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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Power Granola

My family loves granola!.  They eat it in yogurt, with milk or just plain in a bowl for a snack.  I found this recipe for homemade granola and tried it out this week.  It was a hit with the family and of course I was very happy because it contains some super healthy ingredients!  It makes a mama’s heart sing when I see my family enjoying “good for you” food!

This recipe was very simple and easy!

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Power Granola- from my recipes.com

Ingredients

2 cups regular oats

1/3 cup ground flaxseed

1/4 cup chopped walnuts

1/4 cup chopped slivered almonds

2 teaspoons ground cinnamon

1/3 cup orange juice

1/3 cup honey

1/4 cup packed brown sugar

2 teaspoons canola oil

1 teaspoon vanilla extract

Cooking spray

1/3 cup dried cranberries

Preparation

  1. Preheat oven to 300°.
  2. Combine first 5 ingredients in a medium bowl.
  3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
  4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
  5. Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

*I have an electric oven and cooked it for the time listed above.  It turned out a little chewy so for crunchier granola I would probably add about 10 minutes to the cooking time.

Nutritional Information

Amount per serving

  • Calories: 196
  • Calories from fat: 31%
  • Fat: 6.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 3.3g
  • Protein: 4.1g
  • Carbohydrate: 32.5g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 5mg
  • Calcium: 38mg

How are you starting off the year in a healthy way?  We would love to hear from you!

~Blessings,

Jen