I recently discovered the magic of cupcakes baked in Easter eggs and I’m mad about them! I will definitely be making a batch this weekend (stay tuned for my pictures) but in the meantime I thought I’d share a recipe so you can create your own this weekend as well.
How to Make Easter Egg Cupcakes
- 9 large eggs (Only one will get used in the cake. The rest are just used for the shells.)
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- a pinch of salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 tsp lemon extract
- 1/4 cup sour cream
To prepare the cake batter:
- Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- In a large bowl, mix one egg 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 egg shells into a cupcake tin. Use aluminum foil to help them stand upright.
- Load the batter into a piping bag fitted with a large round tip. Make sure that the tip can fit all of the way inside of the egg hole. If it can’t, expand the hole a little bit at a time until it fits. Fill your eggs about 3/4 full with batter. This is the tricky part. If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking.
- Bake the eggs at 350 F for 23 minutes.
- Let cool, crack, and eat!
If you’re celebrating, what will you be whipping up this Easter weekend? Share your signature Easter recipes in the comments below!
Source: The Cupcake Project+ Comment