Under the Cherry Blossoms~ A Family Picnic with Black Cherry Cupcakes

The cherry blossoms are in peak bloom now, and my family has been wanting to do something fun. So today we went down to DC for a picnic beneath the cherry blossoms.


These were everyone's favorite treat to eat {see the end of post for the recipe}.

But these are what we came to see.






We all enjoyed our festive meal under the cherry blossoms at the Tidal Basin.

Cherry Blossom Picnic Menu

~Cherry Chicken Salad with Croissants~
a simple mixture of rotisserie chicken, chopped dried cherries and mayonnaise

~Mincemeat Pies~
seasoned browned ground beef with dried fruit and sweet young peas baked in single serve pie crusts, brushed with an egg wash

~Spring Vegetable Pasta Salad~
fusilli pasta with your favorite vinaigrette tossed with frozen peas, fresh steamed asparagus pieces, green onions and shredded carrots

~Festive Leaf Lettuce Salad~

a bunch of leaf lettuce with sweet dried cherries, crumbled feta and an easy vinaigrette {1/4 cup white balsamic vinegar, 1/4 cup grape seed oil, 1 tsp thyme, 2 tablespoons of honey}

~Black Cherry Cupcakes~
pureed sweet black cherries make these an extra special treat {see below for recipe}

~Pink Lemonade and Sweet Iced Tea~

Black Cherry Cupcakes Recipe
from Schweet 'n' Savory
Ingredients
For the Cake:
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup (1 stick) unsalted butter, room temperature
1 cup Raw Can Sugar
2 eggs
1 1/4 cup pureed, frozen black cherries

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1 cup of the black cherry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the eggs and mix until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Cool completely before frosting.

 
Buttercream Frosting for 12 Cupcakes
1 stick of butter, softened
4 cups powdered sugar
1 teaspoon salt
1 tablespoon vanilla
3 ounces heavy whipping cream

Whip butter until light and fluffy. Slowly mix in powdered sugar; blend well. Add salt and vanilla; blend. Scrape sides of bowl. With mixer on low speed, add whipping cream and increase speed to medium high; beat for 2 minutes.


Fill pastry bag with frosting and ice cupcakes. Embellish with sprinkles.