Easter Cupcakes Baked in Real Egg Shells | Cupcake Project

Easter Cupcakes Baked in Real Egg Shells

I watched my Grandmother’s face when she realized that I hadn’t handed her a hard boiled egg but rather a cake baked inside a real egg shell.  Her eyes were filled with wonder and I could envision what she must have looked like as a tyke the very first time she saw a red balloon float across the sky or the the trunk of a giant elephant spewing a stream of water.

“Crack it on the table,” I told her.

Eggs were cracked, cupcakes were eaten, and I was perceived as a cupcake Houdini.

How to Make Cupcakes in Egg Shells

Update 3/19/2012:  For the basic instructions on these Easter cupcakes, keep reading.  To see another example of them with dyed eggs and cream cheese “yolk” filling, see my latest version of these Easter cupcakes.

I modeled my cupcakes in egg shells after Nicky’s egg shell cupcakes from Delicious Days.  My basic technique is similar to hers.  However, I used a different cake recipe.  I went for a lemon and sour cream cake – light, Springy and perfect for Easter morning.

Yield: 10 large egg cupcakes

What you’ll need:

  • 9 large eggs (Only one will get used in the cake.  The rest are just used for the shells.  I’m going to post a fantastic French toast recipe soon that used up six of the eggs.)
  • 1/2 C flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • a pinch of salt
  • 1/2 C sugar
  • 1/4 C unsalted butter, room temperature
  • 1/2 tsp lemon extract
  • 1/4 C sour cream

To prepare the eggs:

Carefully poke a small hole in the top of each egg.  I found that the easiest way to do this was to use the tip of a corkscrew bottle opener.

Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit.  The holes need to be large enough to fit the tip of a piping bag inside.  You can always make the hole larger when you are ready to pipe so err on the smaller side during this step.

Turn the egg upside-down and dump out the contents.  Keep the contents of one egg separate to use in the cake recipe.  If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).  You may wonder why there is a thermometer in the photo.  I used the tip of the thermometer to help get all of the egg out of the shell.

Rinse the insides of the eggs out thoroughly over the sink.  Then, immerse them in saltwater for thirty minutes.  At first, I couldn’t get them to sink.  I realize that this is probably obvious to most of you, but in case anyone else is science-challenged, I thought I would share Jonathan‘s tip that the eggs need to be filled with the saltwater in order to sink.

Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.

Prepare the cake batter (I used my favorite sour cream cupcake recipe with lemon extract instead of vanilla):

  1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  2. In a large bowl, mix one egg and sugar until light and creamy.
  3. Add the butter and lemon extract and mix until fully integrated.
  4. Mix in the dry ingredients until just combined.
  5. 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.  If the batter overfills too much, you can turn your eggs into Easter egg cupcake people (the cupcake on top is the hair).

It looks ugly right after baking, but just remove
the excess cake and clean the shell with a damp towel.

I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving.

Bake the eggs at 350 F for 23 minutes.

Let cool, crack, and eat!

Special thanks to Herb’n Maid for posting a suggestion to make these cupcake on my Facebook wall.  I always love to hear your ideas!

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173 Responses to Easter Cupcakes Baked in Real Egg Shells

  1. Korlin April 19, 2011 at 8:21 am #

    Wow. I cannot wait to try these out and surprise my family and friends! Thank you so much for sharing this! Do you reckon I could prepare the egg shells a few days in advance? I mean, they’re cleaned so I guess it shouldn’t be a problem..?

    PS: I adore your blog. Thanks to you, I am the undefeated Cupcake Queen amongst my friends :)

  2. Stacy and Ellie April 19, 2011 at 9:26 am #

    What a clever idea! I’m intrigued to try it, but it sure seems like an awful lot of work haha

  3. MommaBay April 19, 2011 at 9:37 am #

    One should be able to use a filling tip and put some buttercream or something in the middle too, right? That would make them sheer perfection!

  4. Alex April 19, 2011 at 9:58 am #

    Oh my gosh, this is incredible! I will need to try it.

  5. Jaime @ PJ's Pastry Shoppe April 19, 2011 at 10:07 am #

    These are awesome! I have to admit, your title scared me a little bit but these are so stinking cool! I’m definitely going to have to try these!

    Thanks for the recipe!

    Jaime

  6. ashley April 19, 2011 at 11:30 am #

    so i told my room mate about these because i think these sound awesome but she doesn’t want me to make them because she doesn’t like the membrane you get when you hardboil eggs that sticks to the shell and the eggs. i would think that membrane wouldn’t be an issue after washing the egg shell out…i was wondering…did you come into contact with the membrane when peeling these eggs?

  7. Stef April 19, 2011 at 5:32 pm #

    Korlin – Yes! I made my shells a few days in advance, so I know it works.

    MommaBay – It would definitely work, but it would be a bit messy when you cracked it.

    Ashley – I cleaned the whole thing out before baking so there was no membrane to deal with.

  8. Ashley April 19, 2011 at 6:04 pm #

    AH-MAZING! My mind has seriously been blown! I must do this!

  9. Travis April 19, 2011 at 7:36 pm #

    I wonder how dye would hold up if you dyed the eggs before cooking. That would really be the cherry on top!

  10. Yadi I. April 19, 2011 at 8:17 pm #

    Such a great idea! Thanks for sharing.

  11. Papier and Cakes April 19, 2011 at 10:37 pm #

    What a clever idea!! Can’t wait to try it out and see what my family thinks. Thank you.

  12. Lou April 20, 2011 at 2:29 am #

    THIS IS SO COOL. BEST EASTER RECIPE EVER MADE, THANKS!

  13. Isabel April 20, 2011 at 4:40 am #

    simply pick it off (eat it)

    Hilarious!! And such a cool idea

  14. Lucy April 20, 2011 at 7:14 am #

    So cool! I’ve never seen anything like this – thanks for sharing!

  15. Marissa April 20, 2011 at 8:34 am #

    What a great idea! I think I might use the leftover egg yolks to make a lemon curd, and then use a filling tip to put the lemon curd inside a white cake. That way, when when you break apart the cake, it will look like a real egg (white cake on the outside, with yellow “yolk” on the inside)!

  16. Medifast Coupon April 20, 2011 at 9:39 am #

    I can’t wait to serve these cupcakes up on Easter, wish me luck.

  17. blogbytina.com April 20, 2011 at 10:00 am #

    does the shell fall easily off the cake? This is such a cool idea! but if I end up eating shell I am going to be sadface.

  18. holly April 20, 2011 at 11:55 am #

    What an awesome idea! I’m testing this out right now but with some red velvet :)

  19. rachel neil April 20, 2011 at 12:38 pm #

    Hi, My name is Rachel:
    I really love your blog, I’ll be trying out your recipes in the near future.
    I was wondering if you’d like to do a link exchange.
    here’s my site:
    http://itsmadefromscratch.blogspot.com

    thank you for your time
    Rachel Neil
    peru1@shaw.ca

  20. Mschief April 20, 2011 at 3:52 pm #

    So the answer is yes! You CAN dye the eggs and the color holds up fine with baking, but if the batter overflows it will take off the dye where it touches :(

    Otherwise, it turned out great! Thank you! :D

  21. Stef April 20, 2011 at 3:59 pm #

    BlogByTina – Don’t worry. The shell comes off easily. No shells in the cake.

    MsChief – Awesome! Thanks for sharing!

  22. Joy April 20, 2011 at 6:34 pm #

    That is adorable.

  23. Vicki Bensinger April 21, 2011 at 4:23 am #

    What a creative idea Stef. Now that’s thinking outside of the box. I can’t wait to try these this week. Thanks for sharing!

  24. Vicki Bensinger April 21, 2011 at 5:02 am #

    OK I love this idea. I’m going to try this but I think I’ll see if i can stuff some lemon curd into the center so it becomes a filled egg. It may cause it to explode but I’m going to try it and see. Then instead of icing on the outside it will be filled inside.

    I love fun projects like this.

  25. jezibel April 21, 2011 at 2:05 pm #

    i wonder if a little spray of nonstick oil into the egg would help with sticking… not that i’ve heard a confirmation that they stick.

    these just look amazing and I imagine the time it takes to peel keeps one from over indulging on the little keggs (cake eggs, trying out names)

  26. Anonymous April 21, 2011 at 7:53 pm #

    Why do you need to soak the eggs in salt water?

    (That step is killing the dye on my eggs, so I’m wondering if I can skip it.)

  27. Peggy April 22, 2011 at 4:10 am #

    This is an absolutely genius idea! What an awesome presentation and surprise for everyone!

  28. Livy April 22, 2011 at 6:40 am #

    What a wonderful idea…! Can’t find the words to say … I love it !

  29. lparks2 April 22, 2011 at 9:30 am #

    Instead of dying the shell, I divided the batter into different bags and colored it. I alternated colors when filling the eggs! They were so cute, I just wish I would ave taken a picture!

  30. sarah April 22, 2011 at 11:48 am #

    What about high altitude? would it just be the same… less powder and soda, more flour? Or do i not need to do that at all since they are small… thx!

  31. Anonymous April 22, 2011 at 12:47 pm #

    They are in the oven baking as I type ….. I way overfilled them, that’s for sure. I put the eggs in a mini-muffin tin, did not need any foil to keep them upright.

    Thanks for the great idea!!

  32. Grace April 22, 2011 at 7:11 pm #

    I want to try this for a friend’s birthday. However, she is not a fan of cake. But she does like brownies. Will this work for brownies?

  33. Megan April 23, 2011 at 9:45 am #

    Amazing idea! I also dyed my eggs, and had the same problem of the dye coming off. However, as I continued, I realized it was really only my yellow dye that had a problem (I started with every color of the rainbow, ended with pink, blue, purple and white). However, even lots of that ended up getting scraped off as I way overfilled for my cake recipe (3/4 was waaaaay too full). As for sticking, the only part I found that stuck was bottom where the funfetti sprinkles sunk. Other than that, came off perfectly :)

  34. Anna Carlson April 23, 2011 at 2:25 pm #

    I just made these and had exactly 9 eggs filledw ith the cake amount and it looked about 3/4 full but it overflowed so much it is now all over the bottom of my oven. about 1 cup spilled over. id say no more than 1/2 full.

  35. AnnaMae Bullock April 23, 2011 at 2:51 pm #

    This is the most awesome idea ever! Maybe the shells can be dyed after the salt water bath? Then use a turkey baster to swish a little saltwater around inside the egg to remove any “egg-cess” color.

  36. teamonster April 24, 2011 at 3:42 am #

    I made these yesterday, and although I didn’t think the cake recipe had a great flavour, the idea is brilliant and they look great – and they certainly wow people!

    I think filling them 1/2 full would probably work, as a lot spilled out after filling them 3/4 full.

    Thanks for the idea!

  37. ~~louise~~ April 24, 2011 at 7:18 am #

    Hi Stef!!!
    Wow, wow, wow!!! Your blog looks fabulous!!! (I haven’t been here in way too long) Will remedy when I return from Idaho.

    What a curious and inspiring post. I only wish I would have stopped in sooner. The kids would have LOVED this.

    Thank you so much for sharing your tips and hints and this unique recipe.

    Wishing you and yours a wonderful Easter!!!

  38. Bella April 25, 2011 at 6:31 pm #

    That was such a creative idea! Love it. I think that’s the best thing I’ve ever seen done with an egg! Cannot wait to try this one out :-)

  39. Ally Lynn April 26, 2011 at 1:00 pm #

    Say what?! These are incredible! What a fantastic idea. This is the first post I’ve read on your website, and now I’m interested in picking through it further…

  40. marge April 27, 2011 at 7:00 am #

    shoot.. I can’t believe I didn’t see this earlier!!
    I’m definitely doing this next Easter, since I don’t want to give chocolate to my -then- 2 yo child.

    I think I’ll start practising now….

    Thanks! i will definitely check your blog a lot from now on

  41. Cupcake Around the Corner April 28, 2011 at 11:46 am #

    OH my goodness!!!!!! I loved this idea so much that I tried it at home and it worked out great!!!!! It turned out to be the best easter treat we’ve ever had. I posted my pictures of it on my blog. THanks so much for the great idea Cupcake Project!!!

  42. fajas colombianas April 29, 2011 at 9:18 am #

    I cant seem to get it right, everytime I take it out of the oven, it always comes out cracked. Any tips you can suggest to make it come out perfect just like yours?

  43. esther April 29, 2011 at 9:20 am #

    BRILLIANT! Thank you for the wonderful idea. :D

  44. Jeeem April 30, 2011 at 5:07 pm #

    Dear Cupcake Houdini,

    Novel idea…however I wouldn’t eat them simply because I have an aversion to egg shells. I also know I’m not alone in this.

    I’d probably just smile, give the old “I appreciate your effort o’ great cupcake Houdini” nod, then say to you, “I think I’ll just eat it later…depositing your egg-cake into the nearest trash bin upon my exit.

    -Jeeem-

  45. Amanda May 1, 2011 at 4:21 pm #

    THAT is so fun. I love how you described your grandmother, it was like I could see her too! Great post :)

  46. Stef May 2, 2011 at 4:40 pm #

    Grace – I think they would be fantastic with brownies!

    Fajas – I’m not sure why your eggs would be cracking. Maybe someone else had that problem and can help.

  47. Anonymous May 15, 2011 at 3:27 pm #

    i just stumbled this! cute idea. i do have a suggestion for you. my easter tradition is to make pysanky eggs. [ukrainian eggs]. they sell a kit to empty the shell. it comes with a pump, and a drill. [much easier than a cork screw and a thermometer.

    heres a link!
    http://www.ukrainiangiftshop.com/Blas-Fix-Egg-Blower/productinfo/EBB/

    i hope this helps!
    http://movementinprogress.deviantart.com/

  48. Erin July 19, 2011 at 11:10 am #

    Just stumbled your page and at first glance I though I wouldn’t want to make these but then I though how excited the kids would be to peel the egg shells and eat the little egg cup cake, I am just going to have to give these a try now!

  49. Miss cuisine August 18, 2011 at 12:36 am #

    A pretty funrecipe. I am impressed with the beautiful results, congratulations. I put forward on my French blog with a link to this article.

  50. Stef August 20, 2011 at 5:57 pm #

    Miss Cuisine – Thanks for the shout out!

  51. Jen @ Savory Simple September 26, 2011 at 6:51 am #

    I love this!! How creative.

  52. Anonymous October 27, 2011 at 10:54 am #

    cant wait to try these!xxx

  53. Kymbrlee at Mom It Forward November 16, 2011 at 8:14 pm #

    WOW! COOL!!!!

  54. dywags November 19, 2011 at 7:26 pm #

    My husband just tried this and we forgot to soak them in saltwater so I wonder if that is why the mix didn’t go to the bottom of the egg shell? Most of the batter overflowed out. We also had the hole on the top – I wonder if that made a difference?

    Even with the issues the kids still loved them

    (btw we are just saving the eggs for breakfast in the morning)

  55. Jing November 24, 2011 at 8:41 pm #

    -When the people pick up the eggs, won’t they see the open side?

    -How do you close the open side (the hole with the cake)?

    I love your idea very much and thank you for sharing it.

    Pls. respond soonest so I can start trying it…so excited!

  56. T December 19, 2011 at 2:01 pm #

    What an awesome idea! I am DEFINETLY trying this one out.

    However, I wanted to ask … Is it possible to use lemon juice rather than extract in the cupcake batter??

    • Anonymous March 31, 2012 at 10:41 am #

      Did you try it with juice?

    • Stef April 3, 2012 at 3:08 am #

      You would need to use much more lemon juice than extract to give it a lemon flavor. If you want a lemon flavor and don’t want to use extract, I would use lemon rind instead.

  57. Cooking Rookie December 19, 2011 at 11:29 pm #

    Isn’t this a wonderful idea! I saw it about a month ago on Pinterest with brownies, and immediately started collecting eggshells. It is certainly much more time consuming than normal cupcakes, but once or twice it’s worth the effort. I especially love how the eggshells preserve the freshness of the cake. And also, it takes much longer to eat it with all the pealing, so it’s good for the diet :-) .

  58. Jillic January 24, 2012 at 5:53 am #

    love this idea, and such a fun thing to do with the grand children!

  59. joan January 27, 2012 at 8:31 am #

    i AM BLOWN AWAY ! i did it at home and worked ! everyone was amazed lool thanks for another great recipe!

  60. Anonymous January 28, 2012 at 12:02 am #

    Could you use the angel food cupcakes recipe instead.

  61. Stef January 31, 2012 at 12:14 pm #

    Anon – You could use any recipe you like!

  62. MKCraig February 10, 2012 at 8:29 am #

    I think I’m going to make these for April Fool’s Day! But instead of dying them, I’m going to use my Food Writer markers on them!

  63. Baby Steps and Love February 15, 2012 at 10:15 pm #

    This sounds like a great idea! I was wondering if anyone has tried it with a boxed cake mix? Do you think it would work the same?

  64. Anonymous February 19, 2012 at 12:07 pm #

    For Easter you could dye white egg shells different colors before filling them with batter. I don’t know how the baking stage may affect the colors though.

  65. Ashley February 28, 2012 at 1:49 pm #

    What a fun idea! Might have to give this a try. :)

  66. designjr March 2, 2012 at 4:50 am #

    Have just tried this and it worked a treat! Have you ever decorated the egg sponge with icing as I might give it a go?

  67. Natalie March 2, 2012 at 10:51 am #

    Now that is clever!! So cute. I just finished making bird’s nest cupcakes for Easter. You can check mine out here: http://www.paintsandpans.com/2012/03/02/bird-nest-cupcakes/.

    Thanks for the great idea.
    Cheers,
    Natalie

  68. laurie March 3, 2012 at 10:31 pm #

    Discovered this from Pinterest, and I’m so thankful – I made them tonite with rainbow batter, and I am overjoyed at how they turned out – made all the work worth it.
    For the hole, we used a medical scalpel to score the circle, then screwed it in and peeled it back slowly. We did 20 eggs (2 were sacrificed to the floor), and wow. Just wow.
    Thank you so much. I can’t wait to give them to my parents and nieces.

  69. Tany March 4, 2012 at 6:37 pm #

    What an interesting idea! Something very new and creative. Definitely will try it someday!

  70. sevillaneando March 5, 2012 at 12:00 pm #

    This recipe is so amazing!! Thanks for sharing it :)
    Lucía

  71. Anonymous March 7, 2012 at 8:17 pm #

    hi! i love your idea!!! but can i use your “ultimate vanilla cupcake” recipe for this? i noticed that there is less butter than in this recipe.. would that affect the final product (maybe it wont rise as good) and thus maybe the shape of the easter egg is not so good? what do you recommend?

    • Stef March 10, 2012 at 7:26 pm #

      You can actually use any cupcake recipe that you like. The Ultimate Vanilla is a great choice!

    • Anonymous March 10, 2012 at 10:45 pm #

      Thank you! I will try it out soon and let you know how it turns out!

    • Anonymous March 15, 2012 at 11:59 am #

      it turned out wonderful!!!! everyone loved it!! i also filled it with your vanilla bean buttercream and people just wanted more!!

  72. venky March 8, 2012 at 8:39 am #

    hai i am venky may i know ur name plz…..

  73. Anonymous March 12, 2012 at 4:38 pm #

    i was thinking maybe putting frosting over the hole in the egg to make it cute:)

  74. Maya from Dress My Cupcake March 13, 2012 at 3:37 am #

    How in the world do people come up with these creative cupcake ideas? These are absolutely fabulous!

  75. Deena March 14, 2012 at 12:29 pm #

    This looks so fun!

  76. Ali March 18, 2012 at 3:35 pm #

    Mine got stuck in the shell!! :(

  77. Anonymous March 22, 2012 at 6:47 pm #

    How long do the cupcakes stay fresh in the shell? I’m doing a lot of Easter cooking and baking and am wondering how many days in advance I can prepare them. Could I freeze them after they are baked and cooled?

  78. Melissa Klotz March 23, 2012 at 10:50 am #

    I can’t get over how creative this is!! Wow!!

  79. Mary Stephens Photography March 25, 2012 at 6:12 pm #

    i think i would go one step farther and core out a little bit of the cake and pipe in some frosting. that way a cute little dollop garnishes the top of the egg instead of broken shell and picked-at cake… sounds like a fun recipe! interested to try it next time i need a fancy/clever dessert

  80. Jeff Resta March 26, 2012 at 7:45 am #

    Painting the eggs afterward might work better than dipping the shells and then baking them – I’m guessing the colors would brown slightly in the oven.

  81. Anonymous March 27, 2012 at 8:42 am #

    Is there a really good chocolate version I could do with this? And would it work to put a MINI reese egg inside (to be a fill) or how else could I get a good PB filling in them? Thanks! AND THANKYOU FOR THE AMAZING IDEA- AHHH MAZING!-Maise

    • Stef April 3, 2012 at 3:05 am #

      You can use any chocolate cake recipe. And, sure, you could put a mini reese egg in there. I’m not sure how small they are, but as long as they fit in the hole, there is no reason not to try it.

  82. Anonymous March 28, 2012 at 12:24 pm #

    The nice thing about eggs is that they can be frozen once out of the shell. I would put like one or 2 into a zip lock bag, remove the air and freeze until needed like any normal egg.

  83. Sabrena March 28, 2012 at 2:43 pm #

    I’m going to make these for easter and I’m going to dye the cake batter different colors and then bake it :)

  84. delores March 28, 2012 at 3:58 pm #

    I used to do this with Jello beofre they made the molds. I’d suggest making the hole in the bottom of the egg and baking them upside down. That way you have the kinda round, pointy top and if the baked batter doesn”t quite fill the whole egg it’s not as big a deal.

    • Stef April 3, 2012 at 3:02 am #

      Interesting idea. I’ll have to try that next time.

  85. Anonymous March 30, 2012 at 12:57 pm #

    can we use another type of batter?

  86. Saga March 31, 2012 at 3:08 pm #

    Also wondering if I could store these for a few days (2 days to be exact), with shells still on? I want to make them for easter, but I want to make them before all my siblings and all of our boyfriends and girlfriends arrive so I can surprise them :3 (they’re coming home for easter, we’ll be a lot of people living under the same roof, so it would be hard to make it a surprise..)

    • Stef April 3, 2012 at 3:01 am #

      Sure! They will be fine. Have a great holiday!

  87. Anonymous April 1, 2012 at 8:20 am #

    I tried this recipe with the confetti cake mix(boxed)and it worked great.It was really neat and the egg shell came off so easy.I just did a practice run to see if i could actually do it.I’m hoping to do some this week and thought i’d try adding some melted chocolate to them.Thanks for a terrific recipe.Will be doing this every year.I’m really excited.

  88. Stef April 3, 2012 at 3:06 am #

    Marissa – Great idea!
    Anon – Of course!

  89. Anonymous April 4, 2012 at 4:09 pm #

    I practiced this yesterday, with duncan hines devil food cake mix(+ 4 eggs,1 C buttermilk, oil called for on box),made PB fillin-chilled & rolled into balls (to fit easy)…then dipped in chocolate glaze recipe…well, so time consuming, I would say fill 1/2 full I guess?They pretty much always over fill but some of them were oozing like 3 tbsp!REALLY! they tasted great, really hard peeling, but If you pop ‘em in the freezer for 15 min after cool..It works great! Some of them caved in odd places though…not sure how I am going to fix tht b/c I have no clue why SOME did & some didn’t?? -Maise

  90. Anonymous April 4, 2012 at 6:02 pm #

    Going to make these tomorrow. I am planning to peal them after they cool and then cover them in fondant. Will send some pics if everything turns out ok. Thanks for this cute idea ^_^

  91. Pien April 5, 2012 at 4:18 am #

    Easter, I make this recipe. Wish me good luck

  92. Baking Addict April 5, 2012 at 12:53 pm #

    Thanks for the inspiration. I made these last night and they worked beautifully. Everyone was suitably impressed! I made mine multi-coloured and they look really cute! http://themorethanoccasionalbaker.blogspot.co.uk/2012/04/easter-eggs-with-twist.html

  93. Anabel April 6, 2012 at 3:55 am #

    I made these last night, I had such a nice time (when I wasn’t cursing at my terrible pastry bag).
    After reading about the tricky business of peeling the shell from the cupcake I decided to melt some butter and pour it into the eggshell to swizzle around and pour out as well as wipe it around the outside. While I haven’t yet peeled these, I hope it is effective. It was easier to scrape off the baked-batter overflow from these than my untouched control group. Thanks for the idea!

  94. Anonymous April 6, 2012 at 7:48 pm #

    Thanks anonymous! Appreciate the tip & have a great Easter weekend!

  95. Anonymous April 6, 2012 at 11:29 pm #

    I’m making mini cupcakes with this recipe. These are (as indicated in the directions) VERY time-sensitive. If making mini cupcakes, I’d recommend baking 7-8 mins and checking them every 1 minute until they’re done. They won’t look done, so doing a toothpick test is a must. Worth the time and effort! Thanks for making me look good, Stef!

  96. Anonymous April 7, 2012 at 12:00 am #

    Oh no! I meant the above comment for the vanilla cupcakes! Please remove if possible. If not… did you know that there’s an awesome recipe for vanilla cupcakes on this site?

  97. Anonymous April 7, 2012 at 4:19 am #

    If anyone has any trouble getting the eggs out of the shell, here’s a trick we learned when I was a kid from a baker. Make the hole at the bottom as directed above. Then take a pin and poke a small hole at the top. Turn the egg with the large hole down and blow into the top hole. The egg will pop right out the bottom!

  98. Maruhya April 7, 2012 at 6:35 am #

    hello! i made this with my daughter with the proper making instructions. thank you for sharing :) the cake is really good thumbs up

  99. chelsea myers April 7, 2012 at 6:57 am #

    what about coloring the egg shells before you let out the egg so they are prettier?

  100. Anonymous April 7, 2012 at 1:17 pm #

    My egg shells are soaking right now. I tried something new though. I did NOT ‘poke’ my yolk and white together. Instead i very patiently stood over my bowls and drained my whites and then my yolks, into seperate bowls. Yes, it can be done. I then put two whites into a small ziplock bag for freezing and did the same for the yolks. I now have whites for meringues and yolks for custard, already seperated (i have never frozen raw eggs before, so i’m keeping my fingers crossed). I hope to try your lady finger recipe soon too!

    • Anonymous April 7, 2012 at 1:20 pm #

      Sorry, I forgot to tell you that i plan to cut the eggs in half, scoop out some of the ‘center’ and pipe icing into the hollow. Hopefully they will look like ‘deviled (cupcake) eggs’!

  101. Melanie A April 8, 2012 at 4:36 pm #

    I spotted these on Pinterest, and made them for an Easter treat. I used food colouring markers to decorate the baked shells, and served them in cereal nests left over from the treats my kindergartener and I made for his classmates. Cute and fun and of course tasty too!

  102. Anonymous April 8, 2012 at 5:09 pm #

    I tried these and it was simple after dying the Easter Eggs I ued the die for these egg shells, I immediately after baking inserted a long tip used for fillings and inserted bright yellow decorator frosting. It came out PERFECT circular like an egg yolk! I even used a little yellow frosting to cover the hole and some white frosting too, looked like the some of the egg leaked out! By Andrea

  103. Anonymous April 9, 2012 at 9:03 am #

    THESE WERE A HUGE HIT AT EASTER! I made 2 dif. batches, one was A Chocolate Peanut butter egg- Choc cupcake baked in egg shell & Peanutbutter filling- then after peeling, dipped half the egg cake in chocolate glaze. SOO GOOD, 2nd- was this recipe, was very good but I added vanilla extract aswell as lemon & added a little lemon zest (could have added more- not the lemon called for in recipe isn’t making a very strong lemony flavor), the Icing I served was A white chocolate Icing which I added lemon too aswell. There was not A SINGLE CUPCAKE LEFT :( Everyone was thrilled with the looks & In love with the flavors! Thanks! -Maise

  104. nita April 28, 2012 at 2:01 pm #

    Wow, this is a very fantastic idea! I never thought of this before.

  105. Anonymous May 15, 2012 at 3:58 pm #

    probably

  106. Shirley June 1, 2012 at 3:05 pm #

    Wow, how neat is this!!!!!

  107. Lola Maes July 28, 2012 at 5:47 pm #

    I tried these cupcakes and filled it 3/4′s of the way full and most of it ended up on the tin than in the egg. Do you have any tips about this? I live in an area of high altitude and do you think that has anything to do with it? Thanks

  108. Emil July 30, 2012 at 1:08 am #

    I want to try these for next sunday’s breakfast. Can’t wait to see my love’s face after crecking them!

  109. Swaz Ali August 16, 2012 at 3:14 am #

    how do u eat it? interesting tho

  110. Kat Buckley August 23, 2012 at 3:47 am #

    This is such a creative and unique idea! Why isn’t it Easter now?!

  111. o September 14, 2012 at 5:15 am #

    I don’t know if you mind about reposts, but this girl took your photo and posted it on deviantart: http://tracylopez.deviantart.com/art/cupcakes-in-egg-shells-323633559

  112. MATUTINHA September 24, 2012 at 11:03 am #

    Maravilha! repassei no meu blog e no fim de semana vou tentar fazer. Gostei de seu blog e estou seguindo. Sucesso!

  113. Wedding Dresses September 28, 2012 at 1:48 am #

    I really wish I hadn’t seen this as I really want one now!

  114. diejosi December 4, 2012 at 8:37 am #

    Great idea!! Thank you for this!

  115. Anonymous January 11, 2013 at 5:26 am #

    It’s a cute idea, but I would constantly worry about salmonella poisoning. Because as most people should know….the salmonella bacteria passes through the egg shell first and then slowly makes it way into the rest of the egg. The shells carry more of said bacteria than the inside yolk and whites. So, please….be very careful…!

    • Anonymous January 15, 2013 at 1:15 pm #

      But you’re baking the shells, you see, with the cake inside, so you needn’t worry about salmonella. (It’s no different than a hard-boiled egg: the cooking process kills the bacteria, then you peel off the shell and eat the interior.)

  116. Astro Gremlin January 15, 2013 at 10:13 pm #

    That is a terrific idea. Can you imagine hiding egg cakes with frosting yolks around a table?

  117. Anonymous January 28, 2013 at 12:22 pm #

    does this recipe work for white eggs? It may seem obvious to you, but it’s just a question.

  118. point of sale solution February 11, 2013 at 4:25 am #

    This is a great idea. I made “humpty dumpty” for my son’s birthday and it turned out great.

  119. Sir Cupcakes February 26, 2013 at 8:43 am #

    I made these. It worked! I tried coloring them with liquid food color but I can’t seem to get the color to the egg shells.

  120. Kerstie Dayson March 4, 2013 at 2:31 pm #

    Hi, I made these today and when they had cooled I filled them with Lemon Curd to make the egg yolk look like a soft boiled egg.

  121. ChubbyChineseGirl March 7, 2013 at 2:00 pm #

    What a cute idea!!! love it

  122. Anonymous March 9, 2013 at 6:02 pm #

    I made these yesterday and they were so good, I can’t wait to share with my friends and family!

  123. heidi March 14, 2013 at 6:36 am #

    Hi !
    You can see my eggs here :
    http://unenoteblanche.canalblog.com/archives/2013/03/14/index.html

    Thank you for this nice idea.
    :)

  124. Ashleigh March 28, 2013 at 12:33 pm #

    I am so excited to try these. But one question — for the cleaning, do you soak the shells in warm salt water or cold salt water? Does it matter?

    Thank you!

  125. Anonymous March 30, 2013 at 12:24 am #

    Thanks a bunch! Easter will be a huge hit with your fantastically funtastic recipes!!!!!!
    <3 ;]

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  131. Ariana November 23, 2013 at 12:21 am #

    Oh, my. I’m definitely going make this for my cousins! (We’re always competing) I’m 13, btw. Does it stick? And as for the saltwater part, is it necessary? What does it do? Can I use regular water instead?

  132. cakemom April 10, 2014 at 8:26 pm #

    You said you cleaned the whole egg out so the membrane was not an issue. How did you get it out? I tried to peel it but it tore and part of the membrane is in the bottom of the empty shell.

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