Friday, April 22, 2011
What a Difference a Day Makes
I get so excited when I see these plants come back because I am NOT a gardener. No green thumb, sand for soil and hate pulling weeds. Over the past few years I have added perenials to the space along my dricveway in hopes to not have to plant ever again. Now, I check each morning to see just what has come back. Hens and chicks are up, some of the sedum, a few unknown plants and of course day lilies. Spring really is here, finally.
I have the eggs on to boil and two little boys on their way here to color the eggs. I miss the fun of having the little ones, the teenagers are really not into all the prep fun any more. They still look for the Easter Basket and are on board to help tommorrow with the Easter Bunny Parade downtown. It is fun to look at last years photos and see how much the kids have grown.
The boys and I have planned to make placecards and finish a centerpiece, I hope to get photos of all the craftiness that goes on. At almost 2 and just 3 it should be quite an afternoon.
Here is a cupcake recipe I found for Easter, but I am using orange instead of lemon. Have a great weekend!
Raspberry Lemonade Angel Food Cupcakes
•1 box Angel Food Cake Mix, prepared as directed
•Zest of 2 medium lemons
•1 package of raspberry Jello (3 oz) – sugar free is fine
•1 cup of water
•2 cups heavy whipping cream
•2 tablespoons white sugar
•3 fluid ounces of frozen raspberry lemonade concentrate, thawed
•Candied Lemon or fresh raspberries to garnish
1. Preheat oven as directed on the cake mix box.
2. Mix the cake batter as directed on the box.
3. Fold in lemon zest after mixing.
4. Bake according to the instructions for cupcakes on the box.
5. After your cupcakes have cooled, use a fork to pierce holes in the top. Poke the fork into the tops 2-3 times per cupcake.
6. Heat one cup of water to boiling. Stir into gelatin mix until dissolved (in a glass measuring cup if you have one – will make the next step easier!)
7. Pour (or spoon) slowly over cupcakes. You don’t want a full swimming pool in the cupcakes – just a little to run into the tunnels you made with the fork. Attempting to photograph yourself pouring into the cupcakes = spilled liquid gelatin mess on the counter. Trust me.
8. Refrigerate at least 30 minutes. I made these the night before and refrigerated overnight!
Onto the frosting!
9. If possible, chill your mixing bowl before you get started. Then combine whipping cream, sugar and lemonade concentrate in a bowl and beat until the frosting reaches stiff peaks when you remove your beaters.
10. Put whipped cream into a piping bag and frost your cupcakes! Top with candied lemon or fresh raspberries!