CAPPUCCINO MUFFIN SURPRISE
This recipe is enough to fill 12 empty eggshells or bake 8 regular-sized muffins.
To prepare the eggshells, make a small hole at the top of each egg with a sharp object like a corkscrew or cake tester tip. Carefully break open the hole to create an opening large enough for piping in the batter. Empty the contents of the egg into a separate bowl and rinse the shells thoroughly. Soak the empty shells in salt water for 20 minutes. Remove and allow to drip dry.
- 1½ c (375 ml) cake flour
- 1 t (5 ml) baking powder
- ¾ c (185 ml) castor sugar
- 2 tbsp. (30 ml) coffee powder, dissolved in 2 tbsp. warm milk
- 100 ml cold milk
- 125 g butter
- 2½ tbsp. (40 ml) oil
- 4 eggs
- 1 t (5 ml) vanilla essence
Preheat the oven to 180 ° C.
Cut baking paper into squares of 10 cm x 10 cm, scrunch up slightly and place inside the muffin tin holes (to keep the egg shells upright during baking).
Sift the flour and baking powder together and mix in the caster sugar.
Add the dissolved coffee to the cold milk.
Melt the butter and add the butter and oil to the milk and coffee mixture.
Lightly whisk the eggs and add to the wet ingredients. Mix in the vanilla essence.
Add the wet mixture to the dry ingredients and mix together to form a smooth batter.
Spoon the batter into a piping bag and pipe evenly into the empty eggshells, filling it about halfway.
Balance the filled eggshells in the muffin tin holes on top of the scrunched-up baking paper.
Bake for 20-25 minutes or until a cake tester comes out clean. Should any of the batter rise out of the hole in the egg during baking, carefully cut it away once the eggshells have cooled down.
Serve the muffin surprise in an egg cup, with the open ends hidden at the bottom!