I was scrolling my Facebook feed the other day and saw this adorable method to baking cupcakes inside a hallowed out eggshell. I couldn’t help but think how perfect this would be for Easter; however all of the research I did on these just piped a little frosting on the top of the egg and called it good. Not my idea of the perfect dessert tablescape. I thought it would be adorable to dip each egg in white chocolate; but I knew that would be entirely too sweet so I thought about making something tart to fill the eggs. Y’all, I had a complete Martha Stewart “Aha” moment. (Yes I know Oprah coined the phrase but I guarantee Martha Stewart has these Aha moments in her kitchen too!) Lemon curd filling completed this amazing dessert and I couldn’t be happier with how beautiful it turned out, it actually looked like an egg when I opened it up!
For the Cake Eggs:
- 12 Large Eggs
- 1 Box prepared favorite cake mix, or favorite cake batter
- Cooking Spray
- 12 Ounces White Chocolate
- Sprinkles and decorations of your Choice
For the Lemon Curd:
- Zest of 1-2 Lemons
- 1 Egg
- 1/3 Cup Sugar
- 3 Tablespoons Melted Butter
- 1/3 Cup Fresh Lemon Juice
For the Cake Eggs:
Step 1: Let your eggs come to room temperature. Take a cork screw and gently poke a hole in the top of the egg (the smallest point on the egg). Using a circular motion hollow out a hole the size of a dime. Tip your egg upside down and let the yolk and egg white drain. You may have to use the cork screw to break up the yolk.
Step 2: Rinse your eggs thoroughly with warm water. Soak in warm salt water for 30 minutes. Let the eggs air dry for about an hour. I found it easiest to place the eggs upside down in the egg crate and let the excess water drain.
Step 3: Make a little nest of aluminum foil in each cupcake tin, this will hold each egg upright to make sure it bakes properly.
Step 4: Using a generous amount of cooking spray, spray the inside of the eggs and the top of the eggs.
Step 5: I used a box cake mix and mixed it according to the directions on the box. Use a piping bag and pipe the cake mix into each egg until it is about ¾ full. If you overfill the eggs, the excess will bake out of the top, and it’s not a big deal as you can just shave it off with a paring knife.
Step 6: Bake at 350 degrees for about 20 minutes, check the cake by poking a toothpick in the egg and if it comes out clean, it is finished baking.
Step 7: Allow the eggs to cool for about 15 minutes, just when they are cool enough to handle, I found that the warmer the better. Peel your eggs like you would if you were peeling hard-boiled eggs. Set aside the cake-eggs
For the Lemon Curd:
Step 1: Using a micro plane, zest 1-2 lemons, depending on how strong you want your lemon flavor.
Step 2: Add sugar, melted butter, egg and fresh squeezed lemon juice (about 2 lemons depending on the size and how much juice they produce.)
Step 3: Whisk your ingredients together until nice and frothy.
Step 4: Microwave for 1 minute increments, stirring after each 60 seconds interval. Repeat 5 times. Cover with plastic wrap and let chill in freezer for 15 minutes or one hour in your refrigerator.
Note: If you prefer to stay away from microwaves you can always whisk ingredients together in a medium saucepan over a medium-medium high heat until it begins to boil, reduce the heat then stir until it begins to thicken, then allow to cool.
Assembling the eggs:
Step 1: Using a meat injector (you could also pipe into the cake as well, but I didn’t want to create a very large hole in the top of the cake) inject about 1 teaspoon of the lemon curd filling into the center of the egg. Be careful not to overfill, as it will be difficult to cover with white chocolate.
Step 2: In the same cupcake tins, take the foil nests and make into a little ball, you may have to add a little extra foil, then take a toothpick and push into the foil. After doing this I would also recommend adding a square of wax paper or parchment paper over the top of the toothpick to keep the chocolate from sticking to the foil. I had a little difficulty picking the foil off of the bottom.
Step 3: Melt white chocolate in a double boiler, or in the microwave (being careful not to burn your chocolate). Use a large slotted spoon and dip each egg in the melted white chocolate. Set the egg on each toothpick, then spoon over a little extra white chocolate to make sure your eggs look smooth. The excess white chocolate will drip down.
Step 4: Decorate with sprinkles; I was happily surprised at these adorable sugar bows I found in the Easter section of my grocery store. Let the eggs set up, about 15-30 minutes depending on how cool your room is. Serve in these adorable Scolloped Treat Container Set from Pottery Barn Kids!
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Photography by Kara Smith at Cloverleaf Photography
Check out more of this recipe on Pottery Barn Kids Building Blocks Blog!
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