Spring is finally around the corner! Daylight savings has us springing forward and we finally see Easter on the calendar. By March I am always SO DONE with winter in more ways than one. Especially in my kitchen. I am so excited to partner with Country Crock® to usher in the spring season to my home.
This week I recreated a recipe from Stefani of @cupcakeproject, Fresh Ricotta and Lemon Curd Cupcakes with Raspberry Buttercream. Although I decided to make a Strawberry Lemon icing instead. This was reminiscent of Strawberry Lemonade; it went perfectly with these light and airy cupcakes! The pink color is so festive and fits right in with the rest of the pastels that are bound to be in your table’s cape.
These cupcakes were super easy to make, even with them being from scratch! One of my tips when baking is to always sift together your dry ingredients as well as mixing your wet and dry ingredients separately first. Using the new Country Crock® Buttery Sticks was such a delight. Normally, I have to make sure I take the butter out of the refrigerator around 45 minutes before starting. With having a little baby around I definitely do have an extra 45 minutes to wait for the butter to soften! The buttery sticks were soft enough to work with right out of the fridge! I was also able to use it in my icing. You can use the Country Crock® Buttery Sticks for butter one for one in all recipes! It is a super easy swap!
When making the icing I also recommend after you puree the strawberries that you strain out the seeds before mixing them in. This way you will get a smooth and creamy texture to your icing. As you can see they have a beautiful pink color, which makes a great centerpiece for your table.
This post is done in partnership with Country Crock®, all opinions are my own.
Fresh Ricotta and Lemon Curd with Strawberry Lemonade Buttercream