If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Bake A Cupcake In an Egg
Imagine receiving a carton of eggs for a gift before an egg holiday like Easter. You crack them open & find the egg is a little ball of cake colored with pastel colors.
Cool idea for an egg hunt instead of using boiled eggs. Color the outside of the egg the same as the inside or mix & match the colors. Kids would fight over these eggs.
Halloween is coming. These could be decorated like monster or pumpkin eggs.
One reader had an easier method………1) Get chickens, 2) Feed them sugar, flour, milk & anything else you want, 3)Keep them in a cool, dry place, 4)After 1-2 weeks (depends on their weight) let the chickens run free but not escape, 5)Later, check their nest for any eggs, & 6)You got cake eggs! Might give the chickens the runs………
Watch This Super Easy & Impressive Video
Cupcake Egg Recipe
12 brown eggs (will work with commercial chicken eggs or already dyed eggs, no cooked)
a thumbtack or pin
a wooden spoon (or something to help coax the egg out of the shell)
two containers, one small one large, to hold the egg yolks and whites
a large container to hold all the empty egg shells
one tablespoon salt
a muffin tin
Instructions For Preparing Eggs
1. Place the egg on a paper towel. With the tack, puncture the top of the egg and swirl the tack around to loosen the hole. Carefully chip bits of the egg shell away with the tack and your fingers until a small hole forms. The smaller the hole the better — aim for 1/4″ to 1/2″ in — but you want to make sure that the yolk is able to come out and you can fill the shell with the batter.
2. Before you turn the punctured eggs upside down to empty out their yolks and whites into a container, take note of the number of eggs needed for your batter recipe (cake, brownie, or pancake). You’ll want to drain that many eggs into a separate container so you can use them for the batter.
3. To drain the eggs, puncture the yolk so that it easily comes out of the shell, then use the back of a wooden spoon to coax the liquid out, like you might have to with a ketchup bottle. If there are any rough edges on the egg shells, get rid of them carefully with your fingers.
3. Rinse the eggs shells three times each until water runs clear out of them. Prepare a cold salt water bath for the shells and completely submerge. Leave for 30 minutes and then rinse the shells again with cold water.
4. Coat the inside of the shell with oil. Wipe off any oil that gets on the outside of the shell.
5. Use aluminum foil to create nests inside the muffin tin. Place the egg shells upright in the muffin tin and make sure they are secure.
Cake Mix Ingredients
Duncan Hines classic yellow cake mix*, prepared according to package directions, which call for:
3 large eggs
1 cup water
1/3 cup vegetable oil
Toppings: fruit jam, frosting, or whipped cream for dipping.
Note: BuzzFeed tried various yellow cake mix brands & all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. BuzzFeed preferred the flavor of Duncan Hines.
1. Preheat the oven to 350°F.
2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.
3. Stir cake batter ingredients together until combined.
4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 2/3 full.
5. Bake for 12-14 minutes, until a toothpick inserted in the center of the cake comes out clean. It’s ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.
Special Thanks to BuzzFeed For Video & Video Image Screenshot.