I love spring. In fact, I wait all winter for spring!
I really do. Its one of my favorite times of the year. Everything around
me seems to be waking up and coming alive. I love all the blooming
flowers and the happily singing birds. I think people in general seem happier!
It makes me want to wear white pants, white skirts, and PASTELS.
I haven't yet brought out my white pants (mainly because we've been
having so much rain here in SoCal) but I have the pastels.
With Easter just around the corner, I brought out the
pastels in this tablescape.
Mom and I were expecting my cousins for the day and I thought
I'd surprise them with this festive table and cupcakes!
Their 7-year old's eyes lit up when seeing the table saying, "It is
beautiful!", and felt very special when he finally got to
sit for lunch and drink from the green Dollar Tree wine glasses!
That's what its all about. Making guests, at any age, feel special.
Giving them a feast for their eyes and also their tummies!
We actually did serve a nice lunch but the star attractions were
the Tangerine Cupcakes with Coconut Frosting.
Growing up, we always had a coconut cake at Easter.
And who doesn't still get excited about a cupcake?
Especially when it's on its own pedestal.
(An upside down candlewick glass.)
These cupcakes are so delightful and the flavor recognizable!
I did use fresh tangerine peel but, after searching four grocery stores
for frozen orange-tangerine juice concentrate without any luck, had
to settle using frozen Orange-Mango juice concentrate. I really didn't
want to use plain frozen orange juice concentrate. Of course, this
means for the rest of my life I will never be able to pass a frozen juice
aisle without peeking to see if it carries the orange-tangerine blend...
and I will buy it and make these cupcakes again. This recipe is a
"keeper" and the reason I am sharing it with you.
Tangerine Cupcakes with Coconut Frosting
Courtesy of: Better Homes and Gardens
4 egg yolks
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup cooking oil
2 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup butter, softened
2 cups granulated sugar
1 tablespoon finely shredded tangerine or orange peel
3 tablespoons frozen orange tangerine blend concentrate,
or orange juice concentrate, thawed
1 8 ounce package cream cheese, softened
6 tablespoons butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
1. Line 30 muffin cups with paper baking cups. In a medium bowl, whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl, stir together cake flour, baking powder, salt, and baking soda; set aside.
2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately, add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually, add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
Mikasa Antique White Plates, Cabbage Plates: Home Goods
Tablerunner, Lenox Napkins, Placemats, Candleholder, Candles: Home Goods
Wine Goblets: Dollar Tree
Candlewick Glasses: Mom's
Rattan Chargers and Solid Chocolate Bunnies: World Market
Cupcake Baking Cups, Silk Flowers: JoAnn's Fabrics
I will be joining the following parties this week: