Dina Deleasa Instagram – Lemon Ricotta Cupcakes are light and bright, and some fresh strawberry buttercream makes it beautiful! These are the perfect treats to help your table “spring ahead.”
Recently, I wrote a devotional for the upcoming @shelivesfearless Spring ’24 magazine encouraging readers to not dismiss what they learned in their “winter” season in an effort to “spring ahead.” Let’s be careful not to overlook the work he does in our lives during our time in the valleys. Being careful not to dismiss the pruning we experienced. The soil that was turned, and the seeds that were planted. Instead, spend time in this new season asking him to fix your eyes on the sprouts and the buds so to speak. Taking time to recognize and praise him for the new place he has brought you too. Notice the new desires he has put in your heart. Don’t be afraid to start small, and put your energy in to cultivating what he has truly put in front of you.
For the recipe, cupcakes and all, head to DishItGirl.com, link in bio and keep up with @shelivesfearless for more devotional resources! We hope you will join us in New Jersey and Florida this year!
Strawberry Buttercream
1 stick (4 ounces) unsalted butter
2-3 c powdered sugar
6 oz strawberries, pureed
1 large lemon, freshly squeezed
In a medium-sized mixing bowl, beat the butter until light and fluffy.
Slowly mix in powdered sugar until fully combined. I ended up adding in 2 1/2 cups of powdered sugar. Add in a little bit at a time until you achieve your desired consistency.
Puree strawberries and lemon juice in a food processor or blender. Press through a fine sieve to remove seeds. Measure out 1/2 cup of strawberry puree and mix into the frosting until well combined.
Spread or pipe on cooled cupcake. If you do not wait until they are cooled the icing will melt off! You can use a piping bag or cut a tiny hole in corner of ziploc bag. Fill the bag with the buttercream and pipe on top cupcakes as desired.
#cupcakerecipe #kidsinthekitchen #springrecipes #desserttime | Posted on 15/Mar/2024 23:23:07
