Easter gets me in the mood to fuss a bit in the kitchen and I had all those pretty pansies...so here was our Easter dessert!
If you tell me you don't like cupcakes, I know you are lying! There is something irresistible about tiny cakes with fluffy frosting, and they are small, so less guilt than that big chunk of cake. I do not care for boxed mixes, so this is a little standby recipe that makes 12 delicious, moist cupcakes and a butter cream frosting that you will eat by the spoonful (go ahead, I won't tell!)
The frosting does make a large batch and I have been unsuccessful in halving it, so I just plan to make 2 batches of cupcakes and share them with friends and family.
Pansies are edible...or go with sprinkles. I am including a list of edible flowers for this recipe or salads....they do add a bit of romance to lots of dishes!
1/2 cup unsalted butter, softened
7 tablespoons sugar
2 large eggs
3/4 cup self rising flour
1/2 teaspoon vanilla
2-3 tablespoons milk
Preheat oven to 400 degrees and grease 12 cup muffin tin or use paper cups. Cream butter and sugar together in mixing bowl. Add 1 egg until completely blended and then half of the flour, add remaining egg and remaining flour. Add vanilla and 1 tablespoon of milk at a time until a batter forms. This doesn't seem like it will fill 12 cups but it will! Bake 15 to 20 minutes until golden brown.
ORANGE BUTTER CREAM FROSTING;
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup orange juice
2 egg yolks
1/2 teaspoon orange extract
20 tablespoons butter, room temp
1 cup powdered sugar
In a small saucepan combine sugar, cornstarch, salt and orange juice. Bring to a boil, whisking constantly until mixture thickens. Remove from heat and add extract.
Lightly beat egg yolks in a medium bowl, add half of orange juice mixture and combine, add to remaining orange juice mixture and mix until combined. Cool to room temperature.
Beat butter until fluffy. Beat in orange juice mixture and powdered sugar. Can be refrigerated up to 3 days.
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