Before my son goes back to school after a short Spring Break thanks to so many snow days, we made cupcakes. He called them Spring “Blossoms” Cupcakes. He said it reminded him of the Apple (or is it Cherry?) Blossoms tree near Nan and Pop’s house.
I just used a regular chocolate cupcake and buttercream frosting recipes.
Chocolate Cupcakes :
3 1/2 tbsp soft margarine
1/2 cup firmly packed brown sugar
2 large eggs
3/4 cups flour
1/2 tsp baking soda
1/4 cup unsweetened cocoa
1/2 cup sour cream
Preheat the oven to 350°F. Put paper baking cases in a 12-muffin pan.
Put the margarine, sugar, eggs, flour, baking soda and cocoa in a mixer bowl. Beat together until just smooth. Using a metal spoon, fold in the sour cream. Spoon the batter into the paper cups.
Bake the cupcakes in the oven for 20 minutes or until well risen and firm to touch. Transfer to a wire rack to cool.
Buttercream Frosting :
1 stick butter
2 cups confectionary sugar
1/2 tsp vanilla extract
food coloring
Mix the first 3 ingredients together until smooth spreadable consistency. Divide it in half. Add your food coloring on each half. Mix it with a butter knife until the coloring has completely dissolved into the frosting.
The “rosette” frostings were achieved thanks to my Pampered Chef bottle decorator set. I specifically bought them so my son could help frost cupcakes beautifully without using regular pipe bags.
Note his concentration 
These Pampered Chef bottle decorator set is ‘da bomb diggity!
Hmmm, I wonder what Emma Lyn ate for lunch.
I gave her an “ugly” cupcake so she would leave her brother alone who was busy frosting a pretty one
Admiring his creation.
Behold, the Spring “Blossoms” Cupcakes
They’re gorgeous! Too pretty to eat!
they sure are