03 March 2012

a Cupcake Pick-Me-Up {Easter Brunch Idea 3}

Image from Grub Surrey Magazine

It's Saturday & snowy. As fortunate the persons in my geographic region of the country have been this winter I'm longing for SPRING to spring. If you have not guessed by now. I love Easter. It's the symbol of rebirth {obviously}, spring {doubly obviously} & the end of lenten deprivation {triply obvious if you participate in religiously sanctioned abstinence}. It's also one of the holidays, I deemed years ago as a "Candy Holiday" (with Halloween being the fore runner),
when I took in candy with reckless abandon. Times have changed for me Dearies on the sugar front. But my admiration for & love for pretty pastries have not. I think this recipe may or at least the picture may brighten up your day...whether it's today or Easter Sunday.

Easter Cupcakes
recipe adapted from Grub Surrey Magazine 
(measurement & ingredient conversions by Moi, along with recipe instruction)

Base Ingredients
1/2 cup Self-Rising Flour
8 tbsp Butter, at room temperature
1/2 cup Superfine Sugar
2 eggs

1/2 tsp Vanilla Extract {Optional}or
Peel of 1/2 Lemon, grated {Optional}
Peel of 1/2 Orange, grated {Optional}

Preheat the oven to 325 degrees. 

Using a wooden spoon mix together the butter and sugar until it's light a fluffy. Add one egg and mix well before adding the other egg. Mix well again. Add one of the above flavorings to the bowl & mix gently. Fold in the flour gently until all the ingredients are combined. 

Place the batter into cupcake liners, making sure not to overfill so as not to create muffin tops. 

Bake the cupcakes for 15-20 minutes (oven times will vary). Insert a toothpick in the center to make sure it comes out clean. 

Let the cupcakes cool. Decorate as desired with butter cream frosting



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