This recipe is the Easter recipe I developed for The Oregonian. It’s so simple and easy to make and they taste pretty wonderful too. I like to use Cadbury’s Mini Eggs for these because everything from England is better but if you can’t find them or would rather use something else, go for it.
These are a great family recipe — everyone can get together in the kitchen and mix ingredients, decorate the cupcakes and sneak a couple of mini eggs for themselves 🙂
Last week was my first week back at school since spring break. I’m only taking two classes while I build up strength in my knee so I’m only on campus two days a week. I’m taking a baking and pastry class and I’m so excited to learn how to bake different things and improve upon what I already know. I’ll definitely share some of the recipes we use in class with you. We made some bread last week and my groups’ loaves were delicious.
I’m also taking a food and beverage operations class where I’ll be learning more about how the ‘front of house’ aspect of a restaurant works. We also get to do some wine tasting so you know I’m excited about that!
I would have written this post sooner, but we had such a beautiful weekend in Portland I just spent time enjoying the sunshine. There’s nothing better than sunny days here. Nothing.