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Recipes

Peep Carrot Cake Cupcakes: A Great Excuse to Buy Peeps this Easter

This article is written by a student writer from the Spoon University at BU chapter.

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.

Medium

Prep Time: 10 minutes
Cook Time: 15 minutes
Decorating Time: 10 minutes
Total Time: 50 minutes – 1 hour

Ingredients: 

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
2 eggs
1 cup shredded carrot

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Photo by Kristine Mahan

For the frosting:

5 ounces softened cream cheese (or tofutti for dairy-free)
2 tablespoons softened salted butter (or earth balance for dairy-free)
¼ cup powdered sugar

For the decorations:
1 box Peeps marshmallow chicks
1 small package mini Cadbury Eggs 
¼ cup unsweetened shredded coconut
1 drop green food dye
½ teaspoon water
Nonpareil sprinkles

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Photo by Kristine Mahan

Directions: 

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.

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Photo by Kristine Mahan

2.  Add wet ingredients, mix to combine.

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Photo by Kristine Mahan

3.  Scoop 2 tablespoons of batter into each paper cup.

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Photo by Kristine Mahan

4. Bake for 15-17 minutes.

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Photo by Kristine Mahan

5. Beat cream cheese and butter with a electric mixer until fluffy.  Then, add powdered sugar and mix until smooth.

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Photo by Kristine Mahan

6.  In a small bowl (using a fork for optimal fluff) combine: coconut, water and one drop of green food dye.

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Photo by Kristine Mahan

7.  Once cupcakes are cool, frost. Dip frosted cupcakes carefully into your coconut “grass.”

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Photo by Kristine Mahan

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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Photo by Kristine Mahan


Continue getting into the Easter spirit with these articles:

Fruit and vegetable enthusiast, stråla yoga guide, aspiring holistic healer. functionofwell.com