Peeps Easter Cupcakes

As a candy-addict, Easter is one of my favorite times of year. Each March the sight of that first neon yellow Peep and foil-wrapped Cadbury Egg in the aisle of CVS makes my heart skip a beat.  Being a Passover celebrator I’ve never partaken in any Easter-related activities, which is why I was so excited to get invited to my first-ever Easter Egg hunt this weekend.  I mean what could be better than running after plastic eggs, filled with the best candy ever (chocolate just tastes better when it’s egg-shaped), pushing my friends out of the way to win big?  I can’t think of much.

Clearly this was an opportunity to bake something fun, sweet and pretty for my hunting buddies (after all, I was going to win all of the candy, so they’d need a good consolation prize).  Enter Peeps Easter cupcakes!  The vanilla cake with the vanilla buttercream, and of course the special candy surprise, were a huge hit.  Let’s just say everybody left on a sugar high – the indication of any good Easter party.

Peeps Easter Cupcakes


Adapted from Martha Stewart: http://www.marthastewart.com/255457/billys-vanilla-vanilla-cupcakes

Vanilla cupcakes

Makes about 30 cupcakes

Ingredients

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely.

Vanilla Buttercream Frosting

Makes enough for about 30 cupcakes

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Decorating the Cupcakes

Ingredients

  • Peeps
  • Frosting
  • Multicolored Sprinkles

Once cupcakes are cool, use a knife to spread frosting on top.  Pour sprinkles in a shallow bowl.  Take frosted cupcake and dip edges in sprinkles until the edges are covered.  Place one Peep on top.

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