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Mother’s Day Lunch and Strawberry Buttercream Cupcakes

Posted May 09 2011 7:22am

Michael and I are very fortunate to live near both of our mothers.  Even though we see them often, we decided to host a Mother’s Day lunch at our house yesterday to show just how much we appreciate them.

When they arrived, both moms received gift baskets with all of their favorite snacks.

My mom’s basket included packets of Justin’s Nut Butter , The Ginger People Ginger Chews , a jar of my homemade granola , pistachio nuts, organic dark chocolate, and a few other fun things.  Like mother, like daughter!


There were a total of eight people with different tastes, so I turned the island in our kitchen into a buffet table.  This is the best way I’ve found to offer something that everyone will enjoy, including healthier options.

The lunch menu included and assortment of sandwiches from Panera, including veggie, Italian, and turkey.  There were also chips (Kettle Brand, my favorite), pickles, and a salad bar with toppings, such as tomatoes, cucumbers, onions, walnuts, dried cranberries, raisins, Mandarin oranges, feta cheese, bacon bits, and croutons.

In addition, there were spinach tortillas for anyone who wanted to turn their salads into a wrap (which is what I did).

Since no Mother’s Day celebration would be complete without dessert, there were brownies, banana bread, and homemade Strawberry Buttercream Cupcakes.  My sister Melissa also brought cupcakes with vanilla frosting and sprinkles (my favorite!) and coffee cake.

The Strawberry Buttercream Cupcakes were a lot of work, but the moms really enjoyed them.  Plus, they made the setting look very pretty.  My dad actually asked if they were real cupcakes!

Strawberry Buttercream Cupcakes

Ingredients for cupcakes

4 ounces Earth Balance butter, softened
4 ounces pure cane sugar
2 eggs, lightly beaten
4 ounces self rising flour
1 tablespoon unsweetened vanilla almond milk

Preheat the oven to 350 degrees.  Line a muffin pan with paper cases. 

Put the butter and sugar in a small bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift over the flour and fold into mixture with the milk.  Spoon the mixture into paper cases.

Bake the cupcakes in the oven for 20 minutes or until golden brown and firm to the touch.  Let cool on a wire rack before icing.

Ingredients for frosting

(Lightly adapted from here )

4 large egg whites, room temperature
1 1/4 cups pure cane sugar
3 sticks Earth Balance butter, softened, cut into small pieces
1 1/2 cups fresh strawberries, pureed

Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate.

Everyone seemed to really enjoy everything, and it was so much fun to sit around and chat with our family over lunch.

In fact, I wouldn’t mind if this became a Mother’s Day tradition, especially since I was left with a house filled with yummy cupcakes!

What’s that line I always say?  Oh yeah, everything in moderation.  ;)

How did you celebrate Mother’s Day?

Have a wonderful day!


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