inside the egg or it will dye your cake batter.<\/p>\n

Serve with homemade jelly beans<\/a><\/strong>, surprise-inside Easter cupcakes<\/a><\/strong>, carrot cake cupcakes<\/a><\/strong>, or a larger cake decorated with edible flowers<\/a><\/strong>!<\/p>\n

Did you make this recipe? Leave a review!<\/a><\/div>\n
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Easter Cupcakes Baked in Eggshells<\/h2>\n
<\/div>\n
Surprise all of your Easter brunch guests when you serve delicious cupcakes baked inside of eggshells!<\/span><\/div>\n\n\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>23 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 23 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>10<\/span><\/div>\n
<\/g><\/svg><\/span> Calories <\/span>120<\/span>kcal<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Author <\/span>Stefani<\/a><\/span><\/div>\n\n

Equipment<\/h3>