Last Updated on June 26, 2015

Yummy Fun!

This year Maggie & I had fun with those adorably bright peeps & used my trick to decorating and filling cupcakes for the non-frosting lovers with an easy cream filling, which is equally yummy for frosting lovers.  We used bright colors to match the peeps, hollowed out the cupcakes, filled them up & topped them off with some Easter fun. This dessert was deliciously sweet, fun to make and super easy making it a triple bonus to share.  You can catch Maggie at the counters in the video below;

Peep Popping Cupcakes by Jodie Fitz

 Vanilla Cupcakes

Pistachio pudding, instant

French Vanilla pudding, instant

Cherry pudding, instant

12 oz. Price Chopper lite whipped topping

Peep Popping Cupcakes

3 cups Price Chopper low-fat milk

Green, Pink & Yellow duck shaped peeps

 Vanilla Cupcakes using the Box:  Bake vanilla cupcakes by using a boxed mix following the directions on the box.  Create a fuller cupcake by filling each individual muffin tin 2/3 full before baking.  However, doing this will not yield 24 cupcakes; more like 18.  Let the cupcakes cool fully before filling & decorating.

 Easy Vanilla Cupcakes from Scratch:

4 tablespoons butter, softened

3 egg whites

¾ cups sugar

½ teaspoon vanilla extract

1½ teaspoons baking powder

1½ cups cake flour

½ cup buttermilk

Pinch of salt

 Pre-heat the oven to 350 degrees.  Bake for 20 minutes

 Cream the butter, eggs, sugar & vanilla together.

In a separate bowl sift together the flour, baking powder & salt.  Add it to the creamed butter mixture & continue to mix.  As you are mixing add in the buttermilk.

 Fill the cupcake liners 2/3 full & bake for 20 minutes. 

 Creating the Cupcake Filling:  Create three different fillings, Pistachio, French Vanilla & Cherry, by mixing each packet in a separate bowl with 1 cup of milk.  Once each color has been fully mixed and is smooth, fold each color into 4 oz. of whipped topping.  Place each color into a decorating bag used for frosting or a Price Chopper snap & seal quart-sized bag. 

 Assembling the Cupcakes:  Core the center of each cupcake with a paring knife or simply use an apple corer to slide into the center & remove the center of the cake.  

 You will be filling the centers of the cupcakes with the fillings created and swirling onto the top of the cupcake like frosting. 

 Clip the end of the decorating bag or a corner of the quart sized bag depending on what you used & fill six cupcakes with the cherry filling, six with the French vanilla filling & six with the pistachio filling.  Be certain to add the filling onto the top of each one like frosting. 

 Top each cupcake with the matching peep & serve up a little simple, but delicious Easter fun.  [googleplusauthor]