But not just any eggs friends….These eggs have….
Yes! these eggs are filled with yummy (extra-chocolatey) red velvet cake!
After collecting a few weeks worth of breakfast eggs the perfect occasion had arrived!
So how did this happen you ask?
First, collect a dozen hollow extra large eggs. As you use them through out the week empty the eggs by poking a hole on the bottom using a cork screw or a skewer (something hard and pointy). Carefully peel of the shell piece; creating a hole about 3/4″, just enough to empty out the egg. If you are having trouble getting the yolk through give it a little stab (if you don’t mind breaking the yolk). Rinse the eggs after emptying them, make sure they don’t feel slimy on the inside.
Once you’re ready to bake, place all the eggs in salt and a drop or two of soap. Wash and rinse, just for good measure. Dry them hole side down so they dry from the inside as well.
For the batter i used a “velvet” cake recipe, I use this as red, blue and purple velvet cake.
- 1/2 cup sugar
- 1/4 cup butter (room-temp)
- 1 large egg
- 1 tbsp cocoa powder
- 30-40 drops food coloring
- 1/2 tsp vanilla extract
- 1.5 tbsp corn starch
- 1 1/8 cup flour
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1.5 tsp baking soda
- 1/5 tsp baking powder
- 1 tbsp vinegar
- 1/8 cup coffee
Now we just have to clean the sides up and put them in a nice basket! no one will suspect a thing…..muhhahahahaaa *cough*
Take care! XO