Easter Peep Cupcakes Recipe

by wsg team
Easter Peep Cupcakes

Easter Peep Cupcakes Recipe

Easter Peeps!!!! My absolute favorite type. Peeps are so versatile and for these cupcakes I just set them on top of the frosting piped with the grass tip. I use the Ateco grass piping tip #133. Wilton also has one #233. Either one will work. Once you are set up, the piping goes pretty fast.

 

Preparation time: 30 minutes
Cooking time: 25 minutes
Difficulty: Easy
Ingredients (8 people):

~Ingredients for cupcakes
1 full cup of butter, softened
1 3/4 cup sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla extract (me, pure almond extract)
4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
450 ml sour cream (I, for lack of it, 1 1/2 cups buttermilk)

~Ingredients for the glaze
1 full cup of butter, softened
1 tsp vanilla extract (me, pure almond extract)
5 1/4 cups icing sugar
2 tbsp milk (me, buttermilk to taste)
Preparation:

~Preparation of cupcakes.
1) Preheat the oven to 350°F (175°C).

2) Line a muffin tin (30 cavities) with paper boxes.

3) In a large bowl, beat 1 cup of butter with the sugar. Add eggs, one at a time, before adding lemon zest and 1 tsp vanilla; mix well.

4) In a separate bowl, combine flour, baking soda, baking powder and salt; gradually stir into the previous mixture, alternating with sour cream.

5) Transfer 4 tbsp of dough to each cavity of the mold.

6) Bake for 25-30 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let cool for 10 minutes before transferring the muffins to a wire rack for complete cooling.

~Preparation of the glaze.
1) In a large bowl, beat 1 cup of butter with 1 tsp of vanilla. Gradually add the icing sugar.

2) Then add the milk and mix until light and smooth.

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Enjoy!

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