Peeps Christmas Cupcakes Recipes

Steps:

• Preheat oven 350°F. In a stand mixer or food processor, combine the sugar and butter and process until smooth. Add the eggs and process. Add the milk to the processor. Combine the flour, salt and baking powder and add to the processor and blend until smooth. Prepare the cupcake tins and fill ¾ of the way. Bake 15 to 18 minutes until the toothpick test comes out clean. ICING: Combine the ingredients and process or mix with a hand mixer. Fill a small plastic bag with the frosting and snip and small opening in the corner of the bag; squeeze the icing on a thoroughly cooled cupcake and decorate with a Christmas Peep. This recipe makes approximately 1 cup of frosting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Steps:

• Preheat Oven 350 degrees: In a stand mixer or food processor combine the sugar and butter and process until smooth. Add the eggs and process. Add the milk to the processor. Combine the flour, salt and baking powder and add to the processor and blend until smooth. Prepare the cupcake tins and fill ¾ of the way. Bake 15 - 18 minutes until the toothpick test comes out clean. Gently remove cupcakes from the tins and let cool. The recipe makes 8 cupcakes.

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch. Shape dough into 27 balls; place 1 ball in each of 27 ungreased miniature muffin cups. Bake 11 to 13 minutes or until edges are set and light golden brown.
• Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in muffin cups; remove to cooling rack to cool completely, about 15 minutes.
• Place frosting in resealable food-storage plastic bag with 1 corner cut off. Pipe frosting into center of each cookie cup. Place marshmallow tree on top of each cookie cup. Decorate as desired.