A late easter note.

Like every holiday Easter has come and gone in what seemed the blink of an eye. I’ve been quite busy the week before easter, baking cupcakes and cakes, tinkering on surprise eggs for my oldest nephew and making bread to be consecrated at the Easter service. My absolute favourite this Easter were those cute little bunny cupcakes you see above. I came across the idea at Created by Diane and I couldn’t stop thinking about them. Finally I chose this really yummy vanilla cupcake recipe and topped them with mascarpone mixed with vanilla and sugar. They tasted really excellent and everybody loved those cheeky little bunny bums .

Another thing I really couldn’t wait to make this Easter was a traditional paschal lamb cake, or in this case paschal rabbit. In Austria these soft, white, sugary cakes are baked especially for the days around easter. In my family they usally just were topped with some icing sugar and mostly ate for breakfast. Since this tradition had stopped now for some years I was eager to revive it. I found this quite lovely recipe on the web and coated the bunnies with a mixture of egg whites and icing sugar. Topped with some sugar flowers they really looked lovely I think. And they also tasted really good.

Last but not least I made this easter surprise eggs for my oldest nephew. As I mentioned in one of my last posts, I really fell in love with the idea by not martha to disguise easter eggs as chocolate filled surprise eggs. You sould really take some time to make those, keeping in mind, that they need some time to harden at each step. But just stick to the instructions over at not martha’s and you’ll be really fine!

 

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Lemon & strawberry-chocolate cupcakes.

For my birthday I made these lemon and strawberry-chocolate cupcakes. They turned out quite delicious so I just want to share the recipes with you:

Lemon Cupcakes
for about 12

  • 250 g butter at room temperature
  • 200 g sugar
  • 5 eggs
  • 2 big organic lemons
  • 250 g flour
  • 2 heaped teaspoons of baking powder
  • 1 pinch salt
  • 100 g icing sugar

Mix the butter and sugar until creamy. Add one egg after the other and keep mixing. Add the grated lemon peel. Combine the flour with the baking powder and the salt.  Stir into the egg and butter.

Divide evenly into cupcake cups and bake for about 25 minutes at 180° C.

Mix the juice of the lemons with the icing sugar and brush the warm cupcakes with it. Let them cool.

The icing:

  • 500 g mascarpone
  • 20 g icing sugar
  • 1 organic lemon

Mix the mascarpone with the icing sugar, the grated lemon peel and the juice of the lemon. Decorate your cupcakes with it.

Strawberry-chocolate cupcakes
for about 12

I found this recipe at the Curvy Carrot’s blog, but adjusted it a little for my needs. It also showed, that the dough wasn’t quite sufficient for 24 cupcakes, as mentioned in Curvy Carrots blog – I could make about 14 normal sized cupcakes with it.

  • 9 tbsp. unsweetened cocoa powder
  • 1 1/2 cups cake flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 8 tbsp. unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk

I also used one of my all time favourite icings using basically just cream cheese and mix in some kind of flavour. I wanted to combine the chocolate cupcakes with a little strawberry so I used:

  • 400 g cream cheese
  • 3 or 4 tablespoons icing sugar
  • 3 or 4 tablespoons strawberry jam

Just mix everything together and decorate your cupcakes with it. Enjoy! :)