Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes
Prep time

Cook time


Serves: 2 dozen cupcakes

  • 1 box Vanilla/White Cake Mix + ingredients on box
  • 1 jar of your favorite strawberry jam
Lemon Frosting
  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • ½ cup heavy cream (plus up to ¼ cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish

  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.
  1. Core cooled cupcakes & fill with your favorite strawberry jam.
Lemon Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?


Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com


I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake
Cook time


Serves: 1 8in 2-layer cake

Victoria Sponge Cake
  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs
Vanilla Pudding Filling
  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)
Strawberry Filling
  • 3 cups strawberries, cleaned and quartered before measuring
  • Zest of 1 large lemon
  • Juice of ½ large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)
Whipped Cream Topping
  • 1½ cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • ½ tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)

Victoria Sponge Cake
  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy – about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.
Vanilla Pudding Filling
  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set – about 2 hours.
Strawberry Filling
  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool – about 2 hours.
Whipped Cream Topping
  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.
  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You’ll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.

Recipe adapted from Mary Berry


Dave’s Funfetti Peeps Cupcakes

Funfetti Peeps Cupcakes by JavaCupcake.com

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!

Mr. JavaCupcake

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!

Happy Easter!

Funfetti Peeps Cupcakes
Cook time

Total time


Serves: 18-24 cupcakes – depending on size

  • White box cake mix (plus all the extra ingredients on the box)
  • ½ cup rainbow jimmies
  • 12 Tbsp unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • ⅓-1/2 cup heavy cream
  • pinch of salt
  • 1 Tbsp vanilla
  • rainbow jimmies
  • large round piping tip & disposable piping bag
  • Peeps chicks

  1. Prepare cupcake batter as directed on the box. Fold ½ cup rainbow jimmies into the batter before scooping into cupcake liners.
  2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
  1. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
  2. Add the vanilla, salt and ⅓ 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.
  1. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
  2. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
  3. Store in air tight container for up to 3 days.


S’mores Peeps Pops

S'mores Peeps Pops by JavaCupcake.com

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!

{Fun for the kids} S'mores Peeps Pops by JavaCupcake.com

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
  • Lollipop sticks
  • Styrofoam block
  • Wax paper (optional)

  1. 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.
  2. Dip the bottom of the Peep chick in chocolate and shake off excess chocolate until no more drips off.
  3. Set Peep into the crushed graham crackers and press cracker onto the chocolate until it is covered.
  4. Dip about ½ 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.
  5. 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.
  6. Store in air tight containers or use candy bags to individually wrap them.

S'mores Peeps Pops by JavaCupcake.com


Carrot Cupcakes + DIY Carrot Toppers

Carrot Cupcakes by JavaCupcake.com

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!?!?

Carrot Cupcakes by JavaCupcake.com

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!

Happy Easter!


Carrot Cupcakes
Prep time

Cook time

Total time


Serves: 18 cupcakes

Carrot Cupcakes
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 large eggs
  • 1 cup vegetable oil
  • ¾ cup sugar
  • ½ cup light brown sugar, packed
  • 1 tsp vanilla
  • ¼ cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
  • ¼ 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
Decorating Supplies
  • Disposable piping bag
  • large round piping tip
  • orange, green and yellow sprinkles
  • PEEPS bunnies
  • DIY Carrot Toppers
  • Sugar flowers

Carrot Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In another large bowl, beat the eggs. Add the oil and mix together.
  4. Add the sugars and whisk until smooth and there are no more sugar clumps.
  5. Add the vanilla, pineapple, carrots and milk and whisk until combined.
  6. Add the wet ingredients to the dry ingredients. Fold until completely combined. Do not overmix.
  7. Fill cupcake liners ¾ full and bake 17-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Vanilla Bean Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated – about 2 minutes.
  3. Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
  4. 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.
  5. Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.

DIY Carrot Cupcake Toppers by JavaCupcake.com

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
  • Lollipop sticks
  • Glue stick
  • Scissors


  • 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?

Orange zigzag liners – Sweets & Treats Boutique
Sugar flowers – Lucks Food Decorating Company
Orange marshmallow bunnies – PEEPS & Co.

Over 20 Recipes Perfect for Spring!

Over 20 JavaCupcake Recipes Perfect for Spring!

Spring is here!  Horray!
Let’s celebrate with a round-up of more than 20 JavaCupcake recipes perfect for this beautiful time of year!

Happy Baking!





Fruity Fun

Bread & Rolls



Birds Nest Cookies

Birds Nest Cookies by JavaCupcake.com

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 by JavaCupcake.com

Birds Nest Cookies

  1. Make Buttercream Rose Sugar Cookies as directed in the link above.
  2. Make Basic Chocolate Buttercream as directed in the link above.
  3. Fill piping bag fit with the grass piping tip with chocolate buttercream.
  4. Using medium pressure, pipe circles of frosting on top of eachother on the buttercream rose. Place a small dollop of frosting in the center.
  5. Place three M&M candies in the center of each cookie.
  6. Store in an airtight container for up to a week.

Spring Hop Along PEEPS Party!

Hop Along PEEPS Party | PEEPS Truffles by JavaCupcake

Horray! It’s almost time for Spring and I am so super excited for the sunshine and warmer weather!  Springtime also means PEEPS bunnies and chicks and lots of delicious, fun recipes to make and eat!  So when Christi of Love from the Oven and Michelle from Sugar Swings! Serve Some asked me to participate in the Spring Hop Along PEEPS Party, I jumped on the chance!

I mean seriously – look at all the bloggers participating in this… I am a HUGE fan of EVERY SINGLE ONE of them! Make sure you take the time to click over to their blogs and check out all the fun food and crafts they’ve made… all featuring PEEPS!

Oh… and guess what?  There’s a PEEPS prize pack giveaway in this party too!! See below for all the details and to enter to WIN! 

What I’ve made for this party are Spring PEEPS Truffles… but not just any truffles.  I made Amaretto Truffles dressed them up super cute for Spring by rolling them in fun sprinkles and jimmies and topped them with a rainbow assortment of PEEPS bunnies!

A friend of mine said it looked like these bunnies were pooping truffles… hehe What do you think?

I think these cute little bunnies would look perfect on display at your Easter party!  You wouldn’t even have to put a PEEP on every single one… maybe just a couple sitting on top of a few truffles on your display.  SO CUTE!

Spring Hop Along PEEPS Party - PEEPS Truffles by JavaCupcake

Spring PEEPS Truffles
Serves: 24 PEEPS truffles

  • 250g Lindt Excellence 50% chocolate
  • ¾ cup heavy cream (I used 32%)
  • 3 Tbsp flavoring (I used Disaronno – but you could use any liquor or flavoring you wanted)
  • 2 Tbsp unsalted butter
  • Sprinkles/Jimmies – pastel colors, Spring/Easter assortments
  • Sanding sugar
  • Sugar pearls
  • 24 PEEPS bunnies
  • toothpics
  • Spring colored mini cupcake liners
Supplies for Rolling Truffles
  • Baking sheet
  • Wax paper
  • Melon baller
  • small bowls
  • forks/spoons
  • small plates

  1. Finely chop the chocolate and place it in a medium glass bowl.
  2. Put the cream, butter and amaretto (or other flavoring) in a medium pot over medium-high heat.
  3. Stirring often, heat cream until it just beings to bubble. Remove immediately and pour over the chopped chocolate.
  4. Let the chocolate and cream sit, untouched, for 1 minute.
  5. Stir gently until smooth being careful not to create any air bubbles.
  6. Cool to room temperature, cover and place in the refrigerator overnight.
  7. Prepare all your supplies before you begin rolling truffles… Line baking sheet with wax paper. Place sprinkles, cocoa, sugar in small bowls and lay out forks & melon baller.
  8. Scoop ¾in-1in balls of chocolate using the melon baller. Gently and quickly roll the chocolate in your hand until a ball forms. The chocolate will begin to melt by the heat of your hands, so work quickly. Place each ball 1in apart and in rows on your prepared baking sheet. Chill in the freezer for 5-10 minutes after all the balls are rolled. While they are chilling, prepare small plates by covering them with wax paper. Prepare one plate for each variation of coatings.
  9. Using a spoon or fork, lift one rolled ball at a time off the tray. Drop it into your desired coating and roll around until completely covered. Place coated truffle onto prepared plate. NOTE: Keep like truffles together… you don’t want them to touch and get contaminate each other!
  10. Place each truffle in a mini cupcake liner.
  11. When ready to serve and display, press a toothpick into the bottom of a PEEPS bunny and place it into the top of the truffle.
  12. Store in a container with a lid in your freezer or refrigerator until ready to serve. Best served cold.

Spring Hop Along PEEPS Party!

Ready for more fabulous PEEPS recipes and ideas?  

Visit the following websites, each is sharing an amazing PEEPS post for you today, so hop on over and check them all out!   Don’t forget to enter to win the fabulous PEEPS Prize Pack as well!   Happy Spring!
NOTE: Since I’m 6-9 hours ahead of everyone else… other bloggers may not have their posts live on their blog yet. Be patient and check back often! :)

It’s time to WIN some PEEPS!?!? Check out this awesome prize pack and use the entry form below for your chance to win it! 

Spring Hop Along PEEPS Party Prize Pack

Open to US Residents Only (APO addresses accepted).  

Use the Rafflecopter Widget below to enter, please remember it can be slow to load.  Good luck!

a Rafflecopter giveaway