Looking for a sweet Easter treat? Here’s a simple and creative way to work real egg shells into your after-dinner dessert. Crack one open and your guests are sure to be surprised. Check out the recipe and let me know what you think in the comments section below.
- 12 eggs
- Cake batter
- Food dye (optional)
1. Preheat oven to 350° F.
2. Crack the top of each egg and peel back the shell to make a small hole. Empty the egg into a container, saving them for another recipe.
3. Rinse the egg shells with warm water. Then fill a bowl with salt water and soak the eggs. Fill the eggs with the salt water so they don’t float. After 30 minutes remove the eggs from the water and rinse with cold water. Lay the eggs hole side down on paper towel to dry.
4. Prepare the cake batter of your choice and color it with food dye.
5. Place the egg shells into a cupcake tin and put aluminum foil around them to keep them from falling. Pipe the colored batter into the eggs and fill them at least 3/4 of the way. Be careful not to under-fill them.
6. Bake the egg shells for 20 to 25 minutes.
7. Cool before serving. If the eggs overflow while baking, wipe the excess cake batter off using a damp piece of paper towel.