Week 15: Egg Cupcakes!

Hello Everyone and Happy Belated Easter!  Easter weekend I was just getting over a nasty cold and got to spend a lovely day with the LaFlamme Family for Easter.  Since I didn’t have much time, I wasn’t able to make the cupcakes I really wanted to for Easter weekend.  I figured why not make them this week as I wanted to see if the idea would really work.  Well it worked however it was a very long process to make it and when you eat the cupcake your like, that’s it? Lol The cake recipe I will definitely use and make again as they were amazing!

I got the original recipe and idea from: http://www.cupcakeproject.com/2011/04/easter-cupcakes-baked-in-real-egg.html

Egg Cupcakes!

Yields: 20 Egg Cupcakes

Ingredients:

20 large eggs (Only two will get used in the cake.  The rest are just used for the shells)

1 Cup flour

1/2 tsp baking powder

1/4 tsp baking soda

a pinch of salt

1 Cup sugar

1/2 Cup unsalted butter, room temperature

1 tsp lemon extract

1/2 Cup sour cream

Carefully poke a small hole in the top of each egg.  I used a small knife, but you would use the pointy end of wine opener.  Be very careful when making the hole!

Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.  The hole should e able to fit the tip of piping bag in it.  You can always make the hole larger later when your ready to fill, as its better to have a tiny hole than a big hole.  

Turn the egg upside-down to empty out the contents.  You will now need to carefully get the insides out and its not easy as one would think.  If you can get some of the egg white out, use something pointy and pull down on the egg white.  It help pulls the insides out easier.  You will also have to break the egg yolk inside to get it out.  Keep the contents of two eggs separate to use in the cake recipe. See at the end of the recipe what I did with the remaining 18 eggs. 

Rinse the insides of the eggs out thoroughly over the sink, rinsing at least three times.  I say three times as when I was little my aunt was teaching me how to do dishes and I will never forget her saying, dishes need to be rinsed off three times to make sure they are rinsed and clean.  To this day I always rinse things three times.  Once you rinse the eggs out, immerse them in saltwater for thirty minutes. 

After thirty minutes rinse the egg shells on cold water and lay the eggs hole side down on a paper towel to dry. 

While they are drying you can make the cake mix.  Mix the flour, baking powder, baking soda, and salt in a mediums sized bowl and set aside.  In a large bowl, mix two eggs and sugar until light and creamy.  Add the butter and lemon extract and mix until fully integrated.  mix in the dry ingredients until just combined.  Add the sour cream and mix until smooth.  

Place the prepared dry egg shells into a cupcake tin.  Use aluminum foil to help them stand upright.

Load the batter into a fitted piping bag with a round tip.  Make sure the tip can fit all of the way inside the egg hole.  If it can't, just simply expand the hole by breaking off small pieces until the tip fits.  Fill your eggs about 3/4 full with batter.  If you under fill the eggs, you won't get a complete egg shape.  if you overfill the eggs, cake will overflow out of the egg during baking.  *Aka its better to overfill than under fill!  (Mine ended up overflowing) 

Bake the eggs at 350 F for about 20 minutes. 

If the eggs overfill, then simply pick it off (I ate it) and clean the shell wit ha damp towel before serving! 

Let cool, crack and then enjoy! 

*Now one thinks what do you with 18 eggs, you make breakfast burritos.  A while I got this awesome breakfast burrito recipe, where you pre-make the burritos and freeze them until needed.  It is a nice healthy quick breakfast for those who don’t have a lot of time.  Here is the link to the recipe, though you honestly could add whatever you wanted into it. http://www.hotcouponworld.com/2012/01/freezer-meal-breakfast-burriotos/

Love always, aloterella :)