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For the cupcakes:
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Preheat the oven to 350 degrees F. Prepare the muffin tin (18 count) with cupcake liners.
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In the bowl of a standing mixer cream the Crisco and sugar together until fluffy.
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In a separate bowl, sift together the flour and the salt.
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In another separate bowl, mix together the eggs, buttermilk, vanilla, baking soda and vinegar.
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Alternate adding the dry ingredients and the wet ingredients to the Crisco/sugar mixture. Mix until it is well combined.
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Spoon the mixture into the cupcake liners and bake until the cupcakes are golden brown, about 17-20 minutes.
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Let the cupcakes cool completely before frosting.
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For the frosting:
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In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
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Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
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With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (You do this to temper the eggs - so you don't scramble them!)
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Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
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Add the raspberry and pink color to the frosting and put in a piping bag. Frost the cupcakes.
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I also used the frosting to pipe little wings onto the Peeps - to cover up the bare marks where the little Peeps were separated from each other.
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Enjoy!
