Easter Project - Egg Cupcake

Easter is this Sunday! I can't believe how quickly this year is flying by. I've done a Easter Day Project with Ellena - Cuisine Paradise yesterday and made this Easter gems inspired by Cupcake Project.

These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the egg shells.

I was fearful that poking a small hole on the eggs is tough but thankfully Ellena has suggested using the tip of the back fork and we had crack the egg beautifully. We roll up our sleeves and made 12 gorgeous Egg Cupcakes and 2 cupcake in muffin casing with this recipe. We had a blast even there was a little hiccup during the baking process (the batter overflow out of the egg shell during baking).

Cupcake in Muffin Casing decorate with shaved chocolate and easter egg chocolate.

Recipe: Easter Project - Egg Cupcake
Makes: 18 large egg cupcakes

Dyed Eggs Ingredients:
• 18 extra large white eggs (Only three will get used in the cake. The rest are just used for their shells.)
• ½ cup of water for every egg color you want
• 1 tablespoon vinegar for every egg color you want
• Food coloring (as many colors as you'd like)

Cupcake Ingredients:
• 1 cup flour (128g)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• a pinch of salt
• 2 eggs (from above)
• 1 cup sugar (200g)
• ½ cup unsalted butter, room temperature (113g)
• ¾ teaspoon lemon extract (we omitted this and use grated lemon rind from 1 big lemon and 1 tsp vanilla extract)
• ½ cup sour cream

Cream Cheese "Yolk" Ingredients:
• 1 egg (from above)
• 8 ounces cream cheese, room temperature (227g)
• ⅓ cup sugar (67g)
• Gold and yellow food coloring


Method for Dyed Eggs:
1. Carefully poke a small hole in the top of each egg. We use the back of the fork to crack a small hole, and use the fork to dig out the skin. (You can use the tip of a corkscrew bottle opener too)


2. Once you have poked tiny holes, peel back the edges of the holes to expand them a bit. The holes need to be large enough to fit the tip of a piping bag inside.


3. Turn each egg upside-down and dump out its contents. You can use used the tip of the chopstick to help get all of the egg out of the shell. Keep the contents of two eggs separate for the cake recipe and one egg separate for the cream cheese "yolks". 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).


4. Rinse the insides of the eggs out thoroughly over the sink. Then, put salt inside the empty shell and immerse them in saltwater for thirty minutes (the salt help the shell to sink in the water).


5. Rinse the egg shells in tap water to remove the salt. Dry them and use blu-tack to seal the hole to prevent the colouring going inside the shell.


6. For each color that you want, prepare cups with water, vinegar, and six drops of food coloring. Stir and add more color until you like the way the color looks.

7. Dunk eggs one at a time into the cups of color for a minute. Have a look at the resulting shell color and dunk again if you want the color to be more intense. (leaving in the bowl for a minute may cause different tone on the shell, so it's best to keep stirring with a plastic spoon)


8. Remove from the dye and place eggs hole side down on a paper towel to dry. Remove the blu-tack after 30min and continue to allow to dry completely.


Method for Cupcakes:
1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

2. In a large bowl, mix eggs and sugar until light and creamy.

3. Add the butter and lemon extract and mix until fully integrated.

4. Mix in the dry ingredients until just combined.

5. Add the sour cream and mix until smooth.

Method for Cream Cheese "Yolk":
1. Mix cream cheese, egg, and sugar until smooth.

2. Add food coloring until the mixture looks yolk-colored. I found that this was best achieved by using mostly gold with just a touch of yellow for some brightness.

Method for Egg Filling and Baking:
1. Place the prepared egg shells into a mini muffin pan (use aluminum foil to help them stand upright if you are using standard muffin pan).

2. Transfer the cake batter and the "yolk" into piping bags fitted with small tips. Make sure that the tips can fit all of the way inside of the egg holes. If they can't, gradually egg-spand the holes until the tips fit.


3. Fill your eggs about ¼ full with batter.

4. Top the batter with "yolk" until the eggs are about ½ full.

5. Top the "yolk" with more batter until the eggs are about ¾ full. This is the tricky part. If you underfill the eggs, you won't have complete cake eggs inside when you crack them after baking. If you overfill the eggs, cake will flow out of the eggs during baking. I found that it was best to let the cake overflow out of the top of the egg slightly and then to simply pick it off (eat it) and clean the shell with a damp towel before serving. Unfortunately, this technique may remove some of the dye.

6. Bake the eggs at 175C for 20 minutes.

7. Let it cool, crack, and eat!

Recipe inspired by: Cupcake Project

Half of the cupcake with the "Yolk"


Perfect packing as gifts for friends too (apologize for the poor quality as this pic is taken by iphone)


The recipe was spot-on and really easy to follow. If you don't mind doing a bit of crafty decorating, you can decorate the egg shell. Making your own Cupcake in egg shell couldn't be simpler - or more fun!