Stellar Sweets: Easter Treats
Hop Into Easter! Adorable Homemade Sweets You’ll Love!
Easter is just around the corner, and what better way to celebrate than with some homemade treats that are cute and delicious! Whether you’re hosting a festive gathering or just want to indulge in a little baking, these sweets are guaranteed to bring joy to your home. Let’s dive into some of my favorite easy and fun recipes that you’ll love too!
Mini Lemon Flower Tarts. Quick & Easy!
Ingredients:
Puff Pastry Sheet
Lemon Curd
Powdered Sugar
Instructions:
Roll out puff pastry sheet and create some flowers using a flower shaped cookie cutter.
Place each puff pastry flower into a cupcake tin spaced one space away from each other to avoid crowding.
Bake on temperature according to package for desired time.
Once they’re out the oven, let them cool and sift some powdered sugar over the puff pastries.
Finish them off by filling the middle with your favorite lemon curd and Enjoy!
* If you don’t like lemon, feel free to fill the middle with some of your favorite preserves or jams!*
Carrot Cake Cupcakes. *not my recipe*
Easy Carrot Cake Cupcakes – If You Give a Blonde a Kitchen
Ingredients:
1 1/4 cup (156g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
About 2 cups of shredded carrots
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
2/3 cup (160g) vegetable or canola oil
Cream Cheese Frosting:
1 cup (225g or 8oz block) softened cream cheese
1/4 cup (57g or 1/2 stick) softened unsalted butter
1 cup (120g) sifted powdered sugar
1/2 tsp pure vanilla extract
Instructions:
Preheat oven to 350 degrees F. and line a standard cupcake tin with liners and set aside. This recipe will make 14 cupcakes.
Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a bowl or stand mixer, beat together granulated sugar, brown sugar and oil on medium speed until combined for about a minute. Add in eggs and vanilla and mix until incorporated for about 1 more minute.
With the mixer on low, slowly ass the dry mixture to the wet mixture. Mix together until combined. Stir in shredded carrots by hand.
Fill the cupcake tin 2/3 full with your batter (using an ice cream scoop for equal results) Bake cupcakes at 250 degrees F. for 20-22 minutes or until a toothpick comes out clean. Cool the cupcakes in the pan for 5 minutes and transfer to a wire rack to cool completely.
Make the frosting. In a stand mixer with the paddle attachment, beat together cream cheese and butter until smooth. Add in the vanilla and mix until combined. With the mixer on low, slowly add in the powdered sugar and mix until fully incorporated.
Transfer your frosting to a piping bag with your desired tip. Frost the cooled cupcakes and dust with ground cinnamon if desired! Enjoy!
Carrot Patch Dirt Cups *not my recipe*
Carrot Patch Dirt Cups - Fake Ginger
Ingredients:
Two 3oz boxes of chocolate pudding mix
4 cups cold whole mix
Crushed up oreos
A dozen fresh strawberries
10oz white chocolate melting wafers
Orange food coloring or red+yellow
Instructions:
In a large bowl, combine pudding mix and cold milk. Stir for 2 minutes and then set aside. Your pudding should set in about 5 minutes.
While you’re waiting for the pudding to set, melt the white chocolate wafers in a microwave-safe bowl in 20 second increments until smooth.
Put in a few drops of food coloring and stir until you have your desired orange color.
Dip your strawberries into your melted chocolate, making sure the stems are up. Transfer to parchment paper and let set. Once they’re set, use a spoon or piping bag to drizzle over more chocolate onto your strawberries.
In a little cup, spoon in the pudding and sprinkle with Oreo crumbs to create the “dirt”. Top with 2 of your chocolate covered strawberries and enjoy!
Easter Basket Sugar Cookie Cups *not my recipe*
Easter Basket Sugar Cookie Cups - Together as Family
Ingredients:
1 package (16oz) Pillsbury Sugar Cookie Dough (be sure to get the package that is flat and not the round log of cookie dough!)
1 cup (2 sticks) salted butter
3 cups powdered sugar
2 tbsp heavy whipping cream
1 tsp vanilla extract
2 bags (9oz each) Hershey Egg Candies or something similar
Instructions:
Sugar Cookie Cups
Preheat oven to 350 degrees F. Spray a 12-cup cupcake tin with cooking or baking spray.
Separate the premade cookie dough and put one section into each space in the cupcake tin.
Cook for 10-14 minutes until very lightly brown.
Immediately after baking, use a shot glass or bottom of a spice jar to lightly and slowly press the center of the cookies down to form a “basket” or “nest”. This will create a small indentation for the frosting.
Let the cookies cool in the pan for 10 minutes. Carefully remove them and transfer them to a cooling rack so they can cool completely.
Buttercream Frosting
In a mixing bowl with a hand mixer or you can use a stand mixer, beat the butter until its fluffy and lighter in color. About 2 minutes.
Add in the powdered sugar 1 cup at a time, mixing on low speed after each cup. Increase the speed to a medium after all the powdered sugar has been added and beat for about a minute until combined and fluffy.
Add in vanilla extract and heavy cream. Beat until desired consistency is reached. Add more milk or more powdered sugar depending on if you want a thinner or thicker texture.
If you want to use food coloring, add 2-3 drops (or more) and mix until desired color is reached.
Put your frosting into a piping bag with a large star tip and pipe the frosting into the indentation of the cookie cup. Finish it off with 2-3 eggs on top and enjoy!
Final Touches!
Arrange your sweets on a platter or tiered stand.
Add some Easter themed decorations like faux grass, tiny chicks or bunnies to complete the look!
These treats are perfect for sharing (or enjoying solo!)
Easter is the perfect time for a little indulgance. These recipes will bring a festive, homemade touch to your holiday celebrations.
Happy Easter and Happy Baking!
Cover Photo: https://pin.it/3zbiMUBVq Lovely Little Kitchen
