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Marshmallow Peep Cupcakes

April 20th, 2011

Marshmallow Cupcakes

Pia and Coco are completely enamored with the marshmallowy, sugar covered Easter peeps. It is funny, because as a kid, I was totally grossed out by them! In fact out of al four of us kids, it was only my big sister Julie that loved them! I still think of her when I see them.

But Pia thinks they are the greatest thing on Earth, so they seem to be making a revival! I tried to think about how to create something cute for them out of these funny treats. We wound up with cupcakes- pretty standard, but fun with their whipped marshmallow frosting that created a soft fluffy nest for the pink chicks to rest! I flavored the marshmallow frosting with a bit of vanilla bean paste and then also some raspberry extract which gave it a lovely sweet flavor. Of course, a few drops of pink color added an extra ooh factor for my girls- but is not at all necessary.

Now the cupcakes are vanilla. Really, really good vanilla. The first batch I made turned out to be a bit dry, so I couldn’t give you that recipe! When I went looking for a new recipe, I saw the one below freshly posted by the lovely Ree Drummond, AKA The Pioneer Woman. It is a great recipe, I subbed it out right away!

Another fun, kid friendly Easter recipe that you should feel free to experiment with ☺

The Pioneer Woman’s Vanilla Cupcakes, make 18 cupcakes
1 cup Crisco
1 ¾ cups sugar
2 ½ cups Cake flour
1 ¼ tsp salt
2 eggs
1 cup buttermilk
2 ½ tsp vanilla extract
1 tsp baking soda
1 ½ tsp white vinegar

Preheat the oven to 350 degrees. Prepare the muffin tin with cupcake liners.

In the bowl of a standing mixer cream the Crisco and sugar together until fluffy..

In a separate bowl, sift together the flour and the salt.

In another separate bowl, mix together the eggs, buttermilk, vanilla, baking soda and vinegar.

Alternate adding the dry ingredients and the wet ingredients to the Crisco/sugar mixture. Mix until it is well combined.

Spoon the mixture into the cupcake liners and bake until the cupcakes are golden brown, about 17-20 minutes.

Let the cupcakes cool completely.

Vanilla Raspberry Marshmallow Frosting
3 egg whites at room temperature
¼ tsp salt
1/3 cup sugar
1 cup karo corn syrup
2 Tbs water
2 tsp vanilla bean paste
2 tsp raspberry extract, (you could use any flavor of extract though)
3 drops of pink food coloring

In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.

Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.

With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)

Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.

See the gorgeous flecks of Vanilla Bean Seeds?!

Add the raspberry and pink color to the frosting and put in a piping bag. Frost the cupcakes.

I also piped them little wings to cover up the bare marks where the little peeps were separated from each other.

Wait… what happened here?