Tuesday, April 3, 2012

Making Eggshell Cupcakes

I used to love getting a few colored eggs filled with jelly beans in my Easter basket as a kid.  But it would have been way better to find an egg filled with chocolate cake!

I have been making a bunch of these for my clients this week but they are very easy to make so I thought I would share the steps with you.  

white shelled eggs
manicure scissors (dedicated to cooking)
food coloring
cake batter
glass measuring cup
muffin tin
tin foil

Use the manicure scissor to poke a tiny hole in the top of your egg.
Use the scissors to cut away a dime-sized piece of shell.
Empty the contents of the egg into a bowl and save for the cake batter or another use.
Submerge the egg in a bowl of water with vinegar and soak for half an hour.
Fill a bowl with water, 3Tb of vinegar and a few drops of food coloring.
Place the eggs in the food coloring until they reach the desired color.
Drain the eggs on a paper towel while you prepare the cake batter and preheat the over.
Place a nest of tin foil in each muffin tin.
Use the measuring cup to fill each eggshell 2/3 of the way full with batter.
Place the egg in the tinfoil nest so it is sitting upright.
Back until the cake is browned and springs back when touched.

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