These Easter Eggshell Cupcakes are easy and festive. They are also, super easy!
These Easter Eggshell Cupcakes are perfect for Easter and great to make with kids!
Originally posted April 7, 2012:
So Easter is tomorrow! Are you excited? Do you have your Eater Sunday outfit laid out? Do you have the Easter Egg Hunt ready for the kids? Well…I don’t! I am excited about Easter but I am going to church today (Saturday), I will be wearing jeans, and I am not on any planning committee for an Easter Egg Hunt. Nevertheless, I have been a bit festive about Easter Lately. I love the pastel colors that you see in everything. I also love gourmet jelly beans and chocolate malt balls (must-stay-away). But I also love seeing the sweet creations that people come up with at home. I have seen blogs where people are making their own Cadbury Eggs, Chocolate Bunny’s, and peeps even! But the one creation that I found to be most interesting was Easter Eggshell Cupcakes baked in a hard eggshell. Hmmm….interesting. Apparently, these Eater Eggshell Cupcakes have been done several times before and I am a little late. But I wanted to challenge myself and make these for my family. Here is the recipe for them. Hurry, it’s not too late to makes these and they don’t take that much time! Go! Go! Go!
The photo was taken April 7, 2012
Today, March 5, 2018:
WOW! I can’t believe that it has been nearly six years since I made these Easter Eggshell Cupcakes. They are very festive and super fun, aren’t they? I typically don’t post a lot of trendy recipes like this, but these cupcakes still give me that excited childhood feeling they did when I first made them. Now that I have a kid I am extra excited about childhood things. As I was making these cupcakes I thought how fun they would be to make with a kid. Then I thought how much I look forward to making these Easter cupcakes with my kid someday. Not anytime soon though because I can barely keep him from putting all of his meals in his hair. The last thing I need is for him to get dye all over the place. Oh gosh, thinking about it is almost giving me a heart attack.
- 9 eggshells, emptied
- ½ c. sugar
- ½ c. flour
- 5 tbsp. unsalted butter, room temperature
- ¼
tsp . baking powder - ⅛ tsp. baking soda
- Pinch of salt
- 1 whole egg
- ½ c. sugar
- 1 tsp. vanilla extract
- ¼ c. milk
- Egg
dye - - Or you can use a box cake mix
- Preheat oven to 350 degrees
- Take the egg with the point facing upward. Take the end of a steak knife and prick the top of the egg making a small hole. With your fingers, begin to remove some of the shell leaving a small hole for you to insert the cupcake batter. Once you have an
entry way from the egg, begin to pour the contents out of the egg in a separate bowl and place the punctured egg in a separate bowl. Repeat this process for the remaining eight eggs.
- Now that the hard part is done, take a large bowl and fill it with warm water. Soak your eggshells in the warm water for 15 minutes. Remove from water and rinse once more and set aside and allow to completely air dry. You can place them back in the egg carton with the hole upside down.
- Begin to prepare your egg dyes according to the manufactures instructions. Begin to dye your eggs according to the instructions, trying very carefully not to get the dye on the inside of the shell. Set aside and allow to air dry.
- Now that the eggs are prepped, let’s make the cupcake batter. In a medium bowl, add the butter, egg, and sugar and beat until creamy with a mixer. Begin to add the remaining dry ingredients, vanilla extract, and milk. Beat until all ingredients are blended well.
- Take the cupcake pan and insert a square piece of foil inside each cupcake lining. This will give the eggs more stability so they can bake evenly. Place the eggs securely inside each cupcake lining using the foil to secure its place in the pan. In an icing piping bag or cupcake spout, add the cupcake batter. If you do not have either one of those, take a Ziploc bag, pour in the cupcake batter, close the bag, and make a hole at the end of one of the corners of the bag and use that to pipe in the cupcake batter about ⅓ full. Begin to pipe the eggs for even distribution of the batter. Bake for 15 minutes.
- Once finished baking, remove from oven and allow cooling. You can frost or decorate the cupcakes however you would like. The point is to enjoy! You can bake them and allow the kids to decorate them however they wish!
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