Want to do something delicious and a little different for springtime? Imagine your family and friends' reactions when they realize that's not a hard boiled egg you're serving them, rather it's a cupcake! These cute cupcakes are still inside their shells and once they're broken open, a sweet surprise is found inside. Show them something exciting you learned here in gourmet cooking school.
Here's what you do:
- Poke a hole in the top of each egg with something small (they reccomend the top to a corkscrew wine opener). Pry the hole just a little and drain the insides. Set one aside to use and the rest put in another bowl.
- Rinse out the eggs. Once they've been rinsed thoroughly, immerse them in saltwater for thirty minutes. To make them stay below the surface, fill the eggs with saltwater. After time is up, rinse them out and lay them hole side down on a piece of paper towel to dry.
- While the egg shells are drying, make a cake batter. Choose any kind you like because after all, these are your cupcakes.
- Line a cupcake pan with tinfoil and place one empty egg shell in each tin. The aluminum foil should help them stand upright (with the hole on top of course).
- Pour the batter into a piping bag with a rounded tip. Here's the hard part: if you underfill the eggs they will not fill the whole shell and the shell will crack. If you overfill them, the batter will spill out of the whole. It's better to overfill them because then you can pull off (eat) what spilled out and your egg will still look great.
- Bake your eggs at 325 degrees for 23 minutes.
- Let them cool and serve
Would you do this?