≡   Categories
Marshmallow Peep Cupcakes

1 cup Crisco
1- 3/4 cup Sugar
2- 1/2 cups Cake Flour
1- 1/4 teaspoon Salt
2 whole Eggs
1 cup Buttermilk
2- 1/2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
1- 1/2 teaspoon White Vinegar
3 whole Egg Whites, At Room Temperature
1/4 teaspoons Salt
13 cups Sugar
1 cup Karo Corn Syrup
2 Tablespoons Water
2 Tablespoons Vanilla Bean Paste
2 teaspoons Raspberry Extract
3 drops Pink Food Coloring
18 whole Pink Peeps


For the cupcakes: Preheat the oven to 350 degrees F. Prepare the muffin tin (18 count) 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 before frosting. For the frosting: 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. (You do this to temper the eggs so you dont 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. Add the raspberry and pink color to the frosting and put in a piping bag. Frost the cupcakes. I also used the frosting to pipe little wings onto the Peeps to cover up the bare marks where the little Peeps were separated from each other. Enjoy!

Source: tastykitchen.com