The Brighter Writer


Easter Egg Cupcakes with "Yolk" Centers

Thanks to Cupcake Project for this idea which I pretty much stole right off the page. (with a few of my own twists, of course)

It looked way too cool to not try out.

I had no idea you could cook anything inside egg shells. However, it totally makes sense now that I think about it. Why not cuppy cakes?

First, you need to hollow out your shells. I poked a whole at the top of my eggs with a cork screw and then just chipped away until I had a hole the size of a nickel. It needs to be large enough to get the tip from your decorating bag through it.

I like to dye my eggs with Kool-Aid. 2/3 a cup water plus one packet usually does the trick. Sometimes the yellow is a bit stubborn but if you mix just a little bit of orange in with it, it fixes the problem without altering the color.

Use a whisk instead of tongs or those horrendous dippers that come in a box. It coats evenly and you get way more handle and control over what you're doing. If you dare to let your toddler close to this project, it'll be easier for them to handle as well.

Once your eggs are colored, place them in your muffin pan with some foil to help them stand upright. You certainly don't want these guys to tip over while they bake.

I put my cupcake mix inside a decorating bag to make it easier to maneuver. Fill the eggs about 1/4 of the way full.

For the "yolk" centers, mix cream cheese and sugar until you get your desired taste. I only made a handful of eggs today so I used 2 oz of cream cheese and 4 teaspoons sugar. But you can certainly switch that up if need be. I used a medicine dropper to insert a marble sized drop right on top of the cupcake batter. If you don't have a medicine dropper, you could use another decorating bag.

Then continue to fill up the egg with batter somewhere between 1/2 and 3/4 of the way full. You don't want them to overflow, but you don't want them to not fill up the egg either. It's a fine line between perfect and disaster here.

Bake them at 350 degrees between 15-20 minutes and you have yourself the perfect mini cupcake! I added just a tiny bit of frosting to close the hole at the top, and then some pretty Easter flags to make them festive.