Easter Sweets

What's a holiday without food, right?

I just saw these in Country Home and thought were too cute! They have a free bird stencil for the shortbread cookie.

If I was gonna make these, I would just go to store, buy a package of cake mix and those big jelly beans and make box cupcakes. I am sure Betty Crocker is not quite the same as having "finely shredded orange peel" and sour cream, but it is much more my speed! :) But, for the gourmet chefs like my college roommate, here is the real recipe! (along with my notes).

Bird's-Nest Cupcakes
Prep: 30 minutes

Bake: 30 minutes

Cool: 5 minutes

Oven: 350°F

2 3/4 CUPS CAKE FLOUR2 TSP. BAKING POWDER1/2 TSP. BAKING SODA1/4 TSP. SALT1 8-OZ. CARTON SOUR CREAM1/4 CUP MILK2 TBSP. FROZEN ORANGE-JUICE CONCENTRATE, THAWED1 TBSP. FINELY SHREDDED LEMON PEEL 2 TBSP. LEMON JUICE1 TBSP. FINELY SHREDDED ORANGE PEEL1 CUP (2 STICKS) BUTTER, SOFTENED1 1/4 CUPS SUGAR4 EGGS1 RECIPE CREAM CHEESE FROSTING (BELOW)4 CUPS CHOW MEIN NOODLES1/2 CUP SPECKLED JELLY BEANS*1 RECIPE BLUEBIRD SHORTBREADS (OPTIONAL)

Line twenty-eight 21/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a small bowl combine sour cream, milk, orange-juice concentrate, lemon peel and juice, and orange peel; set aside.In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. (AND EATING THE BATTER!!)

Beat in eggs, 1 at a time. Alternately add flour mixture and sour-cream mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling cups 3/4 full. (LICK THE BOWL AND SPOONS NOW)

Bake in a 350° oven for 30 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Transfer cupcakes to a wire rack to cool completely.Frost cooled cupcakes with Cream Cheese Frosting or white frosting.

Top each cupcake with a "nest" of chow mein noodles and about 3 jelly bean "eggs."

If desired, set a Blue Bird Shortbread atop each cupcake behind the nest.

MAKES 28 CUPCAKES.

Per serving: 335 cal., 15 g fat (9 g sat. fat), 64 mg chol., 213 mg sodium, 48 g carbo., 1 g dietary fiber, 4 g protein.

CREAM CHEESE FROSTING: In a large mixing bowl beat two 3-ounce packages cream cheese, softened; 1/3 cup butter, softened; 11/2 teaspoons vanilla; and if desired, 1/2 teaspoon finely shredded orange peel or orange extract with an electric mixer on medium speed until light and fluffy. Gradually beat in 41/2 cups powdered sugar and enough milk (1 to 2 tablespoons) to make spreading consistency. Keep frosting refrigerated until using and keep cupcakes refrigerated once frosted. IF YOU DON'T EAT THEM ALL IN ONE SITTING.

Makes 22/3 cups.

I hope everyone is having a wonderful Easter weekend. It can be busy seeing family or celebrating with friends, but I am trying to not lose track of what we are really celebrating! It is such a spiritually significant weekend--and its not about candy, the Easter Bunny, or cute cupcakes (even though these ARE really cute! :)

I hope it is is a special, family-filled weekend for you.