Peeps, the delicious Easter treat in a cupcake form!
Vanilla cake with a marshmallow buttercream coated in fine sugar
Fill lined cupcake tins with basic vanilla/white/yellow cake batter (again, a box is a great time saver). A denser cake like a boxed yellow, not angel food or anything light and fluffy, as the icing can be a bit heavy. Bake at 350 for 15-18 minutes depending on the recipe used. Once cooled, ice with Marshmallow frosting below.
Marshmallow Buttercream
Whip 2 sticks of unsalted butter until fluffy, about 5-7 minutes. Gradually add in 2 1/4 cup powdered sugar. Once mixed together, add one 16 oz jar of Fluff or other marshmallow cream and 2 tsp. vanilla. Mix until incorporated.
Generously pipe icing on top of cake, I like to use a large tube tip. Sprinkle colored sugar over icing until thoroughly covered to give the look of a Peep.
Cupcakes can be refrigerated, I advise taking them out to sit at room temp at least 15 minutes prior to serving.
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I do like the technique of using a spatula and just slapping it on, fort of like the pic in this link
http://www.marthastewart.com/903157/devils-food-cake-fluffy-frosting?czone=food/cake-center/favorite-cake-recipes¢er=276954&gallery=274212&slide=903157