Lemon Daisy Cupcakes

I hope everyone had a Blessed Easter!  We have a tradition in our family to have Easter dinner at my Aunt’s house.  We have been doing this since I was born and our clan has grown.  There were sixty-two of us this year!  I am so blessed to be able to spend time with this special bunch of people.

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One thing there is not a shortage of at this get together is food!  Everyone brings something to share and the table is overflowing with delicious treats!  This year, Little One and I decided to get creative and make daisy cupcakes.  I adapted a recipe from McCormick called Easy Lemon Daisy Cupcakes (see link for original recipe).

The recipe took some time and patience, but it was a great recipe for Little One to help with.  She was in charge of  the jelly beans and yellow sprinkles.

Lemon Daisy Cupcakes (adapted)

Cake:

1 pkg. white cake mix (I used french vanilla)

1 tbsp. pure lemon extract

Prepare cake mix according to directions adding 1 tbsp. lemon extract.  Spoon batter into 24 paper lined muffin cups filling 2/3 full.  Cool on wire rack.

Frosting:

The original recipe called for a cream cheese/sour cream frosting so if that is your preference, see the above link.  I went with a traditional vanilla frosting.  This is a recipe from my Mom.

4 cups powdered sugar

1/2 c. butter softened

3-4 tbsp. milk

2 tsp. vanilla (or you could add lemon extract-I used vanilla)

yellow food coloring

Mix all ingredients together and frost cupcakes.

Decorations:

24 large marshmallows

decorating sugar

jelly beans

Cut marshmallows crosswise into 5 slices.  Sprinkle 1 side of each slice with yellow decorating sugar.  Arrange 5 marshmallow petals on top of each cupcake to resemble a daisy, press in the marshmallows into the frosting.  Place jelly beans in center.

I left some plain, without sugar sprinkles to mix it up (honestly-we ran out of sugar sprinkles!).  We also sprinkled the cupcake with green sugar before adding the daisy marshmallow petals.

Tips:

Sometimes it was hard to get 5 slices out of one marshmallow so you may need a few more than 24.  The scissors got very sticky!  Be careful! I had an injury trying to clean off the scissors.

You could use many different colors/flavors for the cake and a variety of candies for the middle.  I thought pink frosted, strawberry flavored cupcakes would be pretty for Mother’s Day.

Here is our final product!

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Breakfast Oatmeal Cupcakes

Hi all!  I wanted to share a new recipe and website with you. This healthy dessert blog has many yummy looking recipes! I have been following the blog, Chocolate Covered Katie, for a while and this is the first recipe I’ve attempted.  Oldest daughter actually texted me the recipe and asked me to make them.  She is in need of a quick on-the-go breakfast and this fit the bill!  The recipe was a hit with three out of four family members (youngest didn’t like it-she is going through a picky phase).  They were so moist and very filling and the chocolate made them seem extra special. I preferred them warm from the oven or heated in the microwave, Oldest daughter and Hubby liked them at any temperature! Here is the recipe and the link for the blog in case you want to check out more of her recipes.

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Baked Oatmeal Cupcakes To Go

from: Chocolate Covered Katie

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

  • 5 cups rolled oats (400g)
  • 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below) measured after mashing (600g)
  • 1 tsp salt
  • 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
  • optional: 2/3 cup mini chocolate chips
  • 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
  • 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
  • 2 1/2 tsp pure vanilla extract
  • optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional.

Each cupcake has 88 calories and 2.9 grams of fat.  You can view more detailed nutritional information by visiting the link to the blog.

I did not have enough bananas for the whole 2 1/2 cups , so I used about 2 cups of bananas and 1/2 cup unsweetened applesauce.  I also used pure maple syrup as the sweetener and broiled them for 2 minutes which gave them a nice crispy top.

Oldest daughter likes them for breakfast, I prefer one for an afternoon snack with a cup of tea!

Here is to a happy, healthy week!

~Blessings,

Jen