Peeps Cupcakes

The Easter bunny has come and gone, leaving us all hopped up on candy. (Get it? Hopped up!) Now, you have some choices. You could eat all that candy like a crazed sugar monster, devouring it in a matter of days (or hours), or you could use that candy to create something equally delicious, and, let’s face it, downright adorable. How about putting those Easter baskets to good use with some Peeps Cupcakes?


Peeps are an Easter basket staple in my family. We each get a 5-pack sleeve in our baskets (Yes. I’m almost 28 and my brother’s almost 35 and we still get baskets every year..), and honestly, once I open mine, they’re gone within about a day. I’m not proud to admit that. But it’s the truth. So what better way to keep myself from gorging on pure sugar than to stick them on top of cupcakes I intend to share?

I made these for my coworkers who as a fun treat, since we all had the unfortunate opportunity to work on Easter Sunday. Especially since we were one of the only stores actually open at the mall. And one of the only places with coffee. Let me tell you, people are not happy when you take away their source of caffeine. All in all, it wasn’t a terrible day to work, but I definitely think a quick sugary pick-me-up was much needed.

I was quite happy with how these cupcakes came out. I mean come on. Chocolate cupcake + marshmallow frosting? What’s not to love? Especially when it ends up looking really cute! Even though Easter’s officially over, I’m sure you’ve got a ton of candy left laying around to make these with. And even if you’ve already devoured it, there’s always the Easter candy clearance coming up at the grocery store! And they make Peeps for practically every holiday now, so no excuses!

Hope you all had a great Easter weekend! :)

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Peeps Cupcakes
Adapted from Food Network and Martha Stewart's Cupcakes
Makes 24 cupcakes



Cupcakes:
1 cup sugar
1 cup real mayonnaise
1 teaspoon vanilla extract
2 cups cake flour
1/2 cup Dutch process cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk

Marshmallow Frosting:
1 envelope unflavored gelatin
1/3 cup, plus ¼ cup cold water
1 cup sugar
Sanding sugar (optional)
24 Peeps marshmallow treats

1. Preheat oven to 350 degrees. Line two standard muffin tins with cupcake papers.
2. In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla extract and blend.
3. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Add dry ingredients to the mayonnaise mixture in 3 batches alternating with the buttermilk.
4. Divide the batter among the prepared pans, filling each cup 2/3 full (about 2 tablespoons worth of batter). Bake for 18 minutes, or until the tops are firm and spring back when lightly touched. Cool in tins for 10 minutes. Remove from tins and place on wire rack to cool completely.
5. Once cupcakes are cooled, make frosting: In a mixing bowl, sprinkle gelatin over 1/3 cup of water. Allow gelatin to soften for 5 minutes.
6. Heat remaining ¼ cup water and sugar in a saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring; clip a candy thermometer to the side of the pan. Boil syrup until it reaches the soft ball stage (238F), brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand until cooled, about 1 minute, and then use an electric mixer to whisk on medium-high speed until soft, glossy (but not dry) peaks have formed, 8 to 10 minutes. Use immediately (frosting will harden). Place sanding sugar in a shallow bowl; set aside.
7. Fill pastry bag with frosting and pipe medium sized dollops onto cooled cupcakes. Turn cupcake upside down into the bowl of sanding sugar, rotating to coat frosting. Turn right side up, and pipe a small dot of frosting onto the bottom of a Peep marshmallow treat. Center Peep onto frosting, pushing down slightly to help frosting spread to the edges.