Happy Easter! I hope you are looking forward to a fun filled Easter weekend with family and loved ones. I’ve always enjoyed pretty much all holidays, and have very fond childhood memories of Easter. My mom used to always create a scavenger hunt for my sister and I to find out Easter baskets by following clues that lead us all over the property. Not just through the house, but out into the garage, the barn, sometimes even the pasture (oh yeah…did I mention I grew up in the middle of nowhere!?!). The very best Easter was when there was a rabbit in my Easter basket; a real, live rabbit! He was an adorable grey lop-eared bunny and was so wonderfully soft. I named him Abbot….yep! Abbot the Rabbit. C’mon…I was, like, eight years old!
Anyway, I digress. Having a small child has renewed the joy of Easter, as this was the first year he was really able to understand the concept of an Easter egg hunt (although he was much more into the running around than the hunting, but whatever!). It was so much fun to watch him and his friends gather up their eggs.
And, seriously….look at this face! I don’t think it get’s any better than this!
On a completely different note, I am noticing more and more that I really need to figure out a better way to manage my time during the holidays with my cooking projects. I feel like I am on top of things, that I’ve completed as much as possible ahead of time, but somehow I always wind up with multiple super late nights frosting something until 1am. Playing with frosting at 1am just somehow isn’t as much fun as you might think it should be! I guess it’s a silly thing to complain about though, because even though I am tired, my feet hurt, and I have a kink in my back; I’m still enjoying what I’m doing.
So, my apologies for the lack of pictures through the recipe, and I just had to get these cupcakes made, assembled, and decorated so that they could head out the door this morning! The pots they are in are 2 inch terra cotta pots you can find at any craft store accented with ribbon. Frost the cupcakes with a little cream cheese frosting (I tinted my green to resemble grass), place cupcake in the decorated pot, and add a decorated sugar cookie for fun! It’s a cute little project that doesn’t have to take up too much time, unless you are like me and the cookies all have to be as close to perfect as you can manage.
Nothing like having a little voice whispering “cupcakes, cupcakes, cupcakes” in your ear while trying to take a few quick pictures! I don’t think he managed to get his fingers in there…but it was awful close a couple times!
That’s the face of trouble right there! Who? Me?
Finally, back to the goodies. This recipe makes 15 cupcakes. And…have a very Happy Easter!
- 3/4 cup all-purpose flour, plus more for pans
- 3/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1/2 cup milk plus 2 tablespoons
- 5 ounces strawberries, hulled and cut into small dice
- 1 teaspoon lemon zest
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.