I’ve been planning out the upcoming posts for this blog and all I can think of is all the holidays there has been! Between Valentine’s Day, Mardi Gras, St Patty’s Day, and now Easter. It’s kept me busy and baking a lot more sweets than I originally thought I was.
The other thing about holidays is that the food is just so pretty! There are so many creative recipes available for them. And I just can’t resist the urge to make the pretty things! I get in total distraction mode like with bright colors and sparkles, but this time it’s pastel colors and sprinkles.
Egg Shell Cupcakes
Recipe adapted from the Cupcake Project
1 box of cake mix
To get the eggshells, take a corkscrew and knock on the top of the egg while holding it. The tip of the corkscrew will break in to the shell then use it to open the hole up bit, enough to shake the egg out. You’ll save some of the eggs for the cake mix. The rest you can make an omelet or two with. Wash the shell a couple of times then emerged it into a bowl of salt water for about 15 minutes. Heat the oven to 350 degrees.
After they soak, put them upside down on a paper towel to dry for about 30 minutes. While this is happening, make the cake mix according to the box. I made a batch of strawberry and another of lemon cake. Next, spoon the batter into a plastic baggie and close the top all the way. To set up eggs, you can use a cupcake pan or a mini-cupcake pan with some foil to help prop up each shell. Cut a corner off the baggie and squeeze the batter into each eggshell to 2/3s full. Put the pan in the oven for about 20-25 minutes.
When done, let them cool. You’ll need to pull on the top of the cupcake that over flowed out of the shell. And you’re done! See it’s not very hard, just a few more steps than making a cake.
You’ll have a lot of batter left over though. If you make your own cake mix, you can regulate so there will be just enough. If not and you have leftover batter, go ahead and make regular cupcakes to go with the eggshell cupcakes!