Do you remember a special celebration on May Day? It was a really a big deal at my California elementary school. Getting ready for the big day, we would all make paper flower wreaths for our heads and our parents were invited to come to school and we danced around a Maypole. I loved how folky it was!
Maypoles were simply a part of the general rejoicing at the return of summer, and the growth of new vegetation in European countries. I embrace my Danish heritage and love of the arts, especially World Dance. Living in Idaho, (Eastern Idaho especially), the return of Spring has always been a reason to rejoice and celebrate, thus my nod to May Day celebrations and Spring, Maypole Cupcakes.
Begin by baking a batch of 24 cupcakes and while they are cooling make your “Maypoles.”
them with your favorite icing. I used cream cheese frosting:
Cream-Cheese Frosting: 12 ounces cream cheese, at room temperature, 4 cups powdered sugar, 1 1/2 tsp. vanilla, 2 Tbsp. fresh lemon juice. Cream the cheese and butter together. Slowly add the powdered sugar and fully incorporate it, (no lumps) about 4 minutes. Add the vanilla and lemon juice and mix well.
Now while your coated pops are sitting in your piece of oasis, carefully tie some curling ribbon around the top of your sticks and with scissors, give them a gentle curl. Poke them into your prepared cupcakes and….
Happy May Day!