Easter Egg Cupcakes – Peel and Eat Fun!
It’s been an extraordinary week! (Sorry, I can’t help myself.) To make Easter brunch a little more whimsical and fun, I made peel and eat Easter Egg Cupcakes. You know, for the “kids”.
Brunch tends to be centered around egg dishes. So, I’ve used eggs and their shells just about every way I can preparing for Easter this past week, – a total food up-cycle. And with a bit of trial and error (translation, oven mess,) I am happy to share the peel and eat Easter Egg Cupcakes were a success! It’s really quite easy. The how to follows below.
What you’ll Need
- Small Serrated Knive
- Vanilla Cake Mix and Ingredients to Prepare Batter
- Mini Muffin Pan
- Decorative, Colored Sanding Sugar
- Hollow out several eggs by using a serrated knife to tap a circle atop the small end of each egg.
- Gently peel away the portion of the egg you want to remove.
- Pinch off small bits of rough edges to create a relatively smooth opening. It certainly does not need to be perfect as it will be covered with frosting. You just want to remove any loose bits to prevent them from ending up in your cupcake.
- Pour out the contents of the egg into a bowl, reserving the eggs for use in baking and cooking. See Tips below for freezing raw eggs.
- Rinse the eggshell with warm water and use your finger to gently remove the interior lining of the egg.
- Dry the eggshells by inverting them onto a paper towel.
- Prepare your favorite cake mix or recipe. I used Pillsbury™ Purely Simple™ White Cake & Cupcake Mix and prepared it according to the directions, adding 2 teaspoons of vanilla extract. Of course, you’ll want to use some of the reserve eggs for this.
- Prepare or have ready your favorite frosting. See Tips below for how to whip up a home made batch of frosting with ease.
- Use a pastry bag or a small spoon to drop batter into each eggshell, about three-fourths full. You do not want to over fill these cute little cupcake holders!
- Place each batter filled eggshell into a mini muffin pan. Note, they will lean a bit due to their round bottoms. If you want to avoid this, wrap a small piece of crumpled aluminum foil around the base of the egg to stabilize it. Remember, do not over fill the eggshells. Doing so will likely result in serious spillage (I know this first hand.) If you’re uncertain as to how much is too much, be sure to place a cookie sheet under the muffin pan to catch any overflow.
- Bake the cupcakes for approximately 11 minutes. Use a cake tester to determine if they’re done. You want a little bit of dampness on the tester to ensure you don’t over bake your cupcakes and they come out nice and moist.
- Use an egg carton to cool the cupcakes. Don’t be tempted to try one until they are completely cooled or the cupcake will stick to the eggshell. With proper time to cool, they will peel and eat easily.
- When completely cooled, frost each cupcake. I like to mound the frosting a bit to round to mimic the top of the egg and cover the seams of the eggshell where the cupcake is visible. If you chose to coat the Easter Egg Cupcakes with beautifully colored sanding sugar, you won’t need to fuss over the frosting much. It doesn’t need to be perfectly applied as it will be coated with glistening sugar crystals.
- Place the cupcakes in the fridge for about 10 minutes so the frosting partially sets.
- Using a small, shallow bowl or ramekin filled with your decorative sugar, roll the frosted top of the Easter Egg Cupcake in the sugar to thoroughly coat. I find that sanding sugar is very forgiving. It’s easy to smooth out the imperfections of a frosted cupcake with sanding sugar and you can even use your fingers to pat the sugar coated frosting into an evenly shaped egg top.
Tips and Truths
♥ If you find you have more eggs than you’re able to use, you can freeze them for use at a later date. IncredibleEgg.com offers easy to follow instructions for properly freezing eggs. If you plan on freezing your eggs just note you’ll want to separate the whites from the yolks and think about storing them individually or portions you usually use.
♥ Prepare a Divalicious buttercream frosting by beating 1/2 cup butter with a pinch of salt, two teaspoons of vanilla, and adding 2 – 3 cups of powdered sugar along with a few tablespoons of milk, beating and adding sugar until you reach the desired consistency and sweetness.
♥ Store these divine little peel and eat, Easter Egg Cupcakes in an egg carton. You won’t want to use the lid (it will smash your frosting,) so remove it by cutting or tearing it at the seam. Because the decorative sugar will form somewhat of a crust over the frosting, I just loosely cover the cupcakes by draping a paper towel or some aluminum foil over the top until I’m ready to serve them.
♥ When your divine little peel and eat, Easter Egg Cupcakes are ready to serve, try presenting them in an egg carton, in glass egg cups (tied with pastel ribbon), in store bought or DYI mini bird’s nests, or on a pretty serving platter covered with wheatgrass (or grass cut from your yard, and washed.)
♥ I only made a handful of these for the kids. I used the remaining batter to make traditional mini cupcakes. So let the little ones have a crack at it, make a small mess and enjoy these, um, outdoors.