I always eagerly await the first signs of spring. Bright and cheerful bursts of tulips and daffodils are a welcome sight after a cold, bland winter. They invigorate us and announce to us that spring has sprung!
Thank you for arriving spring I am so ready for you! I’m ready for open windows, bed sheets on the clothesline, sitting in the sun and drinks on the patio!
I thought these cupcakes would be the perfect fit for our Easter table. Beautiful sunny yellows amid pops of white, blue and pink colours.
It’s doesn’t hurt when your pops of colour are candy coated and full of milk chocolate either. Another wonderful sign of spring. Easter chocolate.
Remember here when I made lime cupcakes with Tequila frosting? These are identical, just substitute the lime for lemon. Omit the step of brushing on the Tequila. Swirl on a generous amount of Lemon Swiss Meringue Buttercream (below). These are keeper lemon cupcakes. Really moist with a good hit of lemon followed by, you guessed it, the creamiest lemony Swiss Meringue icing.
Did you know April is also Daffodil Month for the Canadian and American Cancer Society? Daffodils are a symbol of hope for those living with cancer. Unfortunately everyone has a cancer story. All of the monies raised from the Daffodil Campaign go to life saving cancer research.
I hope this spring leaves you feeling rejuvenated. I hope spring has sprung where you live! Happy Easter everyone.
Lemon Swiss Meringue Buttercream
- 5 egg whites
- 1 cup + 2 tbsp sugar
- 1 3/4 cups of unsalted butter at room temperature
- 1 tsp pure vanilla
- pinch of salt
- 1/2 cup lemon curd or lemon pie filling (or more to taste)
1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).
3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and lemon curd and beat until combined. Use immediately.