Strawberry Lemonade Peep Cupcakes
Recipe By: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: makes 24 cupcakes
 
Ingredients

  • FOR THE CUPCAKES
  • ½ cup Butter
  • 1¼ cups Sugar
  • 1 Egg Yolk
  • 3 Egg Whites
  • 1 tablespoon Vanilla Extract
  • ¾ cup Pureed Strawberries
  • 1½ cups Cake Flour, sifted
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • pinch Salt
  • 1 cup Buttermilk (I am at high altitude -5000ft- so I have to add a full cup of liquid, if you are at sea level you may need less - perhaps ½ cup. Look for the batter to be just a bit thicker than a brownie mix)
    FOR THE LEMON SWISS MERENGUE BUTTERCREAM
  • 2½ cups sugar
  • 10 large egg whites
  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
Preparation Instructions
  1. Preheat the oven to 350˚.
  2. Prepare your cupcake pan by placing a paper liner in each cup.
  3. In the bowl of a stand mixer with the paddle attached, cream together the butter and sugar until light and fluffy, about 3 minutes.
  4. Add the egg yolk and then add the vanilla and pureed strawberries, beat for another 3 minutes.
  5. In a medium bowl, combine the dry ingredients with a whisk.
  6. Alternately add the dry ingredients and buttermilk to the butter mixture beginning and ending with the dry. Mix until just combined.
  7. In another bowl, beat the egg whites until stiff peaks form and then gently fold into the batter.
  8. Pour into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 16-20 minutes.
    FOR THE BUTTERCREAM
  9. Place the egg whites and sugar in a heat proof bowl (I use my kitchenaid bowl) and place over a pot of boiling water. Whisk briskly until sugar has melted, you can test it by rubbing a little of the mixture between your fingers, it should feel smooth. Remove from heat.
  10. Place the bowl on your mixer and fit with the whisk attachment. Beat on high speed until the whites have cooled to room temperature, about 10 minutes.
  11. Once the mixture has cooled start adding the butter a piece at a time. It may start to look curdled at some point at this stage but have no fear, it will smooth out again, just keep beating.
  12. Switch to the paddle attachment and add the vanilla extract and the lemon juice. If you like, add a bit of yellow food coloring.
  13. To assemble the peepcakes, simply pipe a little nest of frosting on the cupcake and top with your favorite color peep!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/03/strawberry-lemonade-peep-cupcakes-for-easter/