Easter Cupcakes Baked in Eggshells
Servings: 20 (depends on size of eggshells)
Carrot curd recipe from Cupcake Project
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Ingredients
- 1 cup / 200g granulated sugar
- 1¾ cups / 175g cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup / 57g unsalted butter, softened
- 2 large eggs
- ⅓ cup / 75g unsweetened greek yogurt
- ¼ cup / 60ml olive oil
- 2 teaspoons vanilla extract
- ⅔ cup / 160ml whole milk
- Half a batch carrot curd
Instructions
- Preheat your oven to 340°F/170°C and line a mini muffin pan with parchment paper or aluminum foil and place an eggshell into each well.
- In a large bowl, combine the sugar, cake flour, baking powder, baking soda, and salt. Add the softened butter until the mixture resembles fine sand. Set aside.
- In a separate bowl, combine the eggs, greek yogurt, olive oil, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined.
- Slowly add the milk and stir.
- Fill the eggshells halfway and bake for 16~18 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them onto a wire rack immediately and let them cool completely. Clean off any cake that spilled over using a knife to scrape and then a wet paper towel.
- Using a toothpick, wiggle a hole into each cake.
- Put the carrot curd into a piping bag with a small round piping tip and pipe the curd into each cake.
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