Next I made a simple lemon butter cream frosting & while that was chilling, I whipped up some pink sugar cookies in the shapes of bunnies, chicks, & eggs -- very spring-like! While the cookies baked I frosted the cupcakes, & later topped them with the cute cookies. This combo could not have been more quaint & delicious! Look how adorable -- Peter Rabbit couldn't have done this one better!
I was so thrilled with how perfectly they seemed to fit together in a classy, simply, & perfectly precious way!
For those of you who want it, below is the recipe, Buona Pasqua!
Cupcakes:
1 c Butter (room temperature)
2 c Sugar
1 tbs vanilla extract
1 lemon zest
5 eggs
1 1/4 c Greek yogurt
pinch salt
1/2 tsp baking soda
2 tsp baking powder
3 c flour
Preheat to 350. Beat butter until creamy, continue beating while slowly adding sugar - continue to beat for several minutes until very light & fluffy. Beat in vanilla & lemon zest, add each egg individually, beating well between each. Sift dry ingredients before beginning to add in parts, alternating between adding in yogurt. Scrape sides to make sure the batter is entirely homogeneous, beat for an additional 2 minutes to ensure lightness. using tablespoon, spoon into cupcake papers, filling only 2/3 up. Bake for 18-24 minutes or until dry when toothpick pierces cupcake. Let cool completely (I would suggest putting in refrigerator for 2-3 hours) before spooning out center & filling with raspberry preserves (seedless).
Frosting:
1 1/4c sugar
5 egg whites
1 freshly squeezed lemon (juice)
1/4 tsp cream of tartar
pinch salt
1 1/2 c butter (cubed)
Mix all items, excluding butter, over double boiler until completely dissolved. Take off heat & continue to beat until cooled, & hard peaks have formed. Slowly blend in the butter until completely homogeneous. If necessary, let cool in refrigerator in order to thicken before frosting cupcakes.
ENJOY!
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