Good morning! I thought I’d start the day with step-by-step instructions on how I made those Peeps Easter cupcakes last Saturday!
Well, first of all, mad props to Madhuram’s Eggless Cooking website for this great cupcake recipe. Because you can just click over to the site, I won’t rewrite the recipe, but it is definitely a keeper! Our only complaint (Ian picked up on this too) was that they were slightly gummy…I’m not sure why. Maybe next time I’ll make it with cake flour or increase the amount of baking powder? Not sure, but I’ll play around and let you know!
Anyway, make your cupcakes and allow them to cool.
Grab a tub of vanilla frosting, and stir in a couple drops of green food coloring. I think I added 6 or so. Basically, you want a really nice, springy green color.
Next, put the frosting in a piping bag (or a plastic bag with a hole cut in a corner). This step is optional: I don’t like frosting with a knife because it gets really messy, and I find this to be a fine alternative. Once I pipe the frosting on, I smooth it out with the back of a spoon.
This step is crucial: taste test. You don’t want to serve a whole bunch of cupcakes that don’t taste good! 😉
In the meantime/in between frosting your cupcakes, pour about 1/3 – 1/2 cup shredded sweetened coconut flakes onto a parchment paper lined pan.
Toast (I used a toaster oven, but a regular oven would work just fine) for about 2 minutes, flip, and repeat, until the coconut is perfectly browned and sweet smelling. Just keep your eye on it – it burns really easily!
Now, sprinkle the coconut around the edges of some of the cupcakes (I only did this to six cupcakes, since that was the amount of Peeps I had, but I’d say you could do this with as many as you want, just adjust the amount of coconut 🙂 ) and press it in to make sure it sticks.
Put some frosting on a Peep’s bum…
And squash him on top of the cupcake. Voilà!
Let me know if you have any questions!