Springtime Sweet Treats

Spring has arrived, bringing with it the perfect opportunity to refresh your dessert offerings. Cookbook author Florence Jackson is sharing two easy recipes – carrot cupcakes and blueberry crumble buns – just in time for Easter and seasonal celebrations.

Blueberry Crumble Bun Recipe

Making the Dough

Begin by combining flour, sugar, and yeast in a bowl. Add melted butter, milk, and eggs, then knead to form a soft dough. Allow the dough to rise for 1-2 hours.

Assembling the Buns

Divide the risen dough into approximately 8 equal balls and place them on two baking sheets. Let them rise again. While the dough rises, prepare the streusel by mixing its ingredients. Preheat your oven to 350°F (175°C).

Adding the Filling & Baking

Create indents in each dough ball using a glass or measuring cup. Fill each indent with a tablespoon of cream cheese, then top with blueberries and a generous sprinkle of the streusel mixture.

Carrot Cupcake Recipe

Preparing the Batter

Whisk together flour, baking soda, cinnamon, and ginger in a bowl. In a separate bowl, combine oil, sugars, vanilla, and eggs, whisking until fully combined. Fold in grated carrots to complete the batter.

Frosting & Decoration

Make the frosting by combining cream cheese, butter, and powdered sugar in a large bowl using an electric mixer until fluffy. For a festive touch, cut marshmallows in half and dip them into colored sugar sand to create bunny ears for the cupcakes!