I wanted to make these for Easter but didn’t get around to it. I had this image in my mind to make a cupcake that looked just like a deviled egg. I have an egg shaped cupcake pan and have made them before but my twist was to a spherification technique for the “yolk”.
I researched and found the Molecule R website. It has recipes and videos on the molecular gastronomy techniques. Very cool and easy to follow.
I went to Surfas and got some my additives – Sodium Alginate and Calcium Chloride. First I tried spherizing yogurt following a recipe I found on molecularRecipies.com.. Didn’t work. Then I made a small batch of lemon curd I Didn’t work. Everything just fell apart.
Back to the drawing board.
Molecule R called for Calcium Lactate and since Surfas didn’t carry Calcium Lactate I had to order online. I found WillPowder on Amazon and ordered. I didn’t realize it was a GIANT tub of the stuff.
Anyhoo, I made another batch of lemon curd and tried again. It worked! In like 10 seconds. So easy!
So this is what you need:
egg shaped pan
white cake mix
white frosting (optional)
white candy melts (for rounded part of the egg)
Cream together 1 stick butter and 1 cup sugar
Add 2 eggs and 2 egg yolks
Add 2 Tablespoons lemon zest and 1 cup lemon juice
Mixture will curdle so don’t worry
Stir over medium heat until thick. Do not boil.
Pour into bowl and cover with plastic wrap. Cool.
Make cake and fill egg cups half way. Bake then cool.
Scoop out small hole on flat side of egg.
Melt candy melts and dip rounded part of the egg in. Put aside to set with rounded side up.
You can either then dip the flat side in candy melts or frost.
Mix 2gm Sodium Alginate in 2 cups filtered water. Put in refrigerator for 15 minutes
Mix 1 Tablespoon Calcium Lactate into lemon curd.
Drop teaspoons of lemon curd into Alginate mixture. Wait 3 minutes then move to bowl of clear water. Lift out of water with slotted spoon and place into hole in each egg.