Prepare the cupcakes according to package or recipe directions. Use whichever cupcakes you’d like as long as they are not too light or they will not be able to handle the filling or toppings.
While the cupcakes are baking, start preparing your frosting, fondant, and filling!
1. In a medium-sized heatproof bowl, melt 4-6 Peeps by heating for 25 seconds in the microwave. Stir and check consistency – you may want to add in the Fluff, or can choose to leave it out based on your preferences.
2. Spoon the filling into a piping bag and set aside.
1. In a medium-sized heatproof bowl, melt 6 Peeps by heating for 25 seconds in the microwave, then stir in 1 cup of the icing sugar. Add more to reach a stiff, clay-like consistency.
2. Roll the fondant out and cut into circles that will fit on top of the cupcakes – if you don’t have a round cookie cutter, use a glass!
1. In a large bowl, mix the butter, milk or cream, vanilla and 4 cups of icing sugar. Add in the additional 1-2 cups of icing sugar as needed to achieve your desired consistency.
2. Spoon the frosting into a piping bag – no tip required as we’re just going to do a simple swoop of frosting for the Peeps to rest on.
3. Once the cupcakes have cooled, use a cupcake corer to remove the centers and fill with the Peeps-marshmallow filling. Use a wet knife to separate the filling if it is sticking to the piping bag.
4. Next, seal each cupcake with the Peeps fondant. If the fondant is fresh, it will stick to the cupcakes nicely – you may need to add a small amount of water or milk to the bottom of the fondant circles if they are not sticking to the cupcakes.
5. Next, take your frosting and make a swirl of buttercream over top of each cupcake. I like to start in the middle and swirl outwards. Sprinkle a few Easter-inspired sprinkles overtop and then complete the look by perching a Peeps on top of the fresh frosting.
You can use different colored Peeps to indicate whether a cupcake has the marshmallow filling or not, or just change them out however you'd like!