Something Borrowed: Kid’s Easter Party

Hostess with the Mostess posted a super fun and colorful kid’s Easter party by Wants & Wishes Design last week. We LOVED it! Our favorite part? The awesome carrot-filled vase that acts as a centerpiece for the dessert table. This design definitely screams “spring!!”

To learn how to make these fabulous edible easter baskets, click here.

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DIY: Origami Bunny Favor Boxes

These are perfect for your upcoming Easter party.  If your family is anything like mine you have kids running all over the place at Easter, here is something they can put their egg in from the egg hunt or their favorite candy.  It’s perfect!

Image by How About Orange

To watch an instructional video on how to fold these little bunnies, click here.

Sweet Little Details: The Perfect Easter Treat Part 2

Jen, from Sweet Little Details has given us TWO wonderful Easter treats and we just had to share them both.  These treats are so delicious and perfect for your Easter gathering.   

Carrot Cake Cupcakes

Image by Jen Campbell

Carrot Cakes
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
 
Preheat oven to 350 degrees F.
Line 30 muffin cups with paper liners.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared muffin pan.
Bake in the preheated oven for 20 to 23 minutes, or until the center is set. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
2 8 oz packages cream cheese, softened
1 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.
Using a pastry bag and a 1 M tip, frost cupcakes  and garnish with finely chopped pecans.

Sweet Little Details: The Perfect Easter Treat Part 1

The main thing I love about Spring and Summer is all the fresh fruit.  It just makes the dead of heat go away.  Our lovely friend, Jen over at Sweet Little Details has released the perfect Easter treat.  Check out her Lemon Cream Cupcakes.

Image by Jen Campbell

Recipe from AllRecipes.com.

Lemon Cream Cupcakes

3 cups self-rising flour

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups white sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 cup whole milk, divided

2 1/2 tablespoons fresh lemon juice, divided

Lemon Cream Icing

2 cups chilled heavy cream

3/4 cup confectioners’ sugar

1 1/2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F. Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.