Courtesy of Michelle Edgemont
Surprise your Easter guests with festive and seasonal bites to create the perfect accompaniment to your Sunday table. From carrot cake cookies to flatbread egg pizza, guests will love the homemade touch in each bite.
Our featured recipe may look like carrots peeking through the chocolate pudding, but they're actually strawberries. To make these adorable cups, dip strawberries into orange candy melts and let dry on wax paper. Fill clear cups with chocolate pudding, and top with a layer of crushed chocolate cookies to create "dirt". Place one chocolate-covered strawberry into each pudding cup, letting the green leaves of the strawberry peek out the top. Serve with miniature spoons.
Incorporate the colors of spring with these easy-to-assemble melon cups. Using a melon baller, scoop out cantaloupe, watermelon and honeydew, and place them into white paper bowls embellished with coordinating ribbon.
Lemon Cupcakes Recipe
Courtesy of Sam Henderson
This light and fluffy cake recipe is topped with Limoncello buttercream frosting, which adds a sour kick.
Before You Start
If you don't want the alcohol from the Limoncello, substitute 3/4 teaspoon lemon extract in the buttercream and reduce the confectioners' sugar to 3 1/2 cups.
Yield: one dozen cupcakes
- 4 oz. cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 eggs
- 2 teaspoons fresh lemon zest
- 2/3 cup sugar
- scant cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- fresh mint leaves, lemon drops and/or sprinkles for garnish
Limoncello Buttercream Ingredients:
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup shortening
- 4 cups confectioners' sugar, sifted
- 3 tablespoons Limoncello
- 1/2 teaspoon powdered food dye (optional)
- Preheat oven to 350 degrees F. Line cupcake tin with papers, and set aside.
- Place the cream cheese, butter, eggs, zest and sugar in a mixing bowl. Mix until light and creamy.
- Sift together the flour, baking powder and salt. Add dry ingredients to cream cheese mixture while mixing on low speed. Mix until well incorporated.
- Divide batter among one dozen cupcake papers. Smooth out the tops with the back of a teaspoon. Bake for 18-20 minutes or until lightly browned.
- Cool in the tin for 3 minutes before removing to completely cool on a wire rack. Top with Limoncello buttercream and garnish with fresh mint leaves and a lemon drop.
- Cream together the butter and shortening until light and fluffy.
- Add sugar and beat on low speed for 30 seconds.
- Add Limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.
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