I cannot believe that Easter is here again! I know, we tend to say these things every time a holiday comes around. However this year we had such a brutal long winter that I never thought we would ever come out of the deep freeze to celebrate what should be Spring and all the lovely things that is associated with it!

However, spring it is and even though I sit and write this with fingers crossed in hoping that we don’t have yet another blast of arctic chill, ( we had a blizzard just two days ago ) I write this with a renewed sense of hope and good thoughts. So, with this in mind Marissa and I have decided to make pretty spring like cupcakes, because even though cupcakes are everywhere and the trend does not seem to be going away, they do bring a smile to our faces and the pure joy of indulging in these pretty confections can only be good, right?

SPONGE
125g soft butter
125g sugar
1 tsp vanilla
2 eggs
150g flour, sifted.
1/4 tsp baking powder

CREAM CHEESE FROSTING
2 cups cream cheese, softened.
3/4 cup butter, softened.
1 cup sifted icing sugar
Zest of 1 lemon. Optional

We used mini eggs and coloured sugar to decorate but it goes without saying, use whatever makes you happy!

To begin cream the butter and sugar until nice and soft.To this add the vanilla. One at a time add the eggs and beat well. Add the sifted flour along with the baking powder and mix until everything comes together. Divide among the cases and bake for 10 minutes or so.
Allow to cool and take out of the pan.

In a bowl combine the softened butter and sugar until smooth and glossy. To this add the softened cream cheese and lemon zest, if using. Mix thoroughly. This can keep in the fridge or you can freeze it for future use.
Decorate with all your goodies.
Happy Easter to all of you.

Watch our video on how to make these Easter cupcakes and make sure to subscribe to our channel for more cooking and baking!

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