I have mentioned before that we have a tendency to celebrate many occasions within our home with cupcakes! I have also mentioned that we are endeavouring to live a healthier lifestyle and I have to say, we are succeeding, we have made excellent, albeit gradual changes, changing everything over night would indeed lead to rebellion!
When the children asked me this week when they could make the Easter cupcakes, I was hesitant, ‘Do you really want cupcakes? Are we not cutting down on sweet treats?’ ‘But Maaaaam (why do they do that?), we always have cupcakes at Easter……with mini eggs on the top……it’s TRA-DITION!’ So I agreed to think about it.
A few days into the holidays, we’re all still recovering from colds, the children are bickering, the weather isn’t suitable to let them out with runny noses and coughs so Hell Yeah, lets make cupcakes! Happy faces all around, ya see, simple pleasures 😉
The recipe is actually for muffins & adapted slightly from this one here on All Recipes. It happens to contain yogurt, which makes it another contender for the great competition, that the lovely folk in Glenisk are running for bloggers in conjunction with the Irish Parenting Blog Awards 2015. So really, it’s a two birds, one stone situation and not at all a case of children pushing their Mum to breaking point and then giving in to them, because that just wouldn’t in happen in our house…….really, it wouldn’t, would it?
Ingredients – makes 12
220g plain flour
70g caster sugar (we used coconut sugar)
Grated zest of 1 lemon
1 teaspoon baking powder
3/4 teaspoon bread soda
1/4 teaspoon salt
1 large egg, beaten
85g butter, melted
for the icing
150g Icing sugar, sifted
75g butter, softened
1 tablespoon Milk
Freshly squeezed lemon juice
Mini eggs to decorate
Preheat oven to 200C & line a 12 cup muffin tin with paper cases.
In a mixing bowl, combine the flour, sugar, lemon zest, baking powder, bread soda & salt.
In another bowl mix the egg, yogurt & melted butter, mixing well.
Pour the wet mix into the dry & combine well.
Divide the mix between the muffin cases.
Bake for 20-25 minutes, until a skewer comes out clean.
Allow to cool for a couple of minutes in the tin before transferring to a cooling rack.
While the muffins are cooling, prepare the buttercream icing.
Add the butter to the icing sugar and start to beat slowly, so as to prevent yourself getting lost in an icing sugar cloud! As the butter and sugar come together, increase the speed and continue to beat for a few minutes. Add the lemon juice, how much you add is up to you, we love the zesty flavour so added quite a bit. Add 1/2 -1 tbsp. milk now as well, beat again, the longer you beat the buttercream, the fluffier it becomes. Caoimhe spotted some orange food colouring in the press and added a touch of that aswell. She was delighted with the result.
Once the muffins are cold and you are happy with your buttercream, decorate to your hearts delight.
The children loved this bit, mainly because they had more mini eggs than they needed!
Abbie & Harry couldn’t wait for them all to be finished before tucking in!
Caoimhe & Jack weren’t far behind them!
These muffins were absolutely delicious. They weren’t at all dry like some muffins can be and the zesty buttercream complimented them beautifully. Having tasted these, and chatting with the children as they worked, we all agreed we would make similar muffins using other flavours from the extensive Glenisk range.
I was so well impressed at how well Caoimhe & Jack worked together today and included Abbie & Harry in their task. They had very little help, hardly any at all in fact, from me, I did get landed with the washing up however! They proved themselves very capable and although I am most likely extremely biased, I think they did a fantastic job!
This recipe won the ‘best family-friendly recipe featuring Glenisk’ competition at the inaugural Irish Parenting Blog Awards on the 25th April 2015.
Glenisk very kindly supplied me with vouchers for the purpose of this competition, however, their products can be found in my fridge on a regular basis!