Don’t you hate when you are baking and you open the carton of eggs and they are all cracked? I do too. April Fool’s! The sole purpose of making the Food Network Lemon Curd Recipe was for these ADORABLE Cracked Egg April Fool’s Cupcakes. I was first introduced to these cupcakes four years ago when my super cute friend made them for a get-together dinner and game night. I have been wanting to make them ever since. I mean, just look at them! I’m not really into pranks or jokes much but these are just too cute. I also feel that they are wildly appropriate for me since I spend the majority of my time in the kitchen. We also buy eggs by the dozens and dozens.
There’s a couple of days before the big day for you to pull these together if you want to make them to play a joke on your friends, family, co-workers, or just because they are so darn cute. They are a little labor intensive I will warn you, but if you have the time they are totally worth it. I will say they are a little trippy to eat because they look so realistic. Have no fear. It’s just a white cupcake, a little frosting, some lemon curd and a white chocolate eggshell. Delicious right?
Cracked Egg April Fool's Cupcakes
Don’t you hate when you are baking and you open the carton of eggs and they are all cracked? I do too. April Fool’s! These 'Cracked Egg' cupcakes taste delicious - no foolin'!
- 12 mini vanilla cupcakes baked in white paper liners
- 1 c. white candy melting chocolate
- 2 tsp. vegetable oil
- 1/2 c. prepared Food Network Lemon Curd Recipe
- 1/4-1/2 tsp. turmeric to color the lemon curd
- 1 c. vanilla frosting
- Plastic Easter eggs
- 1 clean egg carton optional
Melt the white chocolate until smooth, about 1 minute total. Line a cookie sheet with wax paper or silicone baking sheet and place in the refrigerator.
Lightly oil a paper towel with the vegetable oil and rub the inside of each plastic egg. Using a small clean brush, generously coat the inside of an oiled plastic egg half with the melted candy. Transfer the egg, open side down, to the cookie sheet in the refrigerator. Repeat with the remaining melted candy and plastic eggs.
After a few minutes, check and touch up any eggs where the candy is too thin or there is a hole. Repeat process several times. The thicker the coating the less likely they will break. Return to the refrigerator until set, about 5 minutes.
Carefully remove the hardened candy from the plastic eggs (attempt to not break it as much as possible, you'll want a few whole eggs as well as pieces).
Tint the lemon curd egg yolk yellow with turmeric. Spoon the tinted lemon curd into a small ziplock bag, press out the excess air, and seal. Spread the tops of the cupcakes with the vanilla frosting and smooth. Snip a small (1/8-inch) corner from the bag with the lemon curd.
For the egg yolks, pipe a small mound of lemon curd on top of each of the frosted cupcakes. For the whole eggs, place the candy eggshells, open side down, on top of the lemon curd to cover.
For the broken eggs, arrange broken pieces of shells around the yolk. Place cupcakes in a clean egg carton and prepare to fool your friends and family! All kidding aside, these cupcakes taste great!
If you don't have or want to make the lemon curd, you could also use lemon pudding as well. Using a boxed cake mix and store bought frosting will cut down on the work in this recipe.
Adapted from What's New Cupcake