It’s Mother’s Day this weekend, and I was hit with an idea last week when a friend of mine (on Twitter, I’ve never met him face-to-face…funny world, eh?) tweeted about an idea of baking cupcakes in an egg shell
. It piqued my curiosity. You see, I’m not a baker…and I’m not very crafty, either, although I try to pretend now and then. But these cupcakes made me itch to try it.
But instead of just making a cupcake, I though, why not a bouquet of flowers??? Easter was already over, but Mother’s Day was coming up…so:
Awww! Pretty flowers! And yummy!
Now, let me start by telling you that (again) I don’t bake…but that’s going to be changing. But to start off, I decided to use a box cake mix. I need to get my legs under me before I try to fly! ;)
Baby steps for me...I start with a box mix.
And then, I have a dozen eggs (a box mix will give you enough for a dozen eggs and a dozen cupcakes).
These are the eggs, and this is my handy corkscrew.
I used my handy-dandy corkscrew and put a hole in the BOTTOM of the eggs. (Eggs have a pointier end and a rounder end. The rounder end is where the air pocket usually is. If you drill the hole there, then your egg will sink better in part 2.)
Once the hole was made, I peeled back enough of the shell so that you could put the tip of an icing bag in it (or, in my case, the tip of a baggie with the corner cut off!).
My version of a piping bag...it works spendidly, and the clean-up is quick!
I used a toothpick to stir the insides up (breaking the yolk) and then drained out the egg. You can use the egg for the cake mix, make scrambled eggs for the family, or bake away for the rest of the day!
A weapon of mass destruction...mostly just yolks.
I then rinsed the eggs out, and placed them in hot salt water for 30 minutes. Rinse, drain and let dry.
My egg shells, in salt water.
I used a muffin tin, with tin foil inside to help the eggs stand up.
The foil in the muffin tin helps the eggs stand up.
Mix your cake batter up, and fill the eggs about 1/2 full of batter. (Warning: they WILL overflow, but it’s not too tough to clean up, just scrape off the cake, and wipe off with a damp cloth.)
My eggs, standing at attention, awaiting filling.
Bake at 350* for about 20 minutes, or until a toothpick comes out clean.
- Yeah, they’re kinda messy, but FUN!
Then comes the fun part!
I took bamboo skewers and craft sticks (we call them popsicle sticks in this house!), and I stuck the eggs on them. I then took paper baking cups and flattened them out a bit. I had the boys color the white ones with bright markers, and I also used some of the colored wrappers. I placed them on the sticks, under the eggs, and presto! A flower!
Not just beautiful, but delicious as well!
You can use different sized cupcake wrappers, depending on the size of your eggs. To make a bouquet, I used a formula can, cut holes for the craft sticks, and just stuck the pointy end of the skewers in the lid. You can decorate the can all fancy-like, or, if you’re like me, you can just be amazed you made it this far and call it good.
Hey, I’m taking this whole Betty-Crocker thing one step at a time, I don’t plan on going all Martha-Stewart as well! :)