Description
Get creative this Easter with Eggshell Cupcakes! Easy to make, festive, and delicious. Find recipes and tips for the perfect sweet treat.
Ingredients
Units
Scale
- 9 eggshells, emptied
- 1/2 c. sugar
- 1/2 c. flour
- 5 tbsp. unsalted butter, room temperature
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- Pinch of salt
- 1 whole egg
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 1/4 c. milk
- Egg dye
- Or you can use a box of cake mix
Instructions
- Preheat the 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, remove some of the eggshells leaving a small hole for you to insert the cupcake batter.
- Once you have an entryway from the egg, 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 warm water for 15 minutes. Remove from water and rinse once more and set aside and allow to air dry completely. 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. Add the butter, egg, and sugar in a medium bowl and beat until creamy with an electric mixer or a stand 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.
- Add the cupcake batter inside the eggshells in an icing piping bag or cupcake spout. If you do not have either 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 1/3 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 them with buttercream frosting or chocolate frosting and decorate the cupcakes however you would like. Try adding sprinkles or jelly beans to the top of the cupcakes for fun!
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
