Spring Break Recap

Spring break started with a wonderful Resurrection Sunday with family and the next day, Jenna left for a mission trip to Mexico with her school.  The rest of us had planned a fun trip to Sonoma with family but Little got sick and our plans fell through.  It felt a little Covid reminiscent to have plans cancelled and be stuck at home without much going on but we tried to make the best of it.

While our house was cleaned, I took my sick baby & her sister to the park to read for some vitamin D.

Middle's spring break wish was to go to Hot Pot and we tried Shabuya which did not disappoint!

We made a Easter themed "dessert board" one night . . . I don't think you need a recipe but feel free to use this as inspiration for making a fun seasonal board.

Once Little was feeling better, she wanted to bake.  We busted out her mini cupcake maker and tried a new recipe.  You can still see in this photo that she wasn't quite herself :(   I picked these recipes because they were simple enough for her to make herself and all the ingredients were things we had on hand.  The end result was really good so I wanted to include the recipes here on the blog.

Vanilla Cupcakes with Lemon Buttercream Frosting
(makes 1 dozen)

For the cupcakes:

2 large eggs (room temperature)
1 cup granulated sugar
1/2 cup butter, room temperature
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup milk

Line a muffin pan with cupcake liners and preheat oven to 350 degrees.  For best results with paper liners, double them up.

Using an electric mixer (we used a stand mixer), mix together the butter and sugar until creamy.  Add the eggs one at a time and then the vanilla.  Sprinkle in the baking powder and salt and stir.  Alternate adding the flour and milk and mix until combined - don't overman.

Divide the batter evenly in the cupcake liners and bake 17-20 minutes or until a toothpick in the center comes out clean.  Cool completely on a wire rack.

For the frosting:

1 cup unsalted butter, room temperature
4 cups powdered sugar
1/2 tsp. vanilla extract
4-5 T lemon juice
1 tsp lemon zest

Add the butter to a large mixer bowl and beat until smooth.  Add about half the powdered sugar and mix until smooth and well-combined.  Add the vanilla extract and 3-4 T of the lemon juice and the lemon zest and mix until combined.  Add the remaining powdered sugar and mix until well combined and smooth.  Add additional lemon juice as needed until it seems like the right consistency & flavor.  Frost the cupcakes once they have cooled completely.