I'm planning on making cupcakes inside egg shells for Easter, (using this recipe - www.cupcakeproject.com/2012/03/easter-egg-cupcakes-with-yolk-centers.html) The recipe uses a dyed cream cheese filling to imitate a yolk, but I was thinking that it would be really nice to have something a bit runnier and, well, 'yolkier'. Do you think apricot jam with pomegranate juice might work...? Any other ideas?