Easter Egg Cupcakes (Baked in Eggshells)
A playful Easter treat - cake batter baked inside emptied eggshells to make egg-shaped little cakes.
Ingredients
| 3 cup | 720 ml | flour |
| 12 | eggs (3 of them used for the cake batter) | |
| 1/2 coffee cup | oil | |
| 1 1/2 cup | 360 ml | sugar |
| 1 cup | 240 ml | fresh milk |
| 1 cup | 240 ml | walnuts (optional) |
| 2 tbsp | 30 ml | cocoa (optional) |
| 1 tsp | 5 ml | vanilla |
| 1 packet | baking powder |
Instructions
Using a needle, pierce between 10 and 12 raw eggs and pour out their contents. With three of the whites and yolks, beat a batter together with the sugar, oil, flour, milk, vanilla and baking powder. Beat the mixture very well with a mixer. At the end, if desired, add the ground walnuts and the cocoa and beat again. After that, pour a little oil into each of the eggshells through the opening you have already made, so that afterwards you can easily peel them once the cake inside is baked, and it does not stick to the shell. Then pour the cake batter into the shells and place each of the eggs in a paper muffin liner and a special muffin tin with separate wells for baking muffins. Bake the cakes at 180 degrees for 45 minutes.