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)
glass measuring cup
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.