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For Easter, I hollowed out some egg and dyed the shells. I tried several different ways of dying, including dip dye for an ombre effect and using rubber bands to create a stripey effect. Since they were hollowed out, the egg shells were pretty fragile… I must have broken at least two. You can find a ton of dying techniques over at Martha’s (Next year? Glitter polka dotted eggs!)

Why hollow them out, you ask? So I can fill them with batter and bake a cake egg in them, of course. And of course I also took the liberty of filling them with a nutella “yolk”! 

Here’s how!

Easter Egg Cakes
(Recipe adapted from Cupcake Project)
Makes 10 egg cakes

Note: Before making these cupcakes, you will need to hollow out 10 eggs (reserve two of the eggs for the cake batter), clean & dry the shells, then dye the shells as you fancy. I find it’s easier to do this the day before you’re baking the cake eggs, this allows more time for your dye to dry and set. Dying is pretty easy, just use about 1/2 cup boiling water with a tablespoon of vinegar and a few drops of food colouring (or see here for natural dyes) and submerge the eggs. See here for more egg dyeing patterns.

What You’ll Need:
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
2 eggs
1 cup sugar
1/2 cup unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup nutella, readied in a piping bag

What to Do:
Preheat oven to 350F (175C). Using aluminium foil to keep them upright, place the prepared egg shells into a cupcake tray.

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

In a large bowl, mix eggs and sugar until light and creamy. Add the butter and vanilla extract and mix until fully integrated.

Next, mix in the dry ingredients until just combined. Add the sour cream and mix until smooth.

Transfer cake batter into piping bags. Make sure the tip of the piping bag fits into the egg holes. Cut a hole in piping bags and fill the eggs 1/3 full of batter. It’s quite hard to tell how full the egg is looking through a small hole, so just try your best to estimate. It helps to give the egg a little shake to make sure the batter settles. Next, pipe some nutella into the egg – Try your best to get it in the center, though this is really harder said than done. Then, top with batter until the eggs are about just a little more than 2/3 full*.

Bake the eggs for 15-20 minutes. When ready, remove from oven, let cool on a rack and then enjoy!

*Be careful not to overfill the eggs because they will flow out over the top while baking. While you can solve this by simply picking the cake off and wiping the egg shell with a damp towel, it will remove the dye on the egg shell. However, if you underfill the eggs, you won’t quite end up with a full egg cake on the inside. Personally, I’d rather deal with an almost full sized egg cake than an overflowing mess… but that’s just me :)