Easter Egg Mini-Cakes

I found this the week before easter. I just had to try it out. It is a lot of work but so worth it. 

And it was actually easier to make the hole than I thought.
I used a roulade skewer to drill the hole into the egg. And it was easy to make it bigger with a corkscrew bottle opener.
But I thought for next year I try out a hand drill to make a cleaner hole.

Another good thing about the eggs is that the cake stays moist for a while. At least I think it would stay that way for a few days. All the ones I made were gone the first day, so it's all just speculation.

When you color them you should use Eater Egg Colors which don't require to dunk them into water or something similar.
The shell should be really clean or the color won't hold and you will get an uneven result.

We tried to pull a little prank on my uncle with them. Just laid one of the eggs on his plate and tried to encourage him to eat it without telling him that it's not really an egg. Of cause he noticed that something wasn't right with our behavior and he refused to eat it. Well it ended with him sulking and not even trying one of them.
But it was a big hit with my cousin. He ate three in succession. And considering that he doesn't eat all that many sweets I see it as a big compliment.

My brother took the last five eggs with him to some friends. In the evening they came over to the house. They too liked the eggs. One liked them so much she ate it with the shell. She didn't realise it was a real egg and not some kind of sweet. At first I thought she was joking. But nope she really meant it.
I had a good laugh.

_____________________________________________________

Easter Egg Mini-Cakes 

Cake Batter

1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1 cup sugar
113 g butter, soft
1/2 cup sour cream
2 eggs
lemon essence

1. Sift the flour, the baking powder, the baking soda and salt together.
2. Blend the sugar and eggs with a hand mixer till the mass is pale and creamy.
3. Add the butter and lemon essence to the batter and blend it well.
4. Add the flour mixture and blend everything together.
5. Add the sour cream to the batter and blend it.
 

Cream Cheese Batter 

1 egg
240 g cream cheese
1/3 cup sugar
yellow food coloring

1. Blend the egg, the cream cheese and the sugar with a hand mixer together.
2. Add the food coloring until the batter resembles egg yolk.
 

To Assemble

24 eggs, hollowed
24 strips kitchen foil, ca. 10 cm wide

1. Carefully drill a small hole into the bottom of the eggs. Preferably use some kind of sharp metal skewer. Widen the hole with a corkscrew bottle opener or something similar. In the end the hole should have a diameter of about 2 cm.
2. Scoop out the eggs. A wooden skewer is rather helpful with that. You should save three of the eggs separately. Two for the cake batter and one for the cream cheese batter. The rest of the eggs can be put together and used for something else.
3. Wash the egg shells out with warm water.
4. Keep the egg shells for 30 minutes in salt water.
5. Rinse the egg shells with cold water.
6. Leave the shells, with the opening downwards, on some paper towels to dry.
7. Tear 24 strips of kitchen foil. They should be roughly 10 cm wide.
8. Crumple up the foil and put one each in the hollow of the muffin pan. It should be formed in such a way that the eggs can stand on their heads without falling.
9. Place the egg shells in the muffin pan with the hole facing upwards.
10. Pre-heat the oven to 180°C/360°F.
11. Put the cake batter into a piping bag.
12. Fill each egg to 1/4 with the cake batter.
13. Fill each egg to 1/2 with the cream cheese batter. The batter should be to fluid for a piping bag, so just carefully pour it from the bowl or use a spoon.
14. Fill each egg to 3/4 with the cake batter.
15. Bake the eggs for about 20 minutes. During the baking some of the batter will flow out of the eggs. When the batter has a gold brown coloring it should be ready.
16. Let the muffin pan on a cooling rack for about 5 minutes. Afterwards take the eggs out of the pan and let them to cool down on a cooling rack.
17. With a small knife carefully scrape the overflowed batter from the eggs. Don't cut all the batter at the hole of. Delicately wipe down the shells with a wet paper towel.
18. Color the eggs with some kind of easter egg coloring which doesn't require for the eggs to be dipped in water or something similar.
19. When the color is dry cut of the cake batter which is needless or has some color on it.

The egg shells and the batter are enough for two muffin pans.

Bon appétit!!