Easter Cupcakes Baked in Real Egg Shells

Happy Easter everyone!:)

Ingredients:

6 large eggs (only one will get used in the cake. the rest are used for the shells.)

60g flour

1/4 tsp baking powder

1/8 tsp baking soda

a pinch of salt

30g sugar

30g unsalted butter

1/2 tsp milk essence (or any other flavour)
30g whipping cream

To prepare the eggs:

poke a small hole in the top of each egg. I used corkscrew bottle opener

nce you have poked a tiny hole, peel back the edges of the hole to expand it a bit.Turn the egg upside-down and dump out the contents.  Keep the contents of one egg separate to use in the cake recipe. 

Rinse the insides of the eggs out thoroughly over the sink.  Then, boil them in saltwater for 10 minutes. Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.

Prepare the cake batter:

1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2. In a large bowl, mix one egg and sugar until light and creamy.
3. Add the butter and lemon extract and mix until fully integrated.
4. Mix in the dry ingredients until just combined.
5. Add the sour cream and mix until smooth.

Place the prepared egg shells into a cupcake tin.  Use aluminum foil to help them stand upright.

Bake the eggs at 350 F for 23 minutes.

Let cool, crack, and eat!