an extreme super bowl cupcake

How To Make an extreme super bowl cupcake

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  Step 1
  How to Make Cupcakes in Egg Shells: Carefully poke a small hole in the top of each egg. I found that the easiest way to do this was to use the tip of a corkscrew bottle opener.
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  Step 2
  Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside. You can always make the hole larger when you are ready to pipe so err on the smaller side during this step.
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  Step 3
  Turn the egg upside-down and dump out the contents. Keep the contents of one egg separate to use in the cake recipe.
• Step 4
  If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs).
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  Step 5
  You may wonder why there is a thermometer in the photo. I used the tip of the thermometer to help get all of the egg out of the shell.
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  Step 6
  Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater for thirty minutes. At first, I couldn’t get them to sink. The eggs need to be filled with the saltwater in order to sink.
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  Step 7
  Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.
• Step 8
  After preparing the egg shells (removing the innards, soaking them in salt water, rinsing, and drying them off), you’ll need to dye them to look like footballs. Don’t try to dye them before preparing them or the dye will wash off in the prep process (spoken from experience).
• Step 9
  To make the eggs look like footballs, you’ll need: a crayon brown food coloring water white vinegar
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  Step 10
  First, draw the stitching on the egg using a crayon. Ideally, you’d do this in white, but it’s really hard to draw with a white crayon on a white egg and get lines that are remotely straight. I opted for a light green crayon (grey would have been an even better choice)
• Step 11
  When you submerge the egg in the dye, the dye won’t stick to the wax and you’ll be able to clearly see your lines.
• Step 12
  Tips for Creating Dark Brown Eggs: Use more than 20 drops of dye (start there, but add more until you get a color you like).
• Step 13
  Use more than 1 teaspoon of vinegar. Start with a tablespoon and add more until you are happy with the result.
• Step 14
  Leave the egg shells in the dye for at least 3 minutes. I dipped some of mine for 5-10 minutes.
• Step 15
  Dip the egg shell a second time if it’s not dark enough after the first time.
• Step 16
  Don’t Fumble: The hardest part of making football cupcake eggs is filling the football eggs with the correct amount of batter.
• Step 17
  If you fumble by filling an egg shell with too little batter, the cupcake football ends up as a sad half of a ball.
• Step 18
  But, if you overfill an egg shell, it overflows as it bakes onto the outside of the shell. When you peel the cake off the shell, the color comes off as well (very upsetting after you spend all of that time dying it).
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  Step 19
  Shoot for halfway full or choose a recipe that doesn’t rise very much – I’d love to try filling the eggshells with fudgey brownie batter! Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.
• Step 20
  At this point you can use my cake batter or a fudge brownie mix. (your choice, if you use the mix follow directions on the box)
• Step 21
  Instructions for my cake recipe: Preheat oven to 350 degrees.
• Step 22
  In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
• Step 23
  Melt the chocolate in the microwave or in a double boiler.
• Step 24
  Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
• Step 25
  Mix in eggs and egg yolks one at a time until just combined.
• Step 26
  Mix in oil, vanilla, and sour cream until just combined.
• Step 27
  Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl.
• Step 28
  Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
• Step 29
  Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
• Step 30
  Mix in water until just combined.
• Step 31
  Fill your eggs about/1/2 to 3/4 full with batter.
• Step 32
  Check for doneness at 23 minutes - a toothpick inserted into the center of a cupcake should come out clean.
• Step 33
  If they are not done, check again every three minutes until they are done.
• Step 34
  Place on a cooling rack or on the counter to cool to room temperature.
• Step 35
  Touchdown!: I hope these are a touchdown at your Super Bowl party!
• Step 36
  NOTES: If you use an egg scissors you can reattach the bottom shell to the egg.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!