Chloe and Joe are going to become parents… in a little less than a MONTH! So Chloe’s sister’s used my place to host a baby shower today – and the theme was baby (surprising eh?).
I wanted to bake something, but couldn’t pick just one thing – so I made 3 different types of mini cupcakes – lemon, blueberries and cream and raspberries with white chocolate. Really light and pretty little treats for a fun occasion.
I’ll post them individually, so that this entry doesn’t go on forever… :0)
Lemon “Jellybean” Cupcakes
1/2 c. butter, softened
1/2 c. brown sugar
zest and juice of 1 lemon
1/2 c. self-rising flour
Preheat the oven to 375 F. Line your mini cupcake pan with paper liners (you’ll get 24 cupcakes out of this batter – or 12 regular cupcakes).
In a large bowl – with your hand mixer beat the butter until it’s fluffy. Add the brown sugar and beat until the two are creamed together. Add the eggs (one at a time), lemon zest and juice, and finally beat in the flour. Once your batter is smooth, take your scooper and divided it among the 24 mini cupcakes.
Bake for about 12 – 15 minutes (depending on your oven).
Remove the cupcakes from the tin, allow to cool on a wire rack. While they are cooling, make the frosting.
1 c. butter, softened
3 c. powdered sugar
3 tbsp boiling water
1 tbsp lemon juice
24 baby jelly beans (I used a dozen of each: lemon and margarita flavoured)
With your hand held mixer, beat the butter until it’s fluffy. Add the sugar, the water and the lemon juice and beat until your buttercream is smooth.
I added a few extra drops of lemon juice because I really wanted the buttercream to taste of lemon.
Spoon enough frosting onto each cupcake to cover, and top with 2 jelly beans (1 of each falvour).