I am talking about a cake baked INSIDE the eggshell!! Yes, that is correct. Cooked INSIDE the eggshell!
Allow me to explain:
Take a needle or a corkscrew bottle opener and carefully poke a tiny hole in the bottom of each egg. Use the tip of a knife to enlarge to about 1/2″.
Turn the egg upside-down and drain the whites/yolk into a bowl. Check your cake recipe to see how many eggs you will need and either baggie the remaining eggs or put them aside for a Quiche!
If your yolk doesn’t want to cooperate, simply poke it with a wooden skewer or thermometer point to break it apart and it will come out.
Now, rinse the shells in cold water and fully immerse in a bowl of “egg cleanser” which is basically salty water, for 30 minutes. Let’s put it this way, if your eggs do not sink in the bowl, add more salt! (They require salt to sink)
After at least 30 minutes, fully submersed, rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.
At this point, pre-heat your oven to 350 degrees and prepare your favorite cupcake batter. Place the clean, dry egg shells into a cupcake tin & use aluminum foil to help them stand upright. Now for the fun part…
Prepare a piping bag with a round tip, making sure it can fit inside the egg hole you created earlier. You can always increase the hole with a knife. Load the batter and fill the eggs about 3/4 full. Better to overfill the eggs as you can clean the excess after baking and wipe the shell clean. Bake the eggs at 350 F for 20-25 minutes.
Let them cool. You can crack ‘em & eat ‘em or, fill ‘em and then eat ‘em!