Easter egg cakes

Did you know that eggshells are really strong? If you try squeezing the ends of an egg between your palms, you'd notice that it'd withstand considerably greater force than expected. Or you can try the following below...

From: And Today's Idiom Is...

From: Scientific American

Besides using eggshells for supporting weights, you can use them for baking in place of the usual muffin cups/tins!

Happy Easter everyone!

What?

• 3 eggs
• 150 g butter
• 150 g sugar
• 2 tsp vanilla essence
• 150 g plain flour
• 1 tsp baking powder

How?

1. Cream butter and sugar together.
2. Prepare the eggshells to be used during baking. Carefully crack the eggs at one end. Peel a small hole at the top of each of the eggs. Pour out the contents of the eggs into the butter mixture. I used a chopstick to help empty out the eggs. Soak the emptied eggshells in salt water for 30 minutes (to rid of bacteria). When done, rinse them with cold water and put them to dry hole-side-down on a kitchen towel.
3. Add the vanilla essence to the butter mixture as well and stir to combine.
4. Mix in the plain flour and baking powder until just combined.
5. Place the prepared eggshells onto muffin tins. Use aluminium foil or parchment paper to help stabilise the eggshells.
6. Put the batter into a piping bag fitted with a large round tip. Pipe batter into prepared eggshells until about 3/4 full.
7. Bake at 180 degC for 20 minutes.
8. Cool eggs before crackin' and enjoy!