6 tablespoon water

6 Peeps, quartered

1 teaspoon vanilla

1/4 teaspoon cream of tartar

Preheat the oven to 350 degrees. For the muffins, mash the bananas and milk together in a large mixing bowl. Then add vegetable oil and egg and mix together. Finally, add the flour, brown sugar, salt, and baking powder and mix until the mixture is moist but still lumpy. Put into lined muffin tins and bake for 20-25 minutes. Let cool and mix the frosting.

For the chocolate frosting, mix the melted butter and chocolate until smooth in an electric mixer. Then add the powdered sugar and milk. Mix at medium speed until smooth. Finally, add the vanilla until incorporated.

For the Peep frosting: add the egg whites, sugar, and water and mix on a double boiler until the sugar dissolves. Then add the Peeps and mix with an electric mixer for 10 minutes. The mixture will thicken at this point to soft peaks. Remove from heat and add the cream of tartar. This prevents the sugars from crystallizing again. (I added extra food coloring as the Peeps were melting to enhance their color)

Take the cooled cupcakes and use an apple corer and remove some of the middle of the cupcake. Spoon in some of the chocolate frosting. The top with the Peep frosting. Decorate with extra peeps and colored sugars.

—Melissa Merrill, Forest Hill

Pork loin stuffed with peaches and Peeps, with drunken Peeps sauce

Serves 4

11/2 pounds pork loin butterflied

14 ounce can peaches drained, diced and divided (half reserved for sauce)

1/2 cup chicken stock

1/2 red onion diced

2 Peeps chopped

Olive oil

Salt and pepper

Coat pork loin with olive oil and season to taste. Mix stock, peaches and red onion in a skillet and simmer until onions are translucent. Cool and add Peeps. Stuff pork and tie string around loin to hold stuffing in. Saute in a little olive oil until meat is brown on all sides. Bake pork loin at 375 degrees until done.