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maryknitsdotcom » cupcake in an eggshell

maryknitsdotcom

February 29, 2012

cupcake in an eggshell

Filed under: cupcakes — mknit @ 12:02 pm

Egg cupcake

I remember coming across this post a long awhile ago and thought it was such a cute idea, but immediately forgot about it, and a few days ago while browsing pintrest, I came across it again, many clicks later… I don’t know how I got there, but I was glad I got there.  I “pinned it” for later, in case I forgot it again, as often the case with me, out of sight, out of mind.  This is why Pinterest works for me, cuz it’s never really out of sight, all tacked up there. Anyways, I digress.

I got started working on it right away. How? By going out and buying brown eggs (why Brown? cuz I thought it would give the cupcake & eggshell more of a contrast, ie it would photograph better…although now that i think about it, I should have done one white one just to see the difference..oh well too late)

So thus began a whole week of eating eggs…it was painstaking since I used the method mentioned in the blog by Stef of Cupcakeproject, by poking small holes and than slowly enlarging them and shaking the egg out. Towards the end of the week, I had gotten pretty good at getting the egg out of small holes.

(For the eggs, I started making my version of McMuffin, with English Muffin, egg, Turkey bacon, & sometimes cheese.  I usually put some sort of hot sauce on mine, but others like it plain.)

The recipe called for 9 large eggs, but I went with a whole dozen, I just thought it would look cuter all contained in it’s original egg container. I also didn’t use her recipe for the lemon sour cream cupcake, i just went with the vanilla from the magnolia bakery. I really like the magnolia vanilla cupcake recipe, it mixes up really thick and puffy, and moist.

First I soaked the eggs in saltwater like she said to. Then I went about gathering ingredients, measured out and ready to go. (the first thing I’m gonna do when I get back to taiwan is by an electronic mixer, it’s so much easier mixing things with it than by hand.)
ready
After following the directions carefully…

oh my notes on the magnolia cupcake recipe is that, when it says to mix the dry ingredients in 3 parts and alternate with milk & vanilla… What I did was, add 1/3 (measure by eyesight) flour, then add some milk, then mix til blend (never over blending it).

Then 1/3 dry & a bit more milk & all the vanilla, again mix til just blended, then the last 1/3 & the rest of the milk.  I do it this way because it’s easier to blend the ingredients together thus you don’t over blend it.  (over blending is the death to fluffy & moist cupcake… i didn’t come up with it, i read it in the comment section). 

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Once everything was set up, I then quickly dried the eggs, as it’s just about the time stated to soak (about 30 mins and a bit more), and put the cupcake batter in the piping bag with the help of a tall cup to fill it better. I used the original egg carton to help me fill the eggs with batter (muy helpful).

pre-bake

Then I used the mini cupcake pans to hold the eggs, at first I thought I could just put it in without the liner, but then the liner helped to sorta hold the egg straight up and not hobble around as much…I don’t know why, but it just does.

After I’ve filled it up, I had more batter left over, as I’ve expected, and so I filled the mini cupcakes.

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I set the timer at 10mins @ 350F, half the time of the regular cupcakes, and basically stood by the oven watching the cupcake bake.

OK, so Stef adviced 3/4 of the egg filled.  I don’t know what 3/4 looks like, nor could i really see that clearly what was going on inside the egg, so I just sorta filled it where i thought 3/4 was.  (it was too much…i think for this recipe, a little bit over 1/2 would be enough.)  Because I overfilled, a lot of the cupcake spilled out, and it took me forever to clean up the eggs.  Which took me scraping the cupcakes off the eggs shells, and then wiping it with the damp paper towel to make it look presentable again.

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In the end, the Mini Cupcakes were done about 15 mins…I did rotate the cupcakes (both mini & egg) at around 5 mins cuz the inside cupcakes looked like they were getting cooked MORE than the outside ones. The egg cupcakes were about 20 mins. These are estimated time as I’m not really good at keeping time, I set a timer, but then when it goes off, I don’t immediately go check the baked goods…

I think these eggs are a good alternative to the Easter egg kiddie version for grownups, perhaps those who celebrate Easter with breakfast would enjoy these.

and now I have way too many cupcakes..someone come over to help me eat them.

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