Just in the nick of time for Easter, I’ve got a new recipe to share with you.
Being pressed for time, this recipe is semi-homemade with a bit of a twist (details in the recipe below). You’ll notice the color of the cupcakes is a bit darker on the brown liners above, as I baked them in extra large cupcake liners, and needed to bake them a bit longer than the smaller ones below. Both turned out delightfully lemony with a soft and fluffy textured cupcake.
For my Easter dessert table, I wanted to include some regular sized bunny cookie pops (you can find the mini cookie pops in this post here), hence the extra large brown cupcake liners, which you can find here.
The cookie pops are gingerbread with royal icing (recipes below). The bunny tails and ears have fine white sanding sugar sprinkled on them (while the icing was wet). You can find the sanding sugar here.
Some fun news for you… If you’re preparing your favorite Easter recipes this weekend, you might want to take some photographs of what you make (sweet or savoury), and enter this contest for a chance to take home a Le Creuset cookware set! McCormick is on the hunt for flavourful Easter recipes and is hosting the Flavour Hunt contest. Your entry will be voted on by the community and a panel of chefs. You can find out more details about the contest here, see the current entries here, and can find the contest form here. This contest is only for Canadian residents; sorry my other sweet readers! Although this post is sponsored by McCormick, all opinions are my own.
I haven’t been able to blog much this year so far, I recently realized it’s Sweetopia’s 6th anniversary (this past February). Thanks so much for visiting me here!
- 1 box Betty Crocker Lemon Cake Mix
- 1 box (3.4 -ounce) Jello Instant Vanilla Pudding, dry
- 1 cup water
- 1/3 cup vegetable oil
- 4 large eggs
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer fitted with the paddle attachment; beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2 to 3 minutes, or until well blended. Scrape the sides of the bowl and mix again until all ingredients are well incorporated.
- Line 2 cupcake pans with liners. Using an ice cream scoop or ¼ measuring cup, add one scoop of batter into each cupcake liner.
- Bake the cupcakes for 15-20 minutes, or until a wooden toothpick comes out clean. Remove the cupcakes from the oven and let them cool for at least 15 minutes before removing them from the tray.
- Allow cupcakes to cool completely and decorate!
- 250 g unsalted butter
- 1 cup packed dark-brown sugar
- 3 teaspoons Club House ground cinnamon
- 3 teaspoons Club House ground ginger
- 1 teaspoons Club House ground cloves
- 2 large eggs
- 1 cup molasses
- 800 g all-purpose flour
- 1 teaspoon salt
- In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy.
- Mix in spices first, then eggs and molasses.
- Sift together flour, salt and baking powder and add to bowl; mix until just combined.
- Roll dough out between two sheets of parchment paper. Let it rest by refrigerating until cold, about 1 hour.
- Cut shapes out with cookie cutters and place on baking sheets lined with parchment paper. If you’re making cookie pops, slide the cookie stick about half way through the cookie.
- Refrigerate until firm; at least 15 minutes to 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Bake cookies until crisp; 12 to 14 minutes. Let cool and decorate!
- 6 oz (3/4 cup) of warm water
- 1 tsp vanilla extract
- 5 Tablespoons meringue powder
- 1 teaspoon Club House cream of tartar
- 1 kilogram (2.25 lbs.) powdered icing sugar
- In mixer bowl, pour in the warm water, vanilla extract and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.
- Add the Club House cream of tartar and mix for 30 seconds more.
- Pour in all the icing sugar at once and place the bowl on the mixer.
- Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
- Cover the bowl with a dampened tea-towel to prevent crusting and drying.
- Tint with gel food colorings and thin the icing with small amounts of warm water to reach the desired consistency.
- For instructions and tips on decorating cookies with royal icing visit http://www.sweetopia.net