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'!
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