With Easter coming up next weekend, I’m seeing so many egg shaped chocolates and candy packages switching to pastel colors adorned with bunnies. I wanted to make something creative and remembered I had baked vanilla cupcakes in eggshells 3 years ago. Then, I only had two eggshells and it was last minute so I hadn’t dyed the eggs, so they looked pretty plain. This year I wanted to revamp the eggshell cupcakes to really make them egg-like, with a yolk.
This is not so much a recipe, but more of an idea.
First, you’re going to need some eggshells. I used some large white eggshells that I emptied out, made scrambled eggs with (not all at the same time), cleaned out, and then painted with some gel food coloring mixed with vinegar. I chose to paint over dip dying so I don’t get any food coloring inside the eggshells.
Prepare your favorite vanilla cupcake recipe, either from scratch or from a box. My favorite is the Ultimate Vanilla Cupcake recipe on Cupcake Project (I also used it as the base for my matcha cupcakes). I followed the recipe pretty much exactly, except I changed the amount of vanilla. I didn’t have a vanilla bean so I used vanilla paste and decreased the amount of vanilla extract. I only had 10 eggshells so the remaining cake batter was used to bake in a regular cupcake tin.
Put the eggshells hole side up in a mini muffin pan. It helps to use some parchment paper or aluminum foil to keep the eggshells in place and stop it from moving around.
Now, you want to be careful when filling your eggshells. I was obviously not very careful, as you can see in the photo above. You only need to fill the eggshells halfway. The amount of batter you put in your eggshells will depend on the cupcake recipe you’re using. If your recipe tells you to fill each cupcake liner ¾ of the way full, fill the eggshells ¾ of the way full.
After the eggshells cooled to where I can hold them, I sliced off the cake the spilled over using a knife (and ate them of course) and cleaned my eggshells with a wet paper towel.
You could stop here, peel the eggs and bite in. They’re delicious just like this. But why stop here?
I made Stefani’s carrot curd to use as the “yolk”. To be honest, I was a little skeptical before making this, but it’s amazing. I skipped the ground ginger because I didn’t have any, and I cooked it for a little longer so that it’s thick and won’t run out when you bite into your egg. If you’re not a fan of carrot, you can also use lemon curd.
I put my carrot curd into a piping bag with a small round tip. This was the smallest tip I had, but if you have anything smaller, use that as it’s going to be easier to pipe the curd into your cake.
It helps to stick a toothpick in the cake first and wiggle it around to create a hole for the piping tip to go in. I had to pick at the eggshells to open them up a little more so I can stick the tip further in (that’s what she said).
Voilà! You’ve got eggs with a soft yolk. Anyone you give this to are sure to be impressed, I promise.