In 1953 it took 27-hours to manually make a single Peep at the Rodda Candy Company. The iconic Easter candy, shaped like a chick, has come a long way since its humble beginnings. Nowadays the marshmallow treats are available in a variety of colors, flavors and shapes. You will hardly need an hour to incorporate this childhood favorite into a dozen delicious Easter-inspired carrot cupcakes.
If you’re dairy-free or looking for low-glycemic in your adult life, see the parentheses for easy substitutions and you can admire the decorations with fond memories of sugar.
Prep Time: 10 minutes
Cook Time: 15 minutes
Decorating Time: 10 minutes
Total Time: 50 minutes – 1 hour
For the cupcakes:
12 cupcake paper-liners
1 cup whole wheat pastry flour
½ cup unsweetened shredded coconut
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup brown sugar (or coconut sugar for low-glycemic)
¼ cup raw honey
1/3 cup chopped walnuts
½ cup canola oil
½ cup crushed pineapple
2 teaspoons vanilla extract
1 cup shredded carrot
For the frosting:
1. Preheat Oven to 350°F and line a cupcake pan with 12 liners. In a medium bowl, combine all dry ingredients for cupcake mix.
2. Add wet ingredients, mix to combine.
3. Scoop 2 tablespoons of batter into each paper cup.
4. Bake for 15-17 minutes.
5. Beat cream cheese and butter with a electric mixer until fluffy. Then, add powdered sugar and mix until smooth.
6. In a small bowl (using a fork for optimal fluff) combine: coconut, water and one drop of green food dye.
7. Once cupcakes are cool, frost. Dip frosted cupcakes carefully into your coconut “grass.”
8. Top with Peep and/or mini Cadbury Eggs. Sprinkle at your discretion. To get the Peep to stick to the coconut “grass,” dab a bit of extra frosting on its underside.
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