Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that! So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon. Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!
Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top! (I helped just a little bit with the frosting. hehe)
From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!
Funfetti Peeps Cupcakes
Yield: 18-24 cupcakes - depending on size
White box cake mix (plus all the extra ingredients on the box)
1/2 cup rainbow jimmies
12 Tbsp unsalted butter, room temperature
5-6 cups powdered sugar
1/3-1/2 cup heavy cream
pinch of salt
1 Tbsp vanilla
large round piping tip & disposable piping bag
Prepare cupcake batter as directed on the box. Fold 1/2 cup rainbow jimmies into the batter before scooping into cupcake liners.
Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
Add the vanilla, salt and 1/3 of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.
Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
Last week I participated in the Spring Hop Along Peeps party with 22 other amazeball bloggers and I collected a LOT of Peeps to prepare for it. So now, I’ve got DOZENS of Peeps and needed something to make with them – S’mores Peeps Pops! Seriously can’t go wrong with dipping marshmallows in chocolate and crushed graham crackers!
I had a few helpers with these yummy treats! My daughter and a few of the neighborhood kids came over to help decorate some of the Peeps. We had graham crackers, sprinkles, jimmies and little baby chicks to sprinkle all over the chocolate. Afterwards, one of the parents told me they thought these were such a great idea that next year for Easter they were going to decorate Peeps instead of eggs! I think I started a new family tradition!
After the chocolate hardened on these pops, I packaged them up in treat bags and tied them with a piece of string and sent them to school with my daughter to hand out in one of her classes. They make the perfect individual treat!
S’mores Peeps Pops
3-4 dozen Peeps Chicks in assorted colors
250g Lindt chocolate (or any other chocolate you want - just not baking chips)
1 cup crushed graham crackers
Wax paper (optional)
Chop the chocolate into small chunks and place them in a microwave safe glass bowl. Microwave the chocolate for 45 seconds on 60% heat. Stir and repeat until the chocolate is 85% melted. Continue stirring until all the chocolate has melted and it is smooth.
Dip the bottom of the Peep chick in chocolate and shake off excess chocolate until no more drips off.
Set Peep into the crushed graham crackers and press cracker onto the chocolate until it is covered.
Dip about 1/2 inch of the lollipop stick into the chocolate the press it up into the bottom of the Peep - don't press it all the way through.
Press the lollipop stick into the Styrofoam block and allow to set until the chocolate has hardened. NOTE: If you don't have lollipop sticks, you can just place the completed Peeps on wax paper to harden.
Store in air tight containers or use candy bags to individually wrap them.
It’s the week before Easter and I wanted to make something super special for my daughter to take to school to share with her teachers. I’ve never made carrot cake before… honestly, I’ve never really eaten it either because usually when it’s served somewhere, it has nuts… and I’m allergic. Boo. So this carrot cupcakes have no nuts but LOTS of flavor!
I searched and searched and searched the internet for a recipe. There are LOTS of carrot cake and cupcake recipes. A LOT. Some had pineapple, some apple sauce, some coconut or raisins. WHICH DO I CHOOSE?!?!
Finally, I settled on this recipe from the Food Network – 24 Karrot Gold Cupcakes. There wasn’t one negative review on the recipe, so that had to be a plus. But – of course I couldn’t help but doctor it up a little bit and put my own spin on things.
They turned out SO YUM! Why haven’t I made carrot cake before!?!?
I also decided after seeing this tutorial by No Biggie for DIY carrot cupcake toppers that I wanted to make my own version of them to top these cupcakes! I mean how much more perfect are carrot cupcakes topped with carrots? At the bottom of this post you’ll find my adaptation of this No Biggie’s tutorial!
Yield: 18 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 large eggs
1 cup vegetable oil
3/4 cup sugar
1/2 cup light brown sugar, packed
1 tsp vanilla
1/4 cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
1/4 cup milk
2 cups grated carrots (2-3 large carrots)
Vanilla Bean Cream Cheese Frosting
6oz cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
1 Tbsp heavy whipping cream
1 tsp vanilla extract
the seeds from 1 vanilla bean
pinch of salt
3 cups powered sugar
Disposable piping bag
large round piping tip
orange, green and yellow sprinkles
DIY Carrot Toppers
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In another large bowl, beat the eggs. Add the oil and mix together.
Add the sugars and whisk until smooth and there are no more sugar clumps.
Add the vanilla, pineapple, carrots and milk and whisk until combined.
Add the wet ingredients to the dry ingredients. Fold until completely combined. Do not overmix.
Fill cupcake liners 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Vanilla Bean Cream Cheese Frosting
In the bowl of your stand mixer, cream together the butter and cream cheese.
Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated - about 2 minutes.
Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
Using a large round tip fitted on a disposable piping bag, squeeze a large round dollop of frosting on to the top of each cupcake.
Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.
For all the ins and outs to make these carrot cupcake toppers, visit No Biggie’s blog for the full tutorial! I didn’t have all the supplies and tools she had to make them exactly the same, so I used what was in my house and I still think they turned out great!
Orange & green card stock
Cut strips of orange card stock the long length of your paper. I cut mine about 1/3″, but you can cut whatever size works best for you. If you use a paper that isn’t color on both sides, make sure that any lines you draw to help you cut your paper are not visible on the white side. (I learned this the hard way once I started assembling them and had to trim the edges so you couldn’t see my lines.)
Cut 3×2″ rectangles of green card stock. Cut fringe up one side of the paper, making sure to leave about 1/4″ uncut. (See pictures in the No Biggie tutorial for a better description.)
Spread the glue stick on the uncut length of the green card stock. Wrap that tightly around the end of the lollipop stick and hold for 30 seconds for the glue to adhere. Fray out the fringe.
Wrap the orange paper around the center of the lollipop stick and hold for 30 seconds. Let go of the paper, it will be curled up like ribbon. Glue the outer edge of the curled paper to the top of the stick at the base of the wrapped green fringe. Glue the bottom inner edge about half way down the stick. You may want to move the paper up/down or adjust it to how it looks best before gluing the bottom to the stick. Hold the paper in place to let the glue adhere.
Wondering where I got some of these cupcake supplies?
Easter is right around the corner and I wanted to make something unique to share on the blog. Everyone and their mother has made birds nest cupcakes, cookies, cakes… heck, I’ve even made Easter basket egg nest cupcakes! So, I knew I wanted to come up with something I’ve never seen before and so these Birds Nest Cookies were born!
My favorite sugar cookie cut out with a scalloped edge round cookie cutter topped with a rose of vanilla buttercream… then on top of that rose, a dark chocolate buttercream eggs nest filled with speckled Easter egg M&M candies. Simple, unique and PERFECT for Spring or Easter.
You could easily use any kind of candy to top these cookies too. Jelly beans, other chocolate shaped eggs… maybe even some chicks or PEEPS! The possibilities are endless!
Birds Nest Cookies
Buttercream Rose Sugar Cookies Click HERE for recipe
Basic Chocolate Buttercream Click HERE for recipe
Speckled Egg M&M candies
Wilton #233 grass piping tip
Disposable piping bags
Make Buttercream Rose Sugar Cookies as directed in the link above.
Make Basic Chocolate Buttercream as directed in the link above.
Fill piping bag fit with the grass piping tip with chocolate buttercream.
Using medium pressure, pipe circles of frosting on top of eachother on the buttercream rose. Place a small dollop of frosting in the center.
Place three M&M candies in the center of each cookie.
I had never intended for these Buttercream Rose Sugar Cookies to be their own post… But, after I piped on the roses I just thought they were too pretty not to share!
The cookie is a basic sugar cookie… the recipe comes from the Betty Crocker Cooky Book that I’ve been using for 30 years. This is the recipe that my Mom used and that her Mom used. The cookies come out perfect every time. You could use any shape cookie cutter you wanted, as long as the general shape was round. I like the scalloped edges the best.
The frosting is a basic buttercream and I tinted it green. Really, you could color it several different shades of pretty pastel colors and it would be so super cute for a Spring party!
Buttercream Rose Sugar Cookies
Yield: 2 dozen cookies
1/2 cup shortening
1/4 cup unsalted butter, room temperature
1 cup sugar
1 tsp vanilla or almond extract
2 ½ cups flour
1 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, room temperature
1 lb powdered sugar, sifted
1/3 cup heavy cream
1 tsp vanilla
pinch of salt
Wilton Leaf Green food coloring gel
Wilton 1M closed star tip
Disposable piping bag
Line cookie sheets with parchment paper.
In the bowl of your stand mixer, cream butter, shortening and sugar together until light and fluffy.
Add the eggs and flavoring and mix on high for 2 minutes.
Sift flour, baking powder and salt together. Add it to the creamed mixture and blend on medium speed until all has been incorporated. Chill at least 1 hour.
Pre-heat oven to 400 F degrees. Roll dough ¼ inch thick on lightly floured board. Cut with 3” scalloped cookie cutter and place on prepared baking sheet.
Bake 6 to 8 minutes or until cookies are a delicate golden color.
Allow to cool on cookie sheet 3-4 minutes before removing to a wire rack to cool completely.
Cream together the butter and sugar until smooth.
Add the vanilla, salt and heavy cream. Beat on high for 4-5 minutes or until light and fluffy. NOTE: This frosting will be softer than my standard buttercream - I like it softer for spreading on cookies.
Using a toothpick, add a small dollop of gel and mix until the color is uniform.
Fit your piping bag with the Wilton 1M closed star tip.
Starting in the center of the cookie, pipe the frosting around the cookie until you reach the edge. For a more detailed description on how to make the rose, watch this video .