Easter Cupcakes for my Peeps (egg free)

I know there are lots of Easter treats floating around blog land, and of course, I had to share mine too!  These are super easy, and I thought they turned out really cute.  I made them for my son's preschool class, and they thought the cupcakes were awesome (but really, how hard is it to impress 2 & 3 y/o's?).  Except for one little boy, who said "take this chicken off my cake! I don't like chicken!"  Not everyone is a peep fan apparently.  I have to confess, I don't actually like Peeps either.  They are cute and all, and definitely make me think of Easter, but I don't actually want to eat them.  I must say, however, that now that they have come out with a chocolate covered Peep...it may be a different story.  I'll let you know.

Now, all you need are Peeps...whatever color you like, and some edible Easter grass! I bought mine from Target.  (You can also use coconut, dyed green, but a lot of kids don't like coconut)  The edible grass comes in different colors too.  I decided on a traditional green grass and yellow chick.  The grass tasted like flavored styrofoam.  In case you're wondering.  And you need some cupcakes...

I used an egg free recipe that was very similar to Mr. Man's 3 y/o birthday cake, but I decided on yellow cake (b/c I knew chocolate would be all over the kids' faces!)  Just like the b-day cake, it turned out very well!  You never miss the eggs.

If you want the vegan cupcake recipe, go HERE.

Egg Free Cupcakes adapted from Vegan Cupcakes at allrecipes.com

1 tablespoon white vinegar

1 1/2 cups skim milk

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup canola oil

1 1/4 teaspoons vanilla extract

few drops of yellow food coloring (optional) *If you really want the yellow hue you get from butter/eggs etc, you can add some food coloring.  I added a couple of drops, but I really don't think the kids care!

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup and a 6 cup muffin pan or line with baking liners.

2.Add the vinegar to the milk. Let stand until curdled, about 5 minutes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk mixture, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. (I filled mine abt 3/4ths full)

3.Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. 

After the cupcakes cool, frost with whatever frosting you want to use.  I used canned vanilla frosting, b/c I had lots leftover from Number One's baking b-day party.

Slap some frosting on your cupcakes (it doesn't matter what it looks like b/c it will be covered up), add your edible Easter grass (I just made little "nests", but you can arrange the grass however you like), then stick a Peep on top.  You can use extra frosting to "glue" them on.  Then, I added a few jelly beans, b/c the chicks looked sad sitting on top of the cupcakes all by their lonesome.  FYI, preschoolers love jellybeans!  And there you have it.  Cute AND easy Easter cupcakes that kids will love.

I'll be linking up these cupcakes at several places this week (b/c I think they are adorable) - you can see all the linkys HERE.  Go visit them for great recipes and craft ideas!  Easter is right around the corner peeps :D

I'm also entering this in the Iron Chef's Challenge over at a Latte' with Ott, A! This month's challenge is baking powder! An ingredient I couldn't live without!

Also linking up at SusieQTpies Cafe