• 1 1/2 cups all-purpose flour • 3 cups cake flour (not self-rising), sifted • 2 1/4 teaspoons baking powder • 1 1/2 teaspoons coarse salt • 3/4 teaspoon baking soda • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter • 2 1/4 cups sugar • 6 large eggs, room temperature • 2 cups buttermilk, room temperature • 2 teaspoons pure vanilla extract • 1 1/2 recipes Basic Vanilla Butter cream • 3 cups shredded sweetened coconut, toasted • Pastel-colored candy-coated chocolate eggs, for garnish
STEP 1 Preheat oven to 350 degrees with racks in the middle of the oven. Line 40 standard-size muffin cups with cupcake liners; set aside. STEP 2 Whisk together both flours, baking powder, salt, and baking soda in a medium bowl. STEP 3 Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 4 to 6 minutes, scraping down sides of bowl as needed. STEP 4 Reduce speed to medium and add eggs one at a time, beating to incorporate fully after each and scraping down sides of bowl as needed. Reduce mixer speed to low and gradually add flour mixture, alternating with buttermilk and ending with the flour. Beat in vanilla. The batter should be smooth and very thick. STEP 5 Fill prepared muffin cups halfway full with batter; transfer to oven and bake until a cake tester inserted into the center comes out clean, 15 to 20 minutes. Transfer to a wire rack and let cool completely. STEP 6 Using a 2-inch ice cream scoop, scoop butter cream on tops of cooled cupcakes; sprinkle butter cream with coconut, pressing to adhere. Using your thumb, make a well in the center of each scoop of butter cream; fill with chocolate eggs. Serve.
Painted Egg Cookies
• 2 cups all-purpose flour, plus more for dusting • 1/2 teaspoon baking powder • 1/4 teaspoon coarse salt • 1 stick unsalted butter, room temperature • 1 cup sugar • 1/2 vanilla bean, seeds scraped (optional) • 1 large egg, plus 1 or more large egg yolks • 1 teaspoon pure vanilla extract • Food coloring
STEP 1 Preheat oven to 325 degrees. Whisk together flour, baking powder, and salt. In another bowl, beat butter, sugar, and vanilla-bean seeds on medium until pale and fluffy, 4 minutes. Mix in egg and vanilla extract. With mixer on low, gradually beat in flour mixture. Bring dough together with hands. Flatten into a disk and wrap in plastic. Chill 30 minutes. STEP 2 Roll out dough 1/4 inch thick on a lightly floured surface. Cut out shapes with egg-shaped cutters (we used 1- to 3-inch-long ones); re roll and cut scraps. Arrange on parchment-lined baking sheets. Chill 15 minutes. STEP 3 For each color, place an egg yolk in a bowl. Add 1 drop food coloring; stir to combine. Add water a little at a time to achieve a paler shade, if desired. Brush over tops of egg shapes. Bake until edges turn golden, about 13 minutes for 1-inch shapes; up to 17 minutes for 3-inch shapes. Let cool on sheets on wire racks
Spring Shower Almond Petits Fours
• 6 tablespoons unsalted butter softened • 1 1/4 cups cake flour(not self-rising) • 3/4 teaspoon baking powder • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 1 cup sugar • 1/2 cup almond paste • 4 large eggs, separated • 1/2 teaspoon pure vanilla extract • 1/2 cup whole milk • 1/2 cup cherry preserves, processed in a food processor • Sugar Glaze • Gum paste cherry blossoms
STEP 1 Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside. STEP 2 Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside. STEP 3 Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture. STEP 4 Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment. STEP 5 Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.
I plan to make at least one of these dessert this Sunday for Easter.!