Easter cupcakes… yummy!

As promised, here’s a special recipe for Easter this year from our mom, Katharina Leiter, of the Maurachgut organic farm. AUSTRIAN CUPCAKES—made with love and found in the Easter Bunny’s nest. They’re made with dark Linzer dough, filled with apricot jam, and decorated with chocolate icing and little eggs. Enjoy!

INGREDIENTS: 20 dag butter, 30 dag flour, 10 dag sugar, 5 dag nuts, 5 dag cocoa, 2 egg yolks

Make the shortcrust pastry, let it rest for about 30 minutes (refrigerate), roll it out to a thickness of 0.5 cm, cut out shapes using Easter-themed cookie cutters or round cookie cutters, and bake at 180 degrees.

Let them cool, assemble them with jam, dip them in chocolate glaze, and decorate them with Easter eggs…!

Enjoy!—It’s best to double the recipe right away, because at least in our house, half of it disappears by Easter Sunday. Bon appétit.

Your farmer, Katharina from the Zittrauerhof