It's a little early for April Fools, but I couldn't resist making these hilarious cupcakes! This is a recipe from my new book "What's New Cupcake". My mom brought the final product to a meeting she had that day and people were actually perplexed as to why she brought eggs to snack on.
I used cute mini cupcakes so that they would fit into the egg carton. I find mini cupcakes the perfect snacking size. You can just pop them right into your mouth for a little bite of dessert. I rummaged around in my basement for Easter eggs and collected the bottoms of them. I rubbed the insides with vegetable oil and then coated them with vanilla chocolate melting wafers. I layed the eggs dome-side up on wax paper and stuck them in the fridge for 5 minutes. When I took them out, I rubbed them with another layer of vanilla chocolate melting wafers and stuck them back in the fridge for another 5 minutes.
Next I made the yolks by mixing 1/2 cup of lemon curd with one drop of red and three drops of yellow food coloring. I put it into a baggy and snipped a corner for later use.
When the eggs were done in the fridge, I pulled them out of the Easter egg shells. I was expecting this to be much more difficult than it actually was- only a couple of the eggs broke, and I kept the pieces for decorating later.
I iced the cupcakes with vanilla frosting and iced the lemon curd on each cupcake from the baggy. I then put the cupcakes in the egg carton and placed the vanilla egg shells on top of all but four cupcakes. I stuck the broken egg shells around the bare cupcakes to create the effect of broken eggs.
The cupcakes came out great and much more realistic than I would have guessed. I loved that the yolks were a little surprise waiting underneath the egg shells. They were one of my favorite creations to eat too! The bite-sized desserts had the perfect balance of white chocolate and lemon flavor.