Who doesn ’ t love cupcakes ? This Easter , make this irresistible recipe to treat your grandchildren .

Ingredients

Servings : 12

• 1 ¼ cups all-purpose flour

• 1 / 2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 / 2 teaspoon nutmeg

• 4 ounces neutral vegetable oil ( e . g . canola )

• 1 teaspoon vanilla

• 1 / 2 cup white sugar

• 1 / 2 cup brown sugar

• 2 large room-temperature eggs

• 1 ½ cups peeled and grated carrots ( about 2 medium carrots )

For the frosting

• 1 cup mascarpone cheese

• 1 / 2 cup powdered sugar

• 1 teaspoon vanilla

• 1 cup heavy whipping cream

Directions

1 . Preheat the oven to 350 F .

2 . Insert cupcake liners into a 12-count muffin tin .

3 . In a medium bowl , whisk together the dry ingredients . This includes the flour , salt , baking soda , cinnamon and nutmeg .

4 . In a large bowl , combine the oil , vanilla , white sugar and brown sugar . Add the eggs one at a time , mixing well after each incorporation .

5 . Using a spatula to scrape down the sides of the bowl , slowly add the dry ingredients to the wet ingredients . Gradually add the grated carrots and mix well .

6 . Using a large ladle , divide the mixture evenly between the 12 muffin cups ( each should be two-thirds full ).

7 . Bake for 25 minutes . Check the doneness

Fun idea . Let your children or grandchildren decorate the cupcakes however they like . They ’ ll love this creative activity !

by sticking a toothpick into the center of one cupcake . It should come out dry . Let the cupcakes cool completely .

8 . While the cupcakes are cooling , whisk together the mascarpone cheese , powdered sugar and vanilla in a bowl .

9 . In another bowl , whip the heavy cream with a whisk or hand mixer until stiff peaks form .

10 . Gently fold the whipped cream into the mascarpone mixture . Frost the cupcakes and decorate them with chocolates or nuts .

This Easter brunch , surprise your adult children or friends with this elegant and fresh lemonade with a hint of lavender .

Ingredients

Servings : 6

• 1 cup water

• 1 cup sugar

• 3 tablespoons dried lavender or 2 / 3 cup fresh lavender

• Juice of 3 lemons

• 34 ounces carbonated water

• Lemon slices and

lavender stems for garnish

Directions

1 . In a small saucepan , bring the cup of water to a boil and add the sugar . Let simmer for a few minutes . Then , remove from the heat . Add the lavender and cover . Let it steep for 15 minutes . Strain through a sieve .

2 . Pour the lavender mixture , lemon juice and carbonated water into a jug .

Refrigerate for at least an hour . Garnish with lemon slices

Are you looking for a delicious way to celebrate

Easter ? These mouth-watering mini pitas will be a hit with your entire family . They are easy to prepare and burst with flavor .

Ingredients

Servings : 12

• 8 ounces of mock crab or pollock

• 1 cup English cucumber , finely diced

• 1 cup corn kernels

• 1 / 3 cup Miracle Whip or mayonnaise

• A few sprigs of fresh cilantro , chopped

• 1 French shallot , finely chopped

• A few drops of hot sauce of your choice ( e . g . Tabasco )

• 2 teaspoons seafood seasoning

Does your local grocery store not have any mini pitas ? Don ’ t worry . Simply cut traditional-sized pitas in half to enjoy this delicious treat .

• Salt and pepper , to taste

• 12 mini pitas

Directions

1 . In a bowl , combine the mock crab , cucumber , corn , mayonnaise , cilantro , shallot , hot sauce and seasoning . Season to taste with salt

and pepper . Then , let it rest in the fridge for at least 30 minutes .

2 . Stuff the mini pitas and serve .