I promised my mom to make some cupcakes for her for Mother’s Day. My sister was hostessing the party for our mom, her Mother In Law, and my Mother In Law.  Thankfully, they all get along fabulously and we were able to all celebrate together. I wanted to make something light and fruity to celebrate spring. I selected this fabulous recipe from Shelly Kaldenski’s Cupcakes book.

I usually make traditional buttercream (butter, milk, powdered sugar) for my cupcakes, but this one used a traditional swiss buttercream (lightly cooked, whipped egg whites, granulated sugar, butter). I wasn’t a huge fan of the swiss buttercream. It had a bit too much of a butter flavor and not enough sweet for my personal tastes, but my sister prefers swiss. So, I guess everyone has their own favorites. I think next time I might try to mix traditional buttercream with swiss buttercream and see if I can satisfy everone.

My sister’s mother and father in law are not sweet eaters and usually they won’t take seconds because the frosting is two sweet. This one hit the spot for them and her mother in law asked to take 4 home to share with the family and one to eat on the road! I was so proud.

And they must have been good because I came with a bunch of cupcakes and left with 0. Every single one was either devoured or wrapped up to take home with them.

(Thanks, sis, for the pictures – I wanted to take some, but every single cupcake was consumed before I was able to, so I’m sure glad you got some pics that I could use!)

These Cupcakes are available at A Cupcake Co.